a big goose
Eat the best part first
After the big goose is cut into large pieces, wipe the water vapor with kitchen paper. (Be sure to wipe the water clean, otherwise it will collapse when it is fried)
Put the oil in the pan, put the big goose in the oil, and use a spoon to simmer the oil on the goose until the goose skin is golden brown.
Be careful of oil collapse
Take out the control oil
Continue to fry
Leave the base oil in the pan, add ginger and fry, add fried geese
Pour the right amount of vinegar
Pour the right amount of soy sauce
Adding white sugar
Join the water without the goose
Add tangerine peel
Tang Ma suggested using a pressure cooker to steam for 15 minutes, then pour it into a wok and slowly simmer it into a thick sauce purple, but be sure to look good, don't paste it!
The roast goose is placed in the pot and waiting to be warmed up, the soup will become more and more sticky. Take it out and cut it into large pieces. The delicious tangerine geese are ready!