Sour plum goose(suan mei e )

Sour plum goose

Introduction:

Production steps:

Step 1: wash the goose and drain.

Step 2: stir ginger and goose in oil pan. (just a little oil)

Step 3: fry in high heat until both sides are golden. At this time, a lot of goose oil will come out. You can pour some out.

Step 4: add appropriate amount of water, no more than 2 / 3 of goose. Add soy sauce, soy sauce, oyster sauce, salt, brown sugar and sour plum sauce to taste. Bring to a boil and simmer for about 40 minutes.

Step 5: turn over the goose in the middle of stewing to make it taste well

Step 6: when the goose is stewed (chopsticks can be easily passed through), collect the juice on high fire. Try the flavor for proper seasoning. Drain the juice from the goose and set aside the juice.

Step 7: when the goose is a little cold, cut it into pieces and put it on the plate, then pour the juice on it. (if it's cold, just microwave it for a minute.)

Materials required:

Goose: half

Ginger: two

Sour plum sauce: 3 tbsp

Soy sauce: about 3 tbsp

Soy sauce: about 5 tbsp

Yellow sugar: half a piece

Oyster sauce: 1 tbsp

Salt: about 1 teaspoon

Note: 1, the goose to the original only stew and then cut pieces, can maintain the texture of goose. 2. The best choice is yellow sugar, which can have detoxification function. 3. Seasoning should be appropriate at the beginning, and can be seasoned before coming out of the pot

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Suan Mei E