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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.

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