Teriyaki Goose

Name: Teriyaki Goose
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Goose; 2 tablespoons and a half Oyster sauce; 2 tablespoons and a half Soy sauce; 2 tablespoons and a half honey; 1 spoon Sugar; 1 tsp salt

by Zimo (Little Grassroots Family Food)

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The big goose raised by relatives in the countryside is really big and big. Looking at this goose, I was in a daze, how can I eat such a big goose? If the goose meat is not handled properly, it is especially easy to get fishy, so I use the teriyaki sauce that I used to make teriyaki duck legs to relieve the greasy and fishy. It is absolutely super delicious. You only need to learn the configuration of the teriyaki sauce, what chicken, duck, goose, and pigeon. Yes, it can be made like this, so take a look:

Ingredients

1/2 Goose
2 tablespoons and a half Oyster Sauce
2 tablespoons and a half Soy Sauce
2 tablespoons and a half Honey
1 spoon Sugar
1 tsp Salt

Teriyaki Goose

1. A big goose

2. Cut into pieces, this is half a goose, and half a roast goose. (Repeatedly change the water, soak, remove blood water)

3. Because this goose is relatively large, my teriyaki sauce is equipped with a larger ratio of rice spoons: 2 tablespoons and a half oyster sauce, 2 tablespoons and half light soy sauce, 2 tablespoons and a half honey, 1 tablespoon of sugar, appropriate amount of salt, then add water and stir. Evenly set aside.