Shunde braised goose hot pot and seafood practice
Shunde braised goose hot pot and seafood practice:
1. Ingredients: one quarter of the goose, ten grams of dark soy sauce, ten grams of light soy sauce, 30 grams of oil, three grams of salt, 40 grams of zhuhou sauce, garlic and ginger;
2. Fly the washed goose to water;
3. Heat a wok and put oil, ginger slices and garlic until fragrant, fry the goose meat, light soy sauce sauce, and simmer for 40 minutes.
The vermicelli can be soaked in cold water (about two hours), and can be soaked in warm water (about half an hour) in case of rush. 2: Use boiling water to open the shell of the manila.
When the crabs are bought, they should be kept in light salt water for half a day, spit out the mud, and then use chopsticks to stab the crabs to death;
Seafood is optional. You can eat any shellfish you like. My ribbon, swan eggs and sea rainbow
Accessories: some fresh shrimps, some salt, some ginger, some pepper, some scallions, and some cucumber
Scallops have high nutritional value and delicious taste Abalone is one of the three treasures in the sea. Scallops have a significant therapeutic effect on lowering cholesterol. Eating scallops regularly can help prevent heart disease, stroke and dementia.