My hometown has always had the custom of eating white goose meat. It is said that the best goose stall in the city is on the side of my house. Every time I go home, there will be a piece of goose meat from their home. At the end of the strait, Renwu Township, Kaohsiung County, Taiwan, also has an old name dedicated to goose meat, called "bridge-side goose shop". The difference is that Chen Liangshi, a young boss who used to stay in France, is not only satisfied with Keeping this ancestral business, but using his business savvy, he created the "LE PONT" brand. The French-style bottle is filled with the most native gold goose oil, goose oil scallions, and shallots, not only successfully entering the breeze. Department stores and online famous stores, but also received endorsements from a number of gourmets. This "very similar to Taiwanese flavor of imported goods" was a hit, and even won the first place in Hong Kong's "Taiwan Top 10 Gifts" and sold to Hong Kong, Japan and Malaysia. Recently, I bought a bottle of LE PONT's most famous golden goose oil, which is sold by “One Mountain and Half Sea”. I chose the domestic white goose that is freshly delivered from the daily production area. In the process, no artificial ingredients are added. A small bottle of rich golden goose oil is a masterpiece from three whole geese! So stunner, how to maximize its mellow and fragrant, in order to live up to the three dedicated geese? I thought of the simple potato Jun: steamed the potatoes into a mud and knead them into a dumpling, then roll a layer of flour and fry them with geese. The whole process is full of fragrance, and the whole process is only seasoned with a little salt and black pepper. In the taste, you can better understand the sweetness of the potato under the moisturizing of the goose oil, and the crispy appearance and the soft inner lining enrich the taste level.
Potato peeled and cut into small pieces
Place the processed potatoes in a deep bowl, cover with plastic wrap, and steam in a steamer for about half an hour until the chopsticks can be easily inserted.
Knead the steamed potatoes into mashed potatoes. If it is too dry, add a little milk.
One of the eggs is broken, then the egg mixture is added to the mashed potatoes and mixed evenly.
Season with the right amount of Himalayan powder and black pepper
Add two tablespoons of golden goose oil to the frying pan and heat over the fire.
Pour the mashed potatoes into squash of uniform size, roll in the flour, take off the excess flour, gently flatten the sides, and fry in a frying pan. Wait patiently until the browning is done, carefully turn over with a spatula, do not flip frequently, the potato dumplings are easy to break. Wait until both sides are fried and tempting.
Sprinkle a little parsley or chopped green onion