How to make the fragrant stir fry in the flame drunken goose

You mean, a sauce similar to nature's drunken goose? The sauce of nature's drunken goose is a secret one, and it seems that it is not passed on! But it's up to you to contact the people on their side, and I won't do much. Hope.

Drunken Goose Secret Sauce Ingredients: 1500 grams of goose Seasoning: 500 grams of liquor, 5 grams of salt, 10 grams of monosodium glutamate 1

The goose is cleaned, cooked in boiling water, picked up and cooled, wiped well with salt (not excessive), chopped into blocks, placed in a basin, added monosodium glutamate, Shaoxing wine, 500 ml of water, and immersed in the whole goose. 2.After 24 hours in the refrigerator, it can be removed and eaten.

Tips for making drunken goose: 1. The goose needs to be cooled before it can be chopped, and the hot chopped goose meat is easy to break. 2.

Wine can be red wine, sake substitution, rice wine, sorghum wine is not applicable. The cooking method of the drunken goose is very authentic, with coriander, red dates, ginger, garlic, green onions and some medicinal herbs, put it into the goose and red rice wine and cook it over an open flame for 30 to 40 minutes, when the wine is completely evaporated, a drunken goose with mellow meat and aroma is cooked. Red rice wine can force out all the umami of goose meat, and when you lift the lid, the umami of goose and the mellow flavor of the wine are mixed together, and the aroma is mouth-watering.

The taste brought by the rich seasoning is very full, I can't wait to take a bite, the umami of the goose meat is overflowing, at this moment, there is a sentence Shunde can express the feeling: "It's really fresh!" Aunt De introduced the best way to eat:

A scallion, a drunken goose, a sip of red rice wine, the sour taste of the scallion perfectly blends the umami of the goose with the aroma of the wine. Tasting the drunken goose in large chunks, under the feeling of being drunk but not drunk, it seems to return to childhood. When I was a child, I could only eat goose meat during the holidays, and in those days, goose meat was the interpretation of a happy life.

Now everyone eats goose meat together around the thermos, and such memories can always resurface. After eating the goose meat, add the refreshing winter melon and loofah, and finally use this mouth-sucking thick sauce to serve the white rice, which is particularly appetizing. The nutritional value of the drunken goose is also quite high, rich in protein, the content of trace elements is also very high, foie gras has the effect of warming the stomach, and the collagen contained in goose paws and goose wings has a beauty effect.

Ingredients: ginger, chives, salt, oyster sauce, oil, light soy sauce, white sugar 1, ginger chopped into minced ginger, put into a bowl, add salt, mix well.

2. Boil the water in the pot and pour in the oil.

3. Bring the oil to a boil over a fierce fire, after the oil boils, quickly pour it into a bowl, stir while pouring 4, stir the minced ginger, and add chopped green onions.

5. Add a little water to the pot.

6. Add sugar, oyster sauce and light soy sauce and stir while cooking.

7. After boiling, boil for about 3 minutes.

8. Pour the boiled soup into a bowl, and the secret sauce of the flame goose is ready.

The secret sauce of the flame goose is made as follows:

Ingredients: 2000cc beef stock, 150g tomato shredded, 4 tablespoons tomato paste, 200g minced tomatoes, 200g sliced mushrooms, 250g shredded onion, 60g shallots, 70g garlic, a pinch of thyme, appropriate amount of salt, appropriate amount of black pepper coarse.

Method 1Slice garlic and shallots and stir-fry until fragrant, stir-fry minced tomatoes and shredded onions, add mushroom slices and stir-fry until fragrant, pour in tomato sauce and tomato paste, sprinkle thyme and stir-fry until cooked and soft.

2.Then pour in the stock and bring to a boil for 20 minutes. Add salt and black pepper before cooking.

Ingredients: goose, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of five-spice powder oil, appropriate amount of light soy sauce, appropriate amount of dark pumping oil, appropriate amount of white sugar oil, appropriate amount of garlic oil, appropriate amount of maltose oil, appropriate amount of ginger oil, appropriate amount of water.

2. Chop the garlic and ginger, stir well with an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of sesame oil, an appropriate amount of sugar and an appropriate amount of flavor.

<>4. When the marinating time is up, remove the garlic sauce on it and place it in a ventilated place to dry.

<>7. Put the goose on the baking net, heat it up and down, adjust the temperature to 220 degrees, and bake it for 25 minutes.

8. Then take out the area of the goose wings and legs, wrap them in tin foil, and brush the honey again.

9. Put it in the oven, heat it to 210 degrees and bake for 20 minutes.

10. Finally, take it out and eat it when you are done.

The flame goose is derived from the flame fish, and the method seems simple, but it requires a lot of cooking skills. At the same time, because the cooking process is completed under the noses of diners, the state of flame burning is more like a performance. Diners wait for more than 20 minutes before eating the goose, and the chef is next to the table, always paying attention to the changes in the pot, adding heat, stir-frying, and adding various spices, unhurried, like a magician.

The process of making the flame gooseIngredients: Goose (1 piece).

Excipients: Appropriate amount of oil, appropriate amount of chestnut, appropriate amount of tangerine peel, appropriate amount of liquor, appropriate amount of green onion, ginger and garlic Appropriate amountMethod: 1

Stir-fry the goose meat beforehand until it is half-cooked, usually a whole goose 2Pour a little oil into the pot, stir-fry the tangerine peel, add chestnuts and goose meat, sprinkle with secret sauce and white wine, at least choose liquor above 30 degrees, and pour a whole bottle of 500 ml 3Cover the pot lid and fire it over a high fire, and when firing, the side of the pot ignites an alcohol flame, exuding a rich aroma of wine, and the flame that erupts is dozens of centimeters high, and the scene is spectacular.