Roast Goose with Radish

Name: Roast Goose with Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Goose; 1/2 radish; 2 tablespoons Fermented bean curd juice; 1/2 a spoon Soy sauce; 1 tablespoon brown sugar; 1 tablespoon White wine; Some ginger; Some shallot; Some salt; Some Dried chili; Some Peanut oil

by Xuefenger

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Goose meat is rich in nutrients, rich in a variety of amino acids, proteins, vitamins, niacin, sugar, and trace elements necessary for the human body, and has low fat content and high unsaturated fatty acid content, which is very beneficial to human health. Back home for the first time, the old girl gave a big goose. The goose is really big, and it will definitely not be able to eat at one time. This time I only made half of it. It was delicious with radish. . . "

Roast Goose with Radish

1. Half a goose is chopped into pieces, blanched and washed with boiling water.

2. Peel the thick slices of green radish.

3. Put peanut oil in the pot.

4. Add the goose pieces and stir-fry, and stir-fry for a longer period of time. Add ginger and green onions and stir-fry until fragrant.

5. Add fermented bean curd juice.

6. Stir well, add some dark soy sauce and white wine and cook.

7. Add in hot water and drink a few dried chilies (not spicy or not).

8. Bring to a boil, change the heat to a low heat and add radish slices and salt when the water is almost dry.

9. Boil it for a while, the radishes are cooked and the moisture is dry, so they are out of the pot immediately.

10. Delicious. . .

Tips:
1. Cooking some wine will remove the fishy smell.
2. In the end, the key to deliciousness is to fully evaporate the water, so that it will be delicious.
3. Goose is more difficult to cook, add more water to the right amount, and it will take longer to cook.