Easy to learn Cantonese goose ~
Put a little cooking oil and pour in ginger.
Pour the geese
Wait for the goose to change color slightly, pour a little cooking wine to taste
After the goose meat is basically discolored, add the appropriate amount of the sauce to the taste and adjust the small fire.
Add a small amount of boiling water
Put about a quarter of red syrup, neutralize salty taste (preferably do not use white sugar, there will be sour taste) cover the lid, simmer for about 20 minutes, depending on the softness of the goose, midway Occasionally open the cover and flip if there is too much water, you can increase the firepower at the end and quickly collect juice.
When you are out of the pan, you can add green onions, garlic, celery and other ingredients as you like.
Out of the pot~
1. If you are still early from the meal, you can turn off the fire after 15 minutes, and then turn on the fire when you are close to the meal. 2. Lee Kum Kee's column sauce is sweeter than Haitian. Please choose according to taste.