Guangdong people eat goose like to use to lu geese or white cut, lu geese taste fragrant, white cut to eat is the original taste, these two methods to make the goose meat taste is very good, every New Year's Festival, we Guangdong people will do a goose to entertain guests, in addition to the goose and white cut goose, there is a method is also we do not get tired, that is, the column waiting goose pot, the method is also very simple, and the taste is unique and delicious, entertaining guests with a lot of face Oh, under the rice and under the wine.
Ingredients: 1 farmhouse goose, 1 piece of ginger, 1/2 garlic head, 3 garlic seedlings, southern milk juice, 1 tsp sugar, salt, soy sauce, soy sauce, peanut oil, 2 pot heads, boiling water, etc.
The detailed procedure steps are as follows:
Step 1: First prepare a 7-pound farmhouse goose, treat the goose clean, the fat oil and lymph on the goose's neck should also be removed, thoroughly treated and drained, then cut the goose into small pieces, remove the goose butt with the heaviest fishy smell, put the cut goose meat into a large dish, add two spoonfuls of column sauce, sprinkle a small bowl of southern milk, 1 small spoon of sugar, appropriate amount of salt, some raw soy sauce, a little old soy sauce, grab it with your hands and mix it evenly, fully grasp and mix well and then put it aside and marinate for 20 minutes.
Step 2: At this time we prepare some ingredients, prepare a large piece of ginger, peel and wash and cut into granules or thick slices, half a garlic head, peel and wash and cut into granules, then prepare three garlic seedlings, wash and cut into sections for later.
Step 3: When the goose meat is almost cured, prepare a larger wok, pour a little peanut oil into the hot pot, you can also use cooking oil, pour the prepared ginger and garlic grains into the stir-fry, ginger and garlic grains after frying, pour into our marinated goose meat, first fry its water dry.
Step 4: Because the goose meat is marinated, so when frying, you must control the heat, otherwise it is easy to paste the pot, as long as it will not paste the pot, try to fry with a fierce fire, so that the fried goose meat will be more fragrant.
Step 5: When the goose meat is fried until the water is dry, when a little oil is out, pour into the two circles of the second pot head, and then continue to stir-fry it, stir-fry the aroma, if there is no second pot head, you can also use white wine or cooking wine instead.
Step 6: After the goose meat is fried until it is dry and fragrant, turn off the heat to turn it into the casserole, then we pour the right amount of boiling water, the amount of water is almost no more than the goose meat, cover the pot, turn the heat to a boil, turn to a medium-low heat for half an hour after boiling, want to eat soft and rotten can add a little more water, stew for a long time, if the goose is older than water, you also need to stew for a long time.
Step 7: Okay, the time is almost up, now turn the heat to the maximum, open the lid of the pot and take a spoon while stirring while collecting the juice, the juice does not have to be too dry, used for bibimbap are very fragrant.
Step 8: When the soup is thickened, it is almost over, turn off the fire, sprinkle garlic, you can eat on the table, fragrant, smell this taste hungry, saliva will also flow out.
This delicious Cantonese-style goose pot is ready, like friends can try it, so that the goose meat out of the delicious taste is good, delicious and not greasy, every New Year's Festival to treat guests is very good, under the rice under the wine, the more you want to eat Oh.
The original author of this picture: Hakka Iron Head
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