Sour Meizhu Hou Goose

by Fern

4.6 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

2

The characteristics of the goose determine its thick, tough and oily meat. So difficult to taste. Sorry. This approach can maximize strengths and avoid weaknesses and is simple and easy to implement.

Ingredients

Sour Meizhu Hou Goose

1. Goose clean chopping block

2. Sliced ginger

3. Fry less until the ginger slices are slightly transparent

4. Put the goose in the pan and fry until the skin is oily and golden brown. Secret out the oil.

5. Add flakes of sugar and soy sauce to color. Get the pot.

6. Add remaining sauce and 150ml of water into the pressure cooker and press for 20 minutes.

7. Fry until the oil is dry

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