Sauce-flavored goose leg

Preparation: Clean the goose legs.

Preparation: ginger, garlic, shallots.

Slightly scald the goose legs with hot water to make the skin firmer.

Heat oil in a pan and sauté ginger, garlic and shallot until fragrant.

Fry the goose legs slightly on both sides, then add soy sauce, rice wine, and rock sugar.

Pour an appropriate amount of boiling water and cook over medium-low heat.

Cover and cook for about 30 minutes.

minutes have passed. Open the lid and the color is good. The goose legs are almost cooked. You can use chopsticks to insert the meaty part. If no blood oozes out, it means it is cooked.

To make the goose legs more beautifully colored, use a spoon to pour the soup over the goose legs.

After about five minutes, you can compare whether the color is redder and brighter, and turn off the heat.

Place on a plate and let cool slightly.

Cut into pieces and serve on a plate, top with sauce and serve.

Finished product picture.

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