1. The goose must be washed and dried. Everyone can chop off the chicken legs and wings. This is much easier to operate. I keep the whole goose for the effect.
2. Put the oil in the hot pan to heat up, turn to medium and low heat and put the goose (be careful of oil splashing), and fry slowly
3. Keep pouring hot oil on the goose, especially the meaty position
4. Fry until golden and turn it over
5. During the preparation of the ingredients, cut garlic and ginger into slices, wash the tempeh, chop with the back of a knife, and crush rock sugar.
6. The goose is deep-fried until golden brown, and the meat will be tender and tender after frying, which is not the effect of ordinary stewed. Pour out excess oil for use
7. Heat up with the remaining oil in the pot, add ginger lobster sauce, garlic and all the spices to fragrant.
8. Add all the sauces and add water (the last goose is 3 minutes by two) and heat the goose again. Stew on medium heat. During the period, turn the goose frequently until the sauce thickens and add crushed rock sugar. Adjust the taste and adjust it to be suitable for harvesting after a high fire.
9. Cut the pieces and put them on the plate, pour the extra sauce (I haven't poured the sauce during my shooting), and finish, the chicken wings, chicken feet and chicken legs are very good to get some wine.
10. Good things for drinking
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