My mother's classic dishes, friends said must be put up. Well, the first recipe is dedicated to my mom, because it is her masterpiece:) I made a special trip to "supervise" my mom to do it once, is it easy? ! Cantonese or Hakka cuisine? Hard to say. Anyway, it’s good to eat. There is also a need for a cauldron, you can put a goose into it...
Wash the goose, drain the water, and set aside. (Small orange is the Nanfeng tangerine that I brought back to my mother today: p)
Hot oil, fragrant ginger slices, plus garlic and cardamom continue to scent. Stand out.
Hot oil, goose!
Cruel drops, pouring hot oil over the goose over and over again...
When the goose goose turns golden, you can temporarily release the pot...
Out of the pot, the oil is rough, you can also keep the cooking
Then add the water, add rice wine, soy sauce, ginger, garlic and cardamom before the scent, abalone juice (this can be), cover the lid to cook!
Color gradient, the taste is getting thicker
If you feel the color tastes OK, you can use a rough pan.
The juice left by the boiled goose can be used as a dip
Began to eat! !
To the chef, my dear mother is bright!