Guangdong Hakka Braised Goose

Method

1. 01

   Step 1

   First, chop the goose meat, wash it, and drain the water. Then, prepare the ginger and garlic seasonings.

   

2. 02

   Step 2

   First, heat oil in a wok and sauté ginger slices until fragrant.

   

3. 03

   Step 3

   After sautéing the aromatics, add the goose meat and sear on both sides until golden brown. Only add the minced garlic and stir-fry together after the goose meat has set (adding the garlic too early will cause it to burn).

   

4. 04

   Step 4

   Add rice wine when the stir-fry is almost done to remove the fishy smell.

   

5. 05

   Step 5

   Now add fermented red bean curd, hoisin sauce, fermented soybean paste, and soy sauce.

   

6. 06

   Step 6

   Stir-fry the ingredients evenly, then add water until it covers the goose meat (if the goose meat is tough, add more water to simmer).

   

7. 07

   Step 7

   Finally, reduce the sauce over high heat.

   

8. 08

   Step 8

   Plating