Recipe: Pagoda sauce

Home Cooking Recipe: Pagoda sauce

Notes:

Easy to learn Cantonese goose ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Put a little cooking oil and pour in ginger.

    Put a little cooking oil and pour in ginger.

  2. Home Cooking Recipe: Pour the geese

    Pour the geese

  3. Home Cooking Recipe: Wait for the goose to change color slightly, pour a little cooking wine to taste

    Wait for the goose to change color slightly, pour a little cooking wine to taste

  4. Home Cooking Recipe: After the goose meat is basically discolored, add the appropriate amount of the sauce to the taste and adjust the small fire.

    After the goose meat is basically discolored, add the appropriate amount of the sauce to the taste and adjust the small fire.

  5. Home Cooking Recipe: Add a small amount of boiling water

    Add a small amount of boiling water

  6. Home Cooking Recipe: 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.

    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.

  7. Home Cooking Recipe: When you are out of the pan, you can add green onions, garlic, celery and other ingredients as you like.

    When you are out of the pan, you can add green onions, garlic, celery and other ingredients as you like.

  8. Home Cooking Recipe: Out of the pot~

    Out of the pot~

Tips:

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.


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