The goose's palm hangs out the abalone juice, the scallions are rich in flavor, and the scallop's unique deep seafood flavor makes the whole dish full of aroma and delicious.
Prepare all the ingredients, scallops remember to make hair.
Slice the Pleurotus eryngii, cut the shallots, and cut the green onions.
Put the green onions and shallots of the green onions into the pot, add the oil, and fry the shallots.
Fry the goose with the onion until the goose's palm turns golden, pick it up, and set aside.
Pour the oyster mushrooms into the pan and fry until golden. Pick up the spare.
Start a casserole, drain the oil and fry the garlic.
Put the goose into the casserole, add the white wine and stir fry. Add the stock or boiled water at the highest temperature, then add the salt, soy sauce and brown sugar.
Place the fried oyster mushrooms on top.
The scallops on the top are placed with green onions and shallots, and the water of the scallops is added to the pot. Small fire system.
After a small fire for about 2-3 hours (carefully take care of it in the middle, add less water) add oyster sauce for seasoning. The taste is based on personal taste.
Swing on the plate, on the table, this dish is absolutely easy, and very good.
1. The use of brown sugar is to make the abalone juice more rosy, no brown sugar can be added to the soy sauce. 2. Time to see the soft and hard taste of the individual's goose's palm, the abalone juice is already very thick, no need to redeem. 3. You can also add a little chicken oil when you cook, and the taste will be more fragrant.