Braised goose wings and goose feet
Goose, relatively speaking, southerners prefer it. Especially in Guangdong. Memory is to eat geese on holidays. Mother said she could eat several goose legs when she was a child. This dish is full of mother's flavor.
Step 1 . Wash goose wings and goose feet.
Step 2 . Add a spoonful of soy sauce and color it. Just a few minutes.
Step 3 . While marinating, prepare ginger, onion and garlic.
Step 4 . Put more oil in the hot pot, and then stir with ginger and garlic to make it fragrant.
Step 5 . Put the main ingredients into the pot and fry over medium heat.
Step 6 . Deep fry until the color changes.
Step 7 . Next is stewing. I used two bowls of water, half a bowl of soy sauce and a third bowl of rice wine. The bowl is the usual bowl for eating. Generally speaking, a goose is stewed with three bowls of water, two bowls of soy sauce and two-thirds of a bowl of rice wine. If you buy less materials, reduce the amount of stewed goose juice.
Step 8 . Boil over high heat and simmer over low heat for 30 minutes. Remember to turn over on the way.
Step 9 . Finally, if there is still a lot of juice, collect it in a big fire until it looks like a bowl of water, and then put the main material out of the plate. Then there is the sauce.
Step 10 . Add water starch, boil over high heat, add scallions, and stir fry.
Step 11 . Finally, it's enough to load it. For the first time, I'll forgive you.
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