Cantonese-style green plum roast goose

Raw materials, 1 light goose (about 3000 grams), 50 grams of dried shallots, 30 grams of ginger pieces, 50 grams of garlic,

Seasoning, salted green plum 50 grams, dried yellow peel 20 grams, peanut oil 80 grams, Cantonese rice wine 60 grams, aged vinegar 50 grams, sour plum sauce 50 grams, cary fresh sauce 200 grams, light soy sauce 30 grams, pepper 15 grams, sugar 20 grams, monosodium glutamate 100 grams, chicken powder 70 grams, sugar color 20 grams, Lee Kum Kee column sauce 15 grams, peanut butter 10 grams, southern milk juice 10 grams, a little dark soy sauce,

1, the production process,

Light goose chopped into pieces washed clean blood water control clean spare, the pot under the heat of peanut oil under the ginger, garlic, dried shallots poured into the goose pieces on a low fire stir-fry without water, pour rice wine to fry goose meat slightly yellow, into the salty green plum, yellow skin dry vinegar, plum sauce, home music fresh dew, soy sauce, southern milk sauce, column sauce, peanut butter soy sauce stir-fried evenly, pour boiling water without goose meat, seasoning sugar, chicken powder, monosodium glutamate, pepper, boil on high heat and turn to low heat for 10 minutes, add a little vinegar in the simmering for 10 minutes to cook natural cool, divide every 700 grams for one, the refrigerator keep fresh ，

Walking the dish process,

Take the stewed goose meat and soup into the pot and add a little soy sauce, collect the juice over low heat, take the thin mustard and take the sand pot and pour it in, sprinkle the green onion, and you can go to the dish,