Stewed goose with flame

Raw material: 1 lion goose (about 3.5g, cultured for 60 days)

Seasoning: material A (ginger slices 200g, garlic 50g), material B (salt and soy sauce 10g, monosodium glutamate 15g, yellow sugar 40g), secret goose sauce 150g, rice wine with a temperature of over 30g, salad oil1kg (/.

Making method of secret goose sauce formula;

1. Mix material A (Lee Kum Kee Seafood Sauce 2.5 kg, Haitian Bamboo Housauce 1.5 kg, Four Seasons Peanut Butter Sauce, Yang Xiecheng Satay Sauce, Zijin Chili Sauce, Huaqiaoqiao Guilin Chili Sauce 300 g, Guanghe Sufu, Donggu Nanru 350 g, Lee Kum Kee Shen Oyster Sauce 500 g) evenly, and mix with the mixture.

2. Heat the pan and add 50g salad oil. At 60% heat, add 300g of dried onion and 300g of garlic to stir fry until fragrant, add 1250g of material c and salad oil, stir fry with slow fire, keep it in a slightly boiling state 15min, and then turn off the fire.

3. Put the goose sauce into the container, and pour the 400g salad oil cover to prevent mildew.

note:

1. This goose sauce can also be used to stew beef brisket and make clay pot rice. When pushing and frying, the heat must be low to prevent burning.

2. Goose paste can be stored in sealing oil for 30 days at room temperature.

Production method:

(1) The lion-headed goose is slaughtered and cleaned, chopped into small pieces, blanched in a boiling water pot, and taken out to control the water.

(2) Put 100g salad oil into the pot, and when it is 60% hot, pour in goose meat and fry it until it is dry and golden yellow.

(3) Pour the remaining salad oil into the pot, and when it is 60% hot, pour in the material A, stir-fry and take it out.

(4) Leave the bottom oil in the pan, add the fried ginger slices and garlic, add the secret goose paste and stir-fry until fragrant, add the fried goose meat and stir-fry until fragrant, add rice wine, add the material B for seasoning, cover the pan with fire 1 min, let the alcohol on the pan evaporate, and light it with a musket. The edge of the pot will ignite the alcohol flame, giving off a strong bouquet, and the sprayed flame is dozens of centimeters high.

Key:

1. When cooking geese, the seasoning can be appropriately increased or decreased due to different tastes in different places.

2. Use a musket when igniting to prevent the flame from burning.

Raw material: 1 black brown goose (about 1.5kg).

Seasoning: marinade (monosodium glutamate 10g, Shaoxing Huadiao wine 350g, water 500ml), ginger and garlic 70g each, goose sauce 10g, Guangdong rice wine 50g, beer 640ml and Erguotou 250g.

A method for preparing a special prescription of drunken goose sauce;

Take Dingfengnan milk 175g, Lee Kum Kee bamboo sauce 150g, Dinghao peanut butter 75g, Lee Kum Kee seafood sauce 120g, white pepper 30g, pepper powder 20g and spiced powder 10g, and mix them evenly.

(Note: This sauce has been improved. In the previous formula, Guanghe fermented bean curd and red fermented bean curd were used together, which was salty, but I only used south milk. The improved sauce is salty and sweet, which is more suitable for southern diners. )

Production method:

(1) Wash the black and brown goose, cook it in boiling water, scoop it up and let it cool, wipe it evenly with 5 grams of salt (don't overdo it), chop it up and put it in the pot.

(2) Soak the whole goose with curing material and put it in the refrigerator for more than 24 hours.

(3) Hot pot: add 100g soybean oil, when the pot is heated to 50%, add ginger and garlic and stir-fry together, then add goose meat and stir-fry together, add flame goose sauce and continue to stir-fry, pour Guangdong rice wine and stir-fry for 2 -3 minutes, and then pour beer.

note:

1. To cook this dish, it must be a dark brown goose, because the meat of this goose is tender and the meat of other geese is old, which is not suitable for this dish.

Before cooking this dish, I usually use special rice wine or highly blended white wine. Now use beer with Erguotou.