Exclusive to Luke Goose

Name: Exclusive to Luke Goose
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1/2 Goose; 1 piece Old Jiang; 100g Scallion; 1 1/2 pieces Brown sugar tablets; to taste Soy sauce; to taste Oyster sauce; 1 piece Garlic; a little light soy sauce; 2-4 pieces Star anise; 2-4 slices Bay leaf; 1 small piece Cinnamon; to taste oil

Half a goose takes on deep mahogany color through frying and a long braise with soy, oyster sauce, garlic and warm spices, ending up glossy, tender and richly savory.

0 minNewHard Cold Dishes Braise in Sauce Onion Flavor

Instructions

1
Use half for the goose, too much to eat all. The goose is colored with light soy sauce (some photos were deleted, no photos).
2
Pan-fried goose in hot oil.
3
After pan-frying, add an appropriate amount of water, then put in soy sauce, oyster sauce, garlic cloves, sections of green onion, star anise, bay leaves, and cinnamon, and braise for about an hour.
4
Let the braised food cool down.
5
Finished product.

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Ingredients

Main Ingredients

Goose
1/2

Auxiliary Ingredients

Old Jiang
1 piece
Scallion
100g
Garlic
1 piece

Seasonings

Brown sugar tablets
1 1/2 pieces
Soy sauce
to taste
Oyster sauce
to taste
light soy sauce
a little
Star anise
2-4 pieces
Bay leaf
2-4 slices
Cinnamon
1 small piece
oil
to taste