This dish is derived from the flame fish. The recipe seems simple, but it requires high cooking skills.

Because the flavor of this dish comes entirely from the drunken goose sauce, the preparation of the sauce is a top priority. Only experienced chefs can make the sauce just right.

In addition to the sauce, controlling the heat is also very important.

If the stewing time is short, the meat will not taste good and will not be chewy.

If simmered for a long time, the goose meat will lose its unique and just right taste.

In addition, the entire cooking process of the flame drunk goose is completed under the eyes of the customers. Cooking the rice wine in the pot and then lighting it is more like a performance, making the customers' hearts burn unconsciously.

Surrounded by a pot of stewed goose, it takes about twenty minutes to eat.

For those people who are known for being picky, the food that makes them wait for more than 20 minutes must be very delicious, otherwise they will not be able to bear the waiting time.

After the meal, Lin Xu tidied up the kitchen. After Shen Guofu finished eating and drinking, he originally planned to exercise, but as soon as he came to his room upstairs, he lay down on the bed and fell asleep.

"Yeah, my dad snores."

At the door, Shen Jiayue came with a pot of tea. When she heard Shen Guofu's whistle-like purring, she thought it was a bit funny. She wanted to record it to make Dundun laugh, but she was worried about making her father angry.

Han Shuzhen said:

"It's the end of the year, and your dad is also very tired. He calls all day long to collect payment. I didn't stop him from drinking today because I wanted him to relax."

It's the end of the year, and it's a bit annoying that I can't get back the money I should have collected.

Fortunately, Lao Shen also worked hard in this area. Although there is pressure, it will not affect the company's operation. Moreover, the company has been transforming. In the future, he will try his best to cooperate with Yan Lin. Other frivolous business will be completed after the year.

Start chopping.

In this era where cash is king, any business that takes up large amounts of funds is not advisable.

"You and dad don't have to work too hard, we can make money, and the family has enough money to spend..."

Although Shen Jiayue has resigned now, her income from video shooting is very good, at least tens of thousands of yuan every month. She still does not bring products and advertisements, she earns purely from the number of views.

If you look back and watch more videos, the playback volume will become higher and higher.

The income will definitely be very considerable by then.

Coupled with her dividends from Happy Media and Pangdundun Catering, her annual income can reach seven figures. When she owns real estate in Beijing, this income is simply amazing.

What's more, Lin Xu earns most of the family's income.

Regardless of the online video business, Linji Food Store, or even Ziqiang Shengjian, which he accidentally invested in, it has now become a cash cow.

Taken together, Lin Xu’s income far exceeds that of his peers.

That's why Shen Jiayue came up with the idea of ​​letting her parents rest.

We can also make money, we don’t need to live under your wings all the time.

Han Shuzhen smiled:

"Your dad was afraid of poverty when he was a child, so he always said that we can't let you and Xiaoxu worry about money. We are still young and not old. We can earn a few more years, and when I can retire, I can retire with your dad.

Not too late."

The in-laws are struggling for their two children. How can I and Lao Shen relax?

You must work hard to earn money and create better living conditions for your two children. Only in this way can you fulfill your duty as a parent.

"Thank you, Mommy. I will never be angry with you again."

Shen Jiayue rested her head on Han Shuzhen's shoulder, feeling like a mother doting on her. It was so good!

She was filled with filial piety for a moment and said to Director Han:

"Xubao taught me how to use a rice cooker to make Dongpo pork. I will make it this afternoon and let you try my craftsmanship."

Han Shuzhen coughed dryly:

"Let's just... let's eat goose in the afternoon. Don't not finish it by then. It's a waste."

"Mom, do you doubt my cooking skills?"

"No, I believe in my daughter's craftsmanship, but I suddenly want to eat goose meat today... Well, I will eat the Dongpo pork you made next time. There are many opportunities, so don't rush."

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Hearing these perfunctory words, Shen Jiayue's small flame of filial piety that was originally burning in her heart was extinguished again.

Humph, just dislike me. When I make it, I will definitely amaze everyone!

She chatted with her mother for a while, then went to the study room to copy the video recorded today on the computer, and made a rough cut at the same time. When all the videos were recorded, she officially started editing.

Downstairs, Lin Xu poured the camellia oil sent by Lao Huang into the pot in batches, put in the fragrant leaves and star anise and boiled it for a while to make the raw oil mature.

Making this kind of oil is very simple. You don’t need to add too many ingredients. You only need to use fragrant leaves and star anise to bake the unique fragrance of tea oil.

If you add onions, ginger, etc., it will suppress the fragrance of the camellia oil itself.

After boiling the tea oil, he played with Dundun on the small billiard table for a while, and took a look at the duck being pressed in the kitchen.

At this moment, the head of the duck has obviously sunk a little. This is the result of the water in the duck being killed by the salt. It is estimated that after two days and two nights, the effect will be more obvious.

At four o'clock in the afternoon, Lin Xu drove and went to the store with his whole family.

Shen Guofu had just woken up and was now sitting sleepily in the back seat. Shen Jiayue in the passenger seat was comforting him:

"Dad, don't worry. If it doesn't work, just let Dundun help you recover the debt. My Dundun is super powerful and makes wishes very well."

Han Shuzhen held Dundun in her arms and asked:

"Hey, my grandson can still make wishes for others? Then can you help me get rid of the wrinkles at the corners of my eyes?"

Originally, she was just teasing Dundun with the mentality of teasing a child, just like when the elders met and asked what the score was during the Spring Festival, just to make the children happy.

But when Dundun heard this, he raised his head and glanced at the corner of his grandma's eyes, and then he really stretched out his furry paws and gently rubbed the corners of Han Shuzhen's eyes with his flesh pad.

"Oh, my grandson is so good. He knows where the wrinkles are. I'll sign you up for school later. Maybe our family will produce a top student from Qingbei."

She doesn't think this little kitten will really get rid of wrinkles, but she just thinks it's very interesting that this little guy can understand human speech.

Thanks to the little guy for letting her experience the joy of being a grandma in advance.

When she arrived at the store and got out of the car with Dundun in her arms, Han Shuzhen accidentally glanced at the car window and found that the wrinkles at the corners of her eyes were really fading.

"It seems that the new wrinkle cream I bought recently is good. I will buy two more bottles later."

From beginning to end, Director Han didn't realize that it was the little fat cat in his arms that was responsible.

Lin Xu carried a few geese upstairs and soaked them in water for a few hours to prevent them from spoiling at home. The skin of the geese was now white and tender, and they looked delicious.

Go to the kitchen and chop several big geese into pieces.

When chopping, the pieces of meat should not be too big to avoid losing the flavor.

Chop them all up and put them aside to control the water. Taking advantage of this time, he began to prepare the drunken goose sauce needed for the flame drunken goose.

At first, Lin Xu was a little confused about how to make this sauce, but after switching to the relevant methods, he realized that it was somewhat similar to the stew sauce he made before.

The preparation of drunken goose sauce is not complicated. Each half goose requires a piece of southern milk, a spoonful of southern milk soup, a spoonful of peanut butter, two spoons of Zhuhou sauce, two spoons of seafood sauce, a spoonful of oyster sauce, and two spoons of light soy sauce. A spoonful of dark soy sauce.

Put all the sauce ingredients into a small basin and stir with a spoon to form a sauce.

After the sauce is mixed, prepare a few pieces of borneol, which are indispensable for making flame drunk goose, and a few bottles of the indispensable Hongli brand Cantonese rice wine.

In addition, you also need to prepare auxiliary ingredients such as ginger and garlic granules, shallots, and garlic sprouts.

Shunde's local Flame Drunken Goose does not use chili peppers, but has a salty and umami flavor.

But since this is the northern way of eating, chili peppers must be added. Lin Xu prepared a few dried chili peppers, some spicy millet, and cut two green wattle sticks for color matching.

After all the ingredients were prepared, and seeing that it was getting late, I placed the extra-large wok on the stove and prepared to start making it.

It stands to reason that when making flame drunk goose, it is more appropriate to do it one at a time.

But Lin Xu felt that it was too troublesome to do so and planned to make it in one pot.

Anyway, as long as the pot is big enough and the firepower is strong enough, doing this won’t be a problem at all.

Heat the pan, add two tablespoons of oil to the pan, pour out the oil after it is hot, then add another tablespoon of peanut oil, heat it again, and pour the chopped goose meat into it.

There is no need to blanch the flame drunk goose, just fry it raw.

However, after this step of frying, you need to scoop out the goose meat to control the oil.

Compared with chicken and duck, goose meat contains more fat. When cooking, the fat is easily fried out.

Not decanting the oil will make the whole dish taste oily and greasy, completely losing the essence of the flame drunk goose, so there are steps to control the oil, so that the goose meat tastes dry, fragrant and not greasy, and the more you chew it, the more beautiful it becomes.

After the goose meat is put into the pot, don’t stir it in a hurry, just turn the heat to the maximum.

Wait until the goose meat on the bottom of the pot is set before turning it.

Flip slowly first so that all pieces of meat touch the bottom of the pot.

Under the action of heat, a layer of brown color gradually appears on the surface of the meat. At this time, it is necessary to stir-fry the goose meat quickly, using high-temperature flames to stir-fry out the fat in the goose meat.

At the same time, by turning the meat, the pieces of meat collide violently, which is more conducive to the moisture in the meat being stir-fried.

Soon, when the water vapor in the pot decreases and the fat at the bottom of the pot changes from turbid to clear, it means that the meat has been stir-fried and the oil can be controlled.
To be continued...