Drunk goose is a common family dish and you may try to cook at home. First, fry the goose until its skin is slightly burnt, which is for keeping its flavour. The next step, also the most critical one, is to add homemade sauce and a whole bottle of Shunde red rice wine. In the whole cooking proccess, there is no need to add any water except the wine. And that’s why the dish is called drunk goose. After the alcohol is completely volatilized, you need to wait for about 10 minutes for the goose to fully absorb the juice, and then the best timing for taste comes.

The dish has high nutritional value in that the goose meat is rich in protein and a variety of trace elements, which can reduce the risk of cardiovascular diseases. And the wine adds a special flavor.

Drunk goose gives people a good appetite especially in autumn and winter. The leg of the goose, slightly scorched, golden and crispy, with a sheen of oil looks enticing. The meat is succulent, and the sauce keeps twisting in the mouth.

Author | Bryant

Revisor| Ivy, Jessica

Photo |南方+