Braised Goose with Taro

Overview

Goose meat is mild in nature and sweet in taste, with a tender and soft texture. The taro powder is sweet, soft and delicious. The goose meat is stewed very deliciously. Goose meat and taro are stewed together. It can be said that every bite has an extremely rich taste. The food is fragrant and attractive, so you might as well try it.

Tags

• hot dishes
• home cooking
• private kitchen
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• garlic
• goose
• rice wine
• rock sugar
• taro
• tempeh
• zhuhou sauce
• ginger
• salt

Ingredients

Steps

1. 1 Preparation materials: half goose (1000g), cut into pieces, half taro, peel and cut into pieces, garlic cut into sections.

   

2. 2 Heat oil in a wok and fry taro on both sides until golden brown.

   

3. 3 Remove the fried taro and set aside.

   

4. 4 Use the remaining oil in the pot to sauté the garlic until fragrant and set aside.

   

5. 5 Saute ginger, garlic and tempeh in a wok until fragrant.

   

6. 6 Add Zhuhou sauce and rock sugar.

   

7. 7 Stir-fry Zhuhou sauce and rock sugar in a wok until the rock sugar melts.

   

8. 8 Add goose meat and stir-fry.

   

9. 9 Fry the goose meat until it changes color and add rice wine.

   

10. 10 Add boiling water that covers the goose meat, bring to a boil, then reduce heat and simmer for 15 minutes.

    

11. 11 Add the taro cubes, stir-fry evenly, cover and simmer until soft.

    

12. 12 Add garlic and stir-fry, garlic can enhance the flavor of goose meat.