Help! ! ! How to cook goose in vinegar sauce
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This post was last edited by Don’t be afraid of loneliness on 2020-3-4 09:04. Help! ! ! How to cook goose in vinegar! ! !
Go to the kitchen and check if there is any;P
Give me the goose and vinegar first, and also some sugar, salt, cooking wine, dark soy sauce, onions, ginger, garlic, Sichuan pepper, and other spices; I’ll teach you how to use them.
This dish features tender and fragrant goose meat with a slight sour taste. Ingredients: Main ingredient – 600 grams of goose meat; Additional ingredients – 150 grams of bamboo shoots, 25 grams of cornstarch; Seasonings – 15 grams of yellow rice wine, 40 grams of soy sauce, 2 grams of salt, 75 grams of vinegar, 1 gram of monosodium glutamate, 5 grams of green onions, 75 grams of lard. Instructions: 1. Cut the goose meat into rectangular pieces that are 3 cm long and 2 cm wide ； 2. Put the starch in a bowl, add water to make it into wet starch, and set aside ； 3. Cut the scallions into sections ； 4. After cooking the bamboo shoots in boiling water, cut them into thick pieces ； 5. Use a bowl; add the wet starch, monosodium glutamate, vinegar, and chopped green onions, then stir together to create a sauce to be used later. 6. Heat a wok over high heat, add cooked lard, then put in the chopped scallions and stir-fry until fragrant ； 7. Add the goose pieces and bamboo shoot pieces to the wok at the same time, stir them with a frying spoon, then add rice wine, salt, soy sauce, vinegar, and 150 grams of meat broth ； 8. After bringing to a boil, pour in the thickening sauce to thicken the mixture; add some cooked lard, then turn the wok a few times to ensure the sauce coats the goose meat evenly. Remove from heat once bubbles form, and it’s ready.
Add more vinegar and simmer thoroughly to remove the fishy taste and make it delicious
Give me the big goose; just watch me eat it and you’ll learn how to do it\ud83e\udd17\ud83e\udd17