Braised Young Goose
Golden-red in color, fragrant and savory braised young goose.
Ingredients
young goose (slaughtered, cleaned, and cut into 1-inch cubes)
1 (about 500 g)
soy sauce
125 g
fine salt
5 g
garlic cloves
50 g
white sugar
10 g
scallion (tied in a knot)
15 g
rice wine (huangjiu)
25 g
ginger (smashed)
15 g
cooking oil
100 g
Instructions
1
Ingredient Preparation
Slaughter the goose, drain the blood, scald off the feathers, tear off the beak skin and claw skin, cut open from the belly, remove the innards, wash and drain, then chop into 1-inch cubes.
2
Braising
Place the wok on the stove, heat the cooking oil, add the goose pieces and stir-fry until the meat changes color, then add the white sugar, soy sauce, rice wine, scallion (tied in a knot), ginger (smashed), and water (level with the goose pieces). Bring to a boil for about 5 minutes, cover the pot, reduce to low heat, and braise...
