How to make authentic braised old goose, how to make authentic braised old goose

The preparation of braised old goose.

Ingredients: 3 tablespoons of dark soy sauce, 15 grams of salt, 1 to 2 star anise, 6 slices of ginger, 30 Sichuan peppercorns, half a goose, 2 dried chili peppers, 15 grams of rock sugar, 10 cloves of garlic, 2 tablespoons of cooking wine, appropriate amount of shallots.

1. Heat the oil in a hot pan, put the cleaned goose directly into the pot, and stir-fry.

2. Add thick ginger slices, chili pepper, star anise, Sichuan pepper, cooking wine, stir-fry over medium heat to change color.

3. After the color changes, add rock sugar and dark soy sauce and continue to stir-fry until evenly colored.

4. Add boiling water and salt, if you don't know how much to add, you can add it slowly, and add it while tasting it, because there is no soup in the end, so the salt should be slightly lighter.

5. Simmer over medium-low heat for 1 hour, braised dishes, the main process is like this, hand over to time.

6. Finally, when there is no soup, you can take it out and eat.

Ingredients: 1 old goose, 1 pound of potatoes.

Seasoning: cinnamon, star anise, dried pepper, green pepper, cooking wine, ginger, green onion, dark soy sauce, sugar, rapeseed oil, a little monosodium glutamate.

Process: 1. Wash the old goose, remove the miscellaneous hair, soak it in water and rinse the blood. Peel the potatoes, cut them into cubes and soak them in cold water for later use.

2. The old goose is chopped into pieces, and the head, claws, wings, and legs are lowered first.

3. Cut the goose breast from the middle and then cut it into cubes.

4. Boil the old goose in water, and set aside after cold water.

5. Stir-fry green onion and ginger in an oil pan, add dried pepper and green peppercorns, and stir out the fragrance.

6. Wrap spices, star anise, dried peppercorns, etc. in a cloth bag.

7. The old goose is stirred in the oil pot, cooking wine, and the oil is stirred.

8. Water the boiling water over the old goose by an inch, fill it with water at one time, bring to a boil over high heat, add dark soy sauce, and simmer on low heat for 3 hours. Turn over halfway to avoid sticking to the bottom.

Open the lid, poke the goose meat with chopsticks, add potato pieces when the meat is rotten, cover the pot and simmer for 10 minutes.

Bao Ma made braised goose for the children, accompanied by tomato and egg soup.

The best practice of braised goose meat is to cut the goose into pieces and blanch it, then heat the oil, stir-fry the goose for a while under the heat of the oil, add the condiments, then add dried bamboo shoots and stir-fry for a while, add boiling water, turn to the pressure cooker and simmer for 30 minutes, then turn the wok and add potato pieces, and cook for ten minutes on high heat, the specific steps are as follows:

1. Prepare a small piece of hot pot base, this bowl has pickled pepper, pickled ginger, garlic, ginger, Sichuan pepper, green onion segments and dried peppercorns, dried chili peppers, all ready to be put in a bowl for later use.

2. The goose chopped a large piece of water, I added the green onion leaves, pepper and high liquor, and a little pepper, after the water boiled, beat the foam, and continued to cook for two minutes, it is estimated that the reason for adding high liquor can smell the very fragrant goose soup later.

3. After the water, rinse the tap water once, dry it, heat the oil, and fry the goose after the oil temperature rises.

4. Stir-fry until it is a little browned.

5. At this time, put all the condiments prepared in the first step and stir-fry them together.

6. Wait until the flavor of the condiment comes out, add two caps of high liquor again, and continue to fry until fragrant.

7. At this time, add the dried bamboo shoots that have been soaked one day in advance, and continue to stir-fry.

8. After the bamboo shoots are stir-fried, add boiling water, the ingredients are almost done, add two bay leaves, a cinnamon, and two star anise, turn to the electric pressure cooker and press for 30 minutes.

9. After that, pour back into the iron pot and add the potato wedges, and continue to simmer for about 10 minutes.

10. After the potato wedges are cooked, start seasoning and turning on high heat to reduce the juice according to your own taste.

11. The final product is like this.

1.Cut the goose meat into small pieces, prepare a pot of cold water and boil the goose meat together to skim off the foam and set aside;

2.The same steps prepare the pork belly for later use;

3.Put a spoonful of oil in the pot and heat it, the red dots in the pot and the reed grind will turn into a red circle, and the green onion and ginger slices will stir-fry until fragrant;

4.Put the goose meat and pork belly into the stir-fry, add 10ml of cooking wine, and remove the fishy smell;

5.Add an appropriate amount of hot water, about the same level as the meat, put rock sugar to melt the rock sugar, and add a cinnamon star anise;

6.Pour in about 20ml of light soy sauce and about 5ml of dark soy sauce, mix well, cover the pot and simmer over medium and low heat;

7.Cook for about 1 hour, reduce the juice over high heat, keep turning the socks and stir-fry, and sprinkle with chopped green onions.

Ingredients: half a slice of old goose, 1 green pepper, 1 red pepper, 50g vinegar, 50g cooking wine, 2 bottles of beer, 5g of thirteen spices, 5g of cinnamon, 1 clove of star anise, 50g of light soy sauce, 50g of dark soy sauce, 5g of chicken essence, 50g of bean paste, 10g of oyster sauce, 10 pieces of rock sugar, 3 slices of ginger, 8 garlic sprouts, 2 dried chili peppers, 20 peppercorns.

Steps: 1. Prepare the seasoning as shown in the picture above.

2. Wash the old goose and cut it into pieces.

3. Boil the water in the pot and blanch the goose.

4. Drain the blanched goose.

5. Heat oil in a cold pan.

6. After the oil in the pot smokes, put the ingredients in the right plate.

7. After the flavor of the ingredients comes out, put in the old goose.

8. Stir-fry the goose, the surface is slightly yellow, and then add vinegar, light soy sauce, rock sugar, beer, cinnamon, star anise, oyster sauce, bean paste, and dark soy sauce.

9. Remove from the pot. <>