Step1:I'm a goose. I can't buy one that's too thin. Otherwise, I won't have any meat after I've finished.
Step2:Put the oil in the hot pot. A little bit is enough (because the goose itself has fat to fry oil). Fry the goose in the pot until both sides are golden. I found that the wings of the goose are not easy to fry. Later I cut off the wings of the goose and left them to fry with the goose neck and the goose feet.
Step3:In the spare time of fried goose, wash the cinnamon and star anise leaves, slice the ginger, chop the garlic and wash the Douchi.
Step4:The second step is that the wings are not easy to fry. So I cut off the wings of the goose and fry them together with the neck. Because there is no meat in the goose's paw. There is no meat after the frying. So the goose's paw can be ignored and not fried. I'll directly stew in the pot later.
Step5:After frying the goose, pour the spare ginger, garlic, Douchi and anise into the pot and stir fry.
Step6:Stir fry the ginger and garlic, put the goose back into the pot, and add some water (the surface of the plum goose. Add half a bowl of soy sauce, one spoon of oyster sauce, two spoons of sauce, a small piece of ice sugar, cover the pot cover, and simmer for about an hour on a low heat. In the process of stewing, turn the goose upside down to make sure it tastes better. The upside up side can be poured with the juice from a spoon and spoon pot.
Step7:After a period of stewing, the color of the goose is almost like this. There is a lot of soup in the pot. You can turn up the fire, collect the juice, turn off the fire, take out the goose, cool it and cut it into pieces, then pour a little soup left in the pot.
Step8:All right. Open to ea
Cooking tips:There are skills in making delicious dishes.