Paparazzi Goose

Overview

Cantonese people like to eat goose very much, especially in the Wuyi area. Goose dishes are indispensable for any treat or wedding. Goose meat contains various amino acids necessary for human growth and development. The fat content of goose meat is low, only a little higher than chicken and much lower than other meats. It is perfect for those of us who pursue a slim body and like to eat meat. Many people may be confused after seeing the name of the dish. Is the paparazzi goose a dog meat or a goose meat? In fact, it is a combination of goose meat and ginger. Because its cooking method is the same as that of dog meat, the locals gave this dish such a name. Not only goose meat, duck meat can also be used in dishes, and the taste is super good.

Tags

• private kitchen
• goose
• oyster sauce
• sugar
• fermented bean curd
• ginger
• soy sauce

Ingredients

Steps

1. 1 Clean half of the goose and drain

   

2. 2 Clean the ginger, peel off all the skin, and chop the goose meat into pieces

   

3. 3 Then cut the ginger into slices

   

4. 4 First heat the oil, pour a small amount of peanut oil, pour the ginger slices into the oil pan and burst it, it will take a minute or two.

   

5. 5 The exploded ginger slices bring out all the fragrance, which is very fragrant. Add the chopped goose meat, stir-fry the goose meat in dry water, and add a little salt.

   

6. 6 Fry the water-dried goose meat, then add three or four spoons of rice wine, and fry the goose meat to dry the water again. The reason for adding the rice wine is mainly to eliminate the fishy smell of the meat. After cooking, the wine smell will completely evaporate.

   

7. 7 After adding rice wine and frying, pour water into the pot until the water covers the goose meat. I used hot water, which is faster. Cover the lid, turn on medium-low heat and simmer slowly

   

8. 8 When the water is still half simmering, put two spoons of oyster sauce, three spoons of soy sauce, two spoons of sugar, and one and a half pieces of fermented bean curd into the meat, stir-fry, then cover the pot and simmer on low heat for another ten minutes

   

9. 9 The last step is not to reduce the juice to too little. Test the taste. If it is not salty enough, add a little soy sauce. If it is too salty, add a little sugar. Okay, put it on the pot and start eating. The goose meat absorbs the flavor of ginger, and it’s so fragrant that it’s really worth a try. You can also follow this procedure for duck, and it will be just as delicious.