The practice of sauce goose head

1. Material: 10 Goose Head. Seasoning: 25g chopped green onion, 25g ginger slices, 25g garlic slices, 3 dried peppers, 2g pepper, 25g bean paste, 25g yellow wine, 8g sugar, 8g refined salt, 3g pepper and 35g salad oil.

2. Clean the goose head, blanch it with boiling water, take it out and rinse it with clear water.

3. Heat the wok on the fire, put the oil to 40% heat, add the bean paste to stir-fry the fragrance, boil the yellow wine, pour in a proper amount of boiling water (preferably not touching the goose head), boil it, cook it slightly, and remove the bean paste residue with a colander.

4. Add goose head, onion, ginger, garlic, pepper, pepper, sugar, rice wine, salt and pepper, and bring to a boil. Turn the heat down and burn slowly. When it is burnt, take it out and cool it thoroughly, and put it on a plate.