Home-cooked practice of soy sauce goose

Sauced goose, also called braised goose, is a very famous Hakka, and the practice is as follows.

First prepare the materials:

Ingredients: vermilion sauce (one spoonful), goose (half).

Accessories: soy sauce (half a plastic cup), ginger (one big piece), garlic (half a piece), soy sauce (one tablespoon), light soy sauce (appropriate amount), and sugar (10g).

1. Half a goose, clean it, and pluck the tiny fluff ~

2. Prepare materials, and there is less soy sauce.

3. Take hot oil out of the pan, put two small bowls of oil in the pan, fry the goose until both sides are golden, take out the pan, pour the oil, and drain the bottom oil.

4. Stir-fry the ginger and garlic. When the sauce, soy sauce and half a cup of soy sauce, soy sauce and sugar are added, add five bowls of water to boil!

5. Add the fried goose and stew for 30 minutes.

6. Take the goose out of the pot while it is hot.

7. Cut into pieces, pour the sauce in the pot, and serve on a plate ~

8. It's good to drive ~ eat.

Tangxia braised goose is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. This dish is an out-and-out dish in Dongguan. First of all, the word "Lu" is an authentic Dongguan dialect, which foreigners don't understand. When they hear "braised goose", they think it is "red roasted goose", but in fact "braised goose" means cooking.

Tangxia braised goose is a Dongguan dish with Hakka flavor. Cook the goose in the prepared soup. After cooking, the taste is all in the goose, which is very delicious. Suitable for all ages, like friends can try this ~