Teriyaki Goose

Overview

The big goose raised by my relatives in the countryside was really big. Looking at the goose, I was in a daze, how could I eat such a big goose? Goose meat can become fishy if not handled properly, so I used the teriyaki sauce I used to make teriyaki duck legs to relieve the greasiness and remove the smell. It is absolutely super delicious. As long as you learn how to prepare the teriyaki sauce, you can make any chicken, duck, goose or pigeon in this way, so take a look:

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• big goose
• honey
• light soy sauce
• old soy sauce
• oyster sauce
• white sugar
• salt

Ingredients

Steps

1. 1 A big goose

   

2. 2 Chop it into pieces. This is half a goose, and the other half is a roast goose. (Repeatedly change water, soak, and remove blood)

   

3. 3 Because this goose is relatively large, my teriyaki sauce is prepared with a rice spoon in a larger proportion: 2 and a half spoons of oyster sauce, 2 and a half spoons of light soy sauce, 2 and a half spoons of honey, a spoonful of sugar, an appropriate amount of salt, then add water, stir well and set aside.

   

4. 4 Add oil to the pot, when it is hot, add the goose and stir-fry

   

5. 5 Fry until golden brown

   

6. 6 Pour in a bowl of teriyaki sauce and stir-fry for a while

   

7. 7 Add warm water. The goose is big and doesn't like to be cooked. I added more soup (you can control the amount of water flexibly)

   

8. 8 Cover the pot, bring to a boil over high heat, and simmer over low heat

   

9. 9 Finally, the soup is reduced over high heat and it is cooked.

   

10. 10 Load