Hangzhou Simmered Goose
1.
Shred the dried bamboo shoots. It doesn’t matter if they are thicker. Soak in water for 2 hours. Change the water in the middle. If it is not salty, pick up and squeeze the water.
2.
On medium heat, use deep-fried dried bamboo shoots, just a little bit smaller, and make it softer and better wrapped.
3.
After frying, start frying, first add carrots and stir-fry, then stir-fry shredded mushrooms, which is the kind of dried shiitake mushrooms soaked in water, squeezed out and shredded, and then stir-fried with bamboo shoots
4.
After the shredded bamboo shoots are put down, start to put the seasonings, rib sauce, bean paste, oyster sauce, sugar, and monosodium glutamate
5.
Soybean paste, oyster sauce, sugar, monosodium glutamate
6.
Oyster sauce,
7.
Sugar, sesame oil,
8.
Pour in another egg mixture to make a good bun
9.
When the ingredients are fried, we will start to pack below,
10.
Pack it,
11.
After wrapping, start frying, deep-fry the hard tofu skin, remove it and put it in a large bowl, otherwise it will break when it is soaked in the soup.
12.
After cooking the green onion and garlic, add water, soy sauce, sugar, and bean paste. After making the soup, bring it to a boil, pour it into the simmered goose and let it taste for a day. Cut into small pieces and start eating! !
13.
Cut and eat! !
Tips:
It’s a bit tight when you pack it, it won’t fall apart when you fry it. In fact, it’s good to eat the fried ingredients just like this. At the beginning, I was like this too. After being too lazy, the bread is too troublesome.
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