Roasted Goose with Tea Oil

Roasted Goose with Tea Oil

by Shui Qingqing

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

The nicknames Shu Yan and Jia Yan for goose meat are the meat of ducks and goose. Goose has beautiful meat and tender meat, which is a kind of nutritious and delicious. Since ancient times, there has been a proverb about drinking goose soup, eating goose meat, and not coughing all year round. It is the first time to cook goose meat. It is rare to buy goose meat. Because the goose is too big, it takes a few days to eat a goose. This dish of roast goose with tea oil is served with spicy food.

Ingredients

Roasted Goose with Tea Oil

1. Goose chop

Roasted Goose with Tea Oil recipe

2. Cut some chili, ginger, and tea oil to taste

Roasted Goose with Tea Oil recipe

3. Put the goose meat in boiling water to remove the blood

Roasted Goose with Tea Oil recipe

4. Clean and drain

Roasted Goose with Tea Oil recipe

5. Boil the pot and pour into the tea oil

Roasted Goose with Tea Oil recipe

6. Bring to a boil, put the goose meat and stir well

Roasted Goose with Tea Oil recipe

7. Stir fry for a minute

Roasted Goose with Tea Oil recipe

8. Drizzle with soy sauce and stir well

Roasted Goose with Tea Oil recipe

9. Put clean water

Roasted Goose with Tea Oil recipe

10. Put in bay leaves and ginger

Roasted Goose with Tea Oil recipe

11. The fire is boiling

Roasted Goose with Tea Oil recipe

12. Turn to medium heat and simmer for 20 minutes

Roasted Goose with Tea Oil recipe

13. Put some salt on the way

Roasted Goose with Tea Oil recipe

14. Add the juice and add the chili to fry

Roasted Goose with Tea Oil recipe

15. Sprinkle with MSG and thirteen incense

Roasted Goose with Tea Oil recipe

16. Stir-fry and serve on a plate

Roasted Goose with Tea Oil recipe

17. Good goose

Roasted Goose with Tea Oil recipe

Tips:

Goose meat is first used in boiling water to remove blood water and smell.

Comments

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