Hakka Lu Goose super detailed method, salty flavor beautiful and delicious, simple and easy to learn, novice once successful this picture original author: Hakka iron head without permission please do not copy, move, once found will be investigated for responsibility, safeguard rights and interests!

Guangdong's goose many people have eaten said that it is great, but the goose grows relatively large, Guangdong goose is usually a whole to do, so many people want to do it will be worried, on the one hand, it is not so big pot, on the other hand, usually there are fewer people in the family, how to eat such a big one? So, today we have prepared half a goose, do you want to know how half a goose can make a goose?

Well, half a goose to make a goose, the pot used is also a small pot that ordinary families have, the method is authentic, the taste is authentic, like friends, you can try yo!

Steps in practice:

Step 1: Prepare half a goose, because the goose body is a little long, we will cut it in half.

Step 2: Prepare a pan for your usual use, put the goose in the oil, heat the oil and fry it, both sides should be fried, first fry the side with the skin

Step 3: When frying the goose, you can turn it over from time to time, take a small spoon, and pour hot oil from the bottom of the pan to the place where the goose meat cannot be fried, so that the heat will be more even and the goose will be more fragrant

Step 4: Okay, fry the goose until golden brown on both sides, turn off the heat

Step 5: Prepare a casserole dish, put in a piece of southern milk, add two small spoons of brown sugar, pour in soy sauce, crush the southern milk, crush it and add the right amount of water, then stir it well, then add a few pieces of ginger slices

Step 6: After all the ingredients are prepared, we put the fried geese into a casserole dish

Step 7: Cover the pot, bring to a boil on high heat, bring to a boil and turn to medium-low heat for 40 minutes.

Step 8: The time of the pot is almost up, open the pot lid, if there is still more juice in the pot, we will open the fire, while cooking while collecting the juice, this step must use a spoon from the bottom of the pot to pour some juice on the goose, so that the goose meat color is good, but also more flavorful

Step 9: Don't dry the juice too much, leave a little, then put the goose meat out and let it cool slightly, cut it into pieces and plate it, and then pour the remaining juice in the pot

This Hakka rook goose new method is ready, so fragrant, like friends try it! The taste is great, the preparation steps are also very authentic, oh, every time you eat it, it is very evocative!

Only food and love in the world can not be disappointed; eating is a kind of happiness, taste is a kind of fun, cooking is a kind of happiness!

Hello everyone, I am Iron Head, a Hakka man who loves to cook and cook!

There is no flowery language, no palatial environment, some are just iron heads that cook for the family with heart; share detailed home-cooked recipes, Hakka cuisine, home-cooked snacks, etc. With you, there are deficiencies that welcome more advice! In the world of food, let's make progress together and make more and more delicious food for the family!