Recipe: Oyster sauce

Home Cooking Recipe: Oyster sauce

Ingredients:

Steps:

  1. Home Cooking Recipe: Choose a goose that is not too fat on the market. The goose is cleaned and ready for use. (The goose used by the goose is self-supporting and fat.)

    Choose a goose that is not too fat on the market. The goose is cleaned and ready for use. (The goose used by the goose is self-supporting and fat.)

  2. Home Cooking Recipe: Wash all spices

    Wash all spices

  3. Home Cooking Recipe: Put the sugar together in the pot

    Put the sugar together in the pot

  4. Home Cooking Recipe: Use the usual eating bowl to pull the raw 2 bowls that are about the same as the picture, then add half a bowl of water.

    Use the usual eating bowl to pull the raw 2 bowls that are about the same as the picture, then add half a bowl of water.

  5. Home Cooking Recipe: Put the goose into the pot and boil it. Bring it to medium heat and cook slowly.

    Put the goose into the pot and boil it. Bring it to medium heat and cook slowly.

  6. Home Cooking Recipe: After cooking for 5 minutes, open the lid and pour the juice on the goose with a spoon. When you see the color, cover the lid and cook for about 35 minutes. Then turn the goose back and cook the other side. Cook for another 35 minutes. 0k (When cooking, use a spatula to gently flip the bottom of the pot to prevent sticking, the juice will be thick)

    After cooking for 5 minutes, open the lid and pour the juice on the goose with a spoon. When you see the color, cover the lid and cook for about 35 minutes. Then turn the goose back and cook the other side. Cook for another 35 minutes. 0k (When cooking, use a spatula to gently flip the bottom of the pot to prevent sticking, the juice will be thick)

  7. Home Cooking Recipe: This is a cooked look, is it very embarrassing?

    This is a cooked look, is it very embarrassing?

  8. Home Cooking Recipe: After the geese are cool, they can be cut into pieces and the original sauce is topped. A delicious dish of Magang oyster sauce is fixed.

    After the geese are cool, they can be cut into pieces and the original sauce is topped. A delicious dish of Magang oyster sauce is fixed.


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