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

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

Exercise:

1. Steam the 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, take a small steamer, put a lotus leaf on it, put steamed glutinous rice, put the wind goose strips, steam for 20 minutes on high fire, and take them out.

3. Heat the dry pot, add water to boil, add sweet beans, shrimps, red peppers and diced ham, blanch for 1 min, and take out.

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

5. Heat a clean pot, add 50g of water, salt, monosodium glutamate and white sugar to boil, and then thicken with raw flour. Add sweet beans, shrimp, red pepper and diced ham to the oil. Pour the oil on the steamed glutinous rice goose with red cherry and coriander in the middle.

white goose

Materials:

Goose, ginger, onion, rice wine, orange sauce, nine-story tower powder, red pepper powder, soy sauce, wine.

Exercise:

1. Pat the ginger with a kitchen knife and cut the onion into long sections for later use.

2. Pull out the fine hairs on the surface of the goose, and then wash the inside for later use.

3. Put the goose, water and wine into the pot, and the pot should be about 5cm higher than the goose. Please add wine according to your personal preference.

4. Add the material in the way of 1, bring it to a boil with high fire and turn it to low fire. Cover and simmer for about 1 hour, take out the goose and cover it with a clean wet cloth to prevent the goose from drying out. When the goose is cold, slice it and put it on a plate.

5. Stir seasoning 2 evenly, that is, dip the sauce in Jiuta and pour the orange sauce into another dish. Meat can be dipped in orange sauce or nine-layer tower sauce.

Red roasted goose

Materials:

Goose, pork belly, yellow wine, dried hawthorn, ginger, vinegar, soy sauce, rock sugar.

Exercise:

1. Cut the pork belly into pieces, soak it in cold water with a spoonful of yellow wine for 15 minutes to remove the fishy smell.

2. Put the soaked pork belly and dried hawthorn slices into a casserole, add two cups of yellow wine, one cup of vinegar and two slices of ginger, and add enough water at a time.

3. Cook for 30 minutes and skim off the foam. Turn down the temperature for an hour and a half.

4. Transfer to a wok, pour in a tablespoon of soy sauce and heat it over medium heat until the soup thickens. Add enough rock sugar and cook until the juice is thick, and add a little salt to taste.

Micha roasted goose

Materials:

Goose belly, barbecued pork sauce, onion and honey.

Exercise:

1. Wash the belly of goose first, then use paper towels to absorb water, remove the white film on the surface of tenderloin, add barbecued pork sauce and scallions, and marinate together for 2 hours, or cover it with plastic wrap and put it in the refrigerator overnight.

2. Pay attention to turning it over 2-3 times when pickling to make the taste even;

3. Take out the marinated barbecued pork in advance and put it on the shelf to drain the juice;

4. Then brush the honey evenly on the barbecued pork with a brush, and then dry it naturally, which takes about 10- 15 minutes;

5. Spread tin foil on the bottom of the baking tray, then bake the barbecued pork in the oven 180 degrees for 30-40 minutes, then take it out, smear the gravy on the surface of the meat, and then bake it in the oven 150 degrees 10 minutes, or see that the surface is slightly discolored by Jiao Hong.

Goose milk porridge for nourishing stomach and invigorating qi

Materials:

Rice porridge, goose, dried lily.

Exercise:

1. Slice goose and season with a little cooking wine, white pepper, sugar and salt;

2. Put the soaked lily and the cooked rice porridge (commonly known as porridge bottom) together in a casserole, boil until it rolls, and turn to slow fire for another 40 minutes; Add goose, bring to a boil, and turn to slow fire 10 minute.

3. Add thin shredded ginger, chopped green onion and white pepper to taste and serve. This is a very delicious health porridge.

Guo Lei goose

Materials:

Ingredients: fresh goose, spiced rice flour.

Seasoning: lard, cooking wine, salt, monosodium glutamate, ginger, onion and clear soup.

Exercise:

1. Wash the goose and cut it into pieces 4 cm long and 2 cm wide. Break up half the onion and ginger, and cut the other half of ginger into rice.

2. Heat the lard in the pot to 70% heat, add the goose pieces, add salt, cook wine, fry until the skin is slightly yellow, take out the pot, put the minced onion and ginger in a bowl, and steam in a cage for about 15 minutes.

3. Put oil in the pot and heat it to 60%. Add steamed goose, then add ginger rice, chopped green onion, monosodium glutamate and clear soup. Sprinkle spiced rice flour when cooking. Stir-fry over medium heat until the soup in the pot is dry. Serve.