Roasted Goose with Tea Oil

by Shui Qingqing

4.9 (1)

Favorite

4

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

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

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

4. Clean and drain

5. Boil the pot and pour into the tea oil

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

7. Stir fry for a minute

8. Drizzle with soy sauce and stir well

9. Put clean water

10. Put in bay leaves and ginger

11. The fire is boiling

12. Turn to medium heat and simmer for 20 minutes

13. Put some salt on the way

14. Add the juice and add the chili to fry

15. Sprinkle with MSG and thirteen incense

16. Stir-fry and serve on a plate

17. Good goose

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

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