Hometown braised goose

Overview

Every Spring Festival, the streets and alleys of my hometown, whether in urban or rural areas, are filled with a strong aroma of braised goose. This is the flavor of the New Year in my hometown. I think eating goose on New Year’s Day is a happy thing! Especially when I have been drifting away for several years and have no food, I miss it so much!

Tags

• hot dishes
• winter recipes
• banquet dishes
• farm food
• garlic sprouts
• goose
• light soy sauce
• rice wine
• rock sugar or brown sugar
• zhuhoujiang
• fermented bean curd

Ingredients

Steps

1. 1 In addition to the garlic sprouts, mix the other ingredients in a bowl and rub the goose all over the body. Then stuff the garlic sprouts into the goose's belly and marinate the goose with the sauce for half an hour

   

2. 2 I turn on the heat and add a little oil, then put the goose into the pot and fry it on both sides. This way, the color on the goose skin will not only look better, but it will also be more fragrant

   

3. 3 When you see that the goose skin is golden brown, pour in all the sauce you just used to marinate the goose, then add water to about half of the goose body, bring to a boil over high heat and then simmer over low heat

   

4. 4 After cooking the breast side for about 25 minutes, turn it over and cook the back side. Slightly turn the goose body to the right and cook for ten minutes. Then cook the goose body slightly to the left for ten minutes. Then flip it to the front and cook for about 5 minutes. When the sauce begins to thicken, you can pick the goose up and put it in the pot!

   

5. 5 It’s time to cook! You can cut it into pieces and place it in a pot! But it’s delicious and delicious!