Orange Peel and Perilla Black Goose
1.
Wash and drain goose meat and cut into pieces
2.
Wash parsley, green onion, garlic and cut into sections
3.
Soak the tangerine peel 2 hours in advance, peel the ginger, cut into thick pieces, and crack
4.
Prepare the whole garlic
5.
Wash the perilla leaves and set aside
6.
Add oyster sauce, light soy sauce, white wine, sugar, and salt to a large bowl and set aside
7.
Heat the pot, stir up the dried goose meat
8.
Stir until the goose meat has no water and a large amount of oil, then the meat all changes color
9.
Stir fry the dried tangerine peel, ginger and garlic a few times
10.
Pour the sauce into half a bowl of hot water and mix well
11.
Pour the sauce into the pot
12.
boil
13.
Lower half chopped basil
14.
Cover the pot and simmer on medium-low heat for 20-25 minutes.
15.
Be careful not to burn it out on the way
16.
After 20 minutes, the goose must be cooked, add the green onion, garlic, parsley and the remaining perilla (you can first try to see if it suits your taste, if you think it is too hard, you can simmer for a while, then add the side dishes)
17.
Turn the side dishes and the meat a few times and mix them thoroughly before serving. We are accustomed to changing the pot to the hot pot and eating it hot. After eating, the vegetables in the broth are very delicious.
Tips:
1. The pan must be heated enough before the goose meat is put into the pan, so that the meat will not stick to the pan;
2. When fanning the goose meat, the moisture must be fanned, so that the sauce meat in the next step can be fully absorbed.
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