Hello everyone, I am Xiao Liang and then come down to share with you, Guangdong Maoming, Lu Ge practice.
< h1 class = "pgc-h-arrow-right" > maoming's goose has been fully preserved, and the original aroma of goose meat has been fully preserved. </h1>
The first step, prepare the goose to wash clean, set aside
In the second step, goose skin, smear some raw sauce on the color, boil the oil, fry until the goose skin is golden brown and set aside. If the conditions at home are met, it can be fried in oil and the operation remains unchanged.
The third step, preparation, the materials needed, head koji wine, shallots, garlic, ginger, tempeh, soy sauce, rock sugar, soy sauce.
In the fourth step, 4 shallots, 3 garlic, 3 ginger, a little tempeh, stir-fry until golden brown and blackened, pour in 50 grams of head koji wine, 5 two soy sauce, 2 rock sugar, add 2 pounds of water.
In the fifth step, after putting the goose in and boiling, turn the heat down to cook for about 45 minutes, and then the juice can be collected
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