Chinese Food
Steamed goose with sour plum
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There is an old saying in Guangdong that drink goose soup. Eat goose. Don't cough all the year round. . It can be seen that goose can not only resist cold in autumn and winter, but also strengthen the body in this dry season, which is very easy to cause lung dryness and cough. Goose has the highest nutritional value. It is rich in amino acids. Its fat content is very low. More than 90% of them are unsaturated fatty acids. It is similar to vegetable oil. So it's No. 1 on the who's poultry meat list.
Cooking ingredients
Cooking Steps
Step1:Cut the goose. Because the traditional Chaozhou sour plum is salty, I add some Japanese sour plum to neutralize it. I used the aged flower wine for 15 years.
Step2:Fried goose first. No need to blanch it in advanc
Step3:Fry until golden on the surface, and then put down the seasoning. Put down the Bingtang, soy sauce, Huadiao wine and sour plum one by one.
Step4:The wine must be full of goose. Simmer slowly after the big fire.
Step5:Cook until the soup dries. This dish is especially moist in the dry autumn and winter. It tastes sour and sweet. The old and the children must like it.
Cooking tips:There are skills in making delicious dishes.
