1.
After the goose is cleaned, cut into pieces, put a little salt, sugar, and southern milk, and marinate for 15 minutes.
After 15 minutes, put a little oil in the pot and stir fry all the geese~
Then put it on a plate~
2. In another pot, put the oil and saute the garlic and ginger
3. Put the goose in ①, fry it, put in the drunk goose sauce, and stir-fry evenly. Pour the shochu in, fry a few times, cover with a lid
4. Wait 2-3 minutes, you can ignite when you see a little smoke coming up [Be sure to ignite after seeing the smoke! ! Also, after covering the pot and waiting for the smoke to come out, never open the lid to check! ! If the lid of the pot is opened halfway, the smell of alcohol will dissipate, the ignition will fail! 】
5.
When the fire is automatically extinguished, you can open the lid and stir.
Put a little sugar in to taste~
6. Finally put the garlic in, you can eat it~
7. carry out
8.
Many people asked me how to make the sauce and where to buy it! In fact, I bought it on Taobao. Search for "Drunk Goose Sauce" on Taobao and I have seen many shops! !
Also, many people ask whether goose meat will be soft when cooked like this! The answer is really soft. If you like to be softer, don’t turn it on immediately after the fire is naturally extinguished. Turn it on after cooking for about 5 minutes~~
Liquor, it’s best to choose red rice wine or Yubingyaki, I personally like to use Yubingyaki~
I only use 200g of sauce! Suitable for a net goose 4-5 kg dosage~
Buy on JD
Buy on Amazon