The braised old goose with thick red sauce is a delicious taste.
The goose soaked water is cleaned up, the water is controlled, the hot pot is cold oil, the oil is slightly more, the goose is directly placed in the pot, and the fish is fried.
Add thick ginger, pepper, star anise, pepper and stir fry in the fire. Add a little wine.
Add rock sugar, soy sauce and continue to stir until evenly colored.
Add boiling water, like to add some old soy, look at your favorite. Add salt, do not know how much can be added slowly, while trying to add, because there is no soup in the end, so the salt should be a little lighter. The amount of water does not need too much.
Simmering in medium and small fires, braised dishes, the main process is the same, handed over to time.
There is no soup left, and all the rest is oil.
A plate of thick red sauce, the bright red braised goose is done. Fresh, chewy, and want to eat after eating, it really makes people want to stop.
Goose meat is fried to ensure the most authentic flavor. The meat is not chai, the fragrance is full and chewy.