Vinegar Stir-Fried Goose Pieces
Cooked goose meat braised with cooked bamboo shoots; the goose is savory and aromatic with a mildly tangy finish.
Ingredients
Cooked goose meat (cut into rectangular pieces)
600 g
Cooked bamboo shoots (cut into rolling chunks)
150 g
Cooking wine
to taste
Soy sauce
to taste
Fine salt
to taste
Vinegar
to taste
MSG
to taste
Scallion segments
to taste
Clear meat broth
to taste
Water starch slurry
to taste
Cooked pork lard
to taste
Instructions
1
Prepare the sauce slurry
Cut the goose meat into rectangular pieces. Cut the cooked bamboo shoots into rolling chunks. In a bowl, combine the water starch slurry, MSG, vinegar, and scallion segments, and stir together into a sauce slurry to set aside.
2
Stir-frying
Place a wok over high heat until hot, add the cooked pork lard, put in the scallion segments and sauté until fragrant, then add the goose pieces and bamboo shoot chunks into the wok simultaneously, stir-fry briefly with a spatula, add wine, salt, soy sauce, vinegar and clear meat broth, bring to a boil, then pour in the sauce slurry and mix well, drizzle with cooked pork lard, toss the wok a few times so the sauce slurry coats the goose pieces evenly, cook until bubbling, then remove from heat and serve.
