The practice of big goose

Materials:

Goose, green bamboo shoots, red peppers, green onions, ginger, cooking oil, soy sauce, cooking wine.

Soybean paste, refined salt, monosodium glutamate

Exercise:

1. Wash the goose and cut into pieces; Green bamboo shoots are cut into hob blocks; Sliced onion and ginger;

2. Heat the oil, stir-fry the bean paste, onion slices and ginger slices in the pot, stir-fry the goose slightly when it smells, cook the cooking wine and soy sauce, add refined salt and monosodium glutamate, and continue to stir-fry;

3. When the meat is colored, add appropriate amount of boiling water. After boiling, turn to low heat and burn slowly. When the meat is cooked, add pepper and green bamboo shoots, and then cook the green bamboo shoots.

Hexiangfeng goose long

Materials:

Glutinous rice, goose, sweet beans, shrimp, diced red pepper, diced ham and lotus leaves.

Seasoning: soy sauce, lard, butter, salt, monosodium glutamate, chicken essence, sugar, corn starch, salad oil, red cherry and coriander leaves.

Exercise:

1. Steamed glutinous rice in a steamer, add lard, butter, soy sauce, monosodium glutamate, chicken essence and sugar and mix well for later use.

2. Change the wind goose into strips, put a lotus leaf on the small steamer, put steamed glutinous rice on it, then put the wind goose strips on it, steam it for 20 minutes and take it out.

3. Put the clean pot on the fire, add water to boil, add sweet beans, shrimps, red peppers and diced ham, and take them out every minute/kloc-0.

4. Put salad oil into an empty pot and heat it to 50%. Take out the soaked raw materials, lubricate them with low fire for 30 seconds, and drain the oil.

5. Wash the pan and put it on the fire, add 50g of water, salt, monosodium glutamate and white sugar, boil it, thicken it with cornflour, add the sweet beans, shrimps, red peppers and diced ham that have slipped through the oil, pour the oil on the steamed glutinous rice goose, and put red cherries and coriander in the middle.