If there are guests in the house, it is every housewife's dream to be able to make a table of colorful, fragrant and flavorful dishes at home.
Today Toot teaches everyone to do the most popular Guangdong hometown Lu Ge;
The first step is to prepare a Qingyuan black brown light goose, weighing about 3.5 kg. Cut off the head, neck, feet, and also. Gently blanch the pot with boiling water, and then rub a little old soy sauce all over the goose.
The second step is to heat the pan and put a little oil, put the goose in the pan and slowly fry it until it is golden brown and set aside
The third step is to heat the pot and put 50 grams of ginger rice and 50 grams of Yangjiang bean drum to fry the incense. Add 100 grams / 50 degrees of Tuopai Daqu, Zhi Mei Zhai hardcover soy sauce 75 grams, water 1.5 kg just enough to drown the goose, a piece of red sugar, three octagonals, three fragrant leaves. Cook together slowly until the juice is thick, you can get out of the pot, the time is about forty minutes, the color is not enough can add a little old soy sauce, the standard of goose cooking is to take chopsticks into the goose leg to pull out the chopsticks without blood and water.
After the pot is out of the pot, chop the pieces and plate them, and drizzle with the thick juice left by the pot goose.