Grilled Goose-lu Goose

Grilled Goose-lu Goose

1. Wash the goose, drain the water, and set aside. (The little orange is the Nanfeng tangerine that I brought back today for my mother to try fresh: p)

2. Heat oil, saute the ginger slices, add garlic and tempeh and continue to saute. Sheng out and spare.

3. Hot oil, go down!

4. Cruel, pour the hot oil on the goose over and over again, drench it...

5. When the geese turn golden brown, they can be out of the pot temporarily...

6. When out of the pan, pour the oil thick, and you can save the stir-fry

7. Put it in the pot again, add water, rice wine, light soy sauce, ginger garlic tempeh, abalone sauce (this one can be used or not), cover and simmer!

8. Color gradual change, taste becomes stronger

9. If you think the color and taste are OK, you can cook it.

10. Dapeng spreads its wings

11. The juice left from the stewed goose can be used as a dip

12. Began to eat! !

13. Show up to the chef, my dear mother!