What is the preparation of Sichuan style braised goose?

Ingredients: 600 grams of light goose.

Seasoning: soy sauce, cooking wine, sugar, refined salt, monosodium glutamate, sesame oil, green onion, ginger, orange peel, star anise.

Production method: disembowel the light goose to remove the internal organs, wash it, cut it into small squares with a knife, put water in the wok to boil, blanch the goose pieces in the pot, skim off the foam, remove and wash clean.

After the oil is heated in the wok, first add the green onion, ginger, orange peel and star anise to stir up the fragrance, and then stir-fry the goose pieces several times.

Add cooking wine, soy sauce, sugar, monosodium glutamate, refined salt, and simmer over low heat.

Then drain the water on high heat, pour sesame oil, and put it on a plate.

The protein content of goose meat is higher than that of duck, chicken, beef, and pork, and the lysine content is higher than that of broiler chickens.

Goose meat has the effect of nourishing yin and invigorating qi, warming the stomach and opening the stomach, dispelling rheumatism and anti-aging, and is the top grade of traditional Chinese medicine dietary therapy.

The goose meat is tender and soft, fragrant and not greasy, but 100 grams per meal, should not be eaten excessively, and it is not easy to digest if you eat more.

1.Disembowel the light goose and gutt, wash it and cut it into small cubes with a knife.

2.Green onion ginger, orange peel, star anise are ready, cooking wine, soy sauce, sugar, monosodium glutamate, refined salt are prepared, and ginger is put in the oil pot when it is hot.

3.Put water in a wok and bring to a boil, blanch the goose pieces in the pot, skim off the foam, remove and wash. Stir-fry the goose meat in a frying pan and pour in the soy sauce and water.

4.After the oil is heated in the wok, first put the green onion, ginger, orange peel and star anise to stir out the fragrance, then fry the goose pieces in the pot several times, add cooking wine, soy sauce, sugar, monosodium glutamate, refined salt, simmer thoroughly over low heat, and put in chili flakes.

5.Drain the water over high heat, drizzle with sesame oil, and serve on a plate.

Finish.

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.

Braised goose meat.

Half a goose; 3 to 4 scoops of light soy sauce; 8 slices of ginger; 1 garlic; 1 cinnamon; 2 tablespoons cooking wine; a pinch of dried chili peppers; 1 scoop dark soy sauce.

Method: Cut the goose into cubes and blanch.

Cut with seasoning, like spicy, you can put more.

Heat the pan with cold oil, add rock sugar, and fry the sugar over low heat.

Add the ginger slices and goose meat and stir-fry.

Add cooking wine, simmer for a while, add light soy sauce and dark soy sauce and stir-fry to color.

After coloring, add the previously cut ingredients.

Heat the water to the same amount of water as the goose meat.

Cover the pot, bring to a boil over medium heat, reduce the heat and simmer for 35 minutes.

Add some sugar and chopped green onions before cooking, and you're ready to go, so you can try it too.

Sour plum goose ingredients.

two bottles of sour plum sauce; a goose; a light goose; sliced ginger; light soy sauce; dark soy sauce; flake sugar (brown sugar); White vinegar can be omitted; Zhuhou sauce; Salt.

Method: Wash the goose, remove the fine hairs, drain the water and set aside.

Heat a little oil and add ginger slices to the pan and stir-fry the goose until fragrant. [If the wok is too small, you can also cut it in half and cook].

Tumble from time to time and fry until golden brown on both sides. [When frying, there will be a lot of goose fat precipitation, which can be directly poured or packed up for stir-frying].

Add an appropriate amount of dark soy sauce, light soy sauce, flake sugar, salt, oyster sauce and plum sauce to taste. Add 2 3 water from the goose body, bring to a boil and simmer. 【Please be sure to use flakes of sugar (brown sugar)】Roll over the goose in the middle of simmering so that it can taste evenly.

Simmer until the goose meat tastes and collects the juice, you can try the taste, if it is not sour enough, you can add an appropriate amount of white vinegar, pick up the goose and put it aside to cool a little and chop it, and the juice is put up for later use.

Use a little goose fat to stir-fry, stir-fry two spoons of sagging sauce and chop pieces of goose meat, stir-fry evenly, then pour in the sour plum juice just now, continue to simmer for 15 minutes, collect the juice and serve.

1. Braised goose meat.

Braised goose meat is one of the most common ways to eat it at home. Its production method is: first clean the goose meat, cut it into small pieces, soak it in clean water to remove the blood, and then use cold water in a pot to wash it clean, so that it can be cooked in the next order.

Once the goose meat is processed, it's time to start cooking. First pour an appropriate amount of oil into the pot, heat the oil for two or three minutes, stir-fry star anise and ginger slices, after the fragrance is fried, pour in the goose meat for stir-frying, fry until it changes color, add cooking wine, light soy sauce or dark soy sauce and then stir-fry, fry for five or six minutes, add boiling water to the pot, the water level is best to overflow the goose meat, and then put in a little green onion, cook over high heat until the goose meat is boiled. Finally, add the red pepper to the pot and stir-fry, and the red pepper is slightly cooked before eating.

2. Stew goose soup.

Stewed goose soup can also be regarded as a home-cooked way to eat. It is also necessary to follow the above steps to process the goose meat to a cookable state, and then put it in a pressure cooker for simmering, and when simmering, you need to add washed peppercorns, star anise, cinnamon to the pressure cooker, and you can also put a little salt. Cover the pot and simmer for a few minutes, until the goose meat is thoroughly cooked and simmered.

Then open the lid and taste it, add your favorite seasoning to your taste, heat it and cook it for a while, and then you can eat.

3. Stir-fried goose meat with black beans and double peppers.

Choose a piece of goose meat, wash it and cut it into small slices, prepare the pepper and ginger and wash it and cut it into shreds. The goose meat is marinated for a few minutes with cooking wine, salt and chicken essence. When getting out of the pot, first put oil in the pot, stir-fry the ginger shreds, stir-fry until fragrant, pour in the marinated goose meat, stir-fry on high heat, stir-fry until it changes color, then turn to low heat.

Then use the fried oil, add tempeh to stir-fry the fragrance, and then add shredded chili peppers and stir-fry evenly. After the ingredients in the pot are stir-fried, add salt and chicken essence to taste. In this way, the fragrant fried goose meat with black beans and double peppers can be eaten out of the pot.

Preparation of ingredients.

Half a goose (2000g) 1 green pepper and 1 red pepper Green onion, ginger, garlic Appropriate amount 10 grams of rock sugar A pinch of salt.

Sichuan pepper, cinnamon, fennel A little cooking wine 15 ml dark soy sauce 30 ml Light soy sauce 15 ml Oyster sauce 15 ml.

Cooking process. 1.Rinse the goose, green pepper and red pepper first, cut the goose into cubes, and cut the green pepper and red pepper into cubesCut the green onion into white sections, cut the green onion leaves into minced green onions, slice the ginger, and beat the garlic 3

Heat the pot, pour in an appropriate amount of water and boil, blanch the goose pieces, skim off the foam and set aside 4Heat the pot, pour in a little cooking oil, put in the blanched goose pieces and stir-fry the oil 5Then add green onions, ginger, garlic, peppercorns, cinnamon and fennel and stir-fry until fragrant 6

Then add 15ml of cooking wine, 30ml of dark soy sauce, 5ml of light soy sauce, 15ml of oyster sauce, 10g of rock sugar, and a little salt, then pour in an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about 1 hour.

7.After the goose meat is boiled until soft, add the green pepper cubes and red pepper cubes, and reduce the juice over high heatFinally, sprinkle with chopped green onions and serve on a plate.

Braised goose nuggets.

Ingredients: goose, salt, cooking wine, chicken essence, soy sauce, sugar, pepper, pepper, and pepper Method: 1. Heat the oil, stir-fry the green onions, ginger and garlic until fragrant, add the peppercorns, spices, and a few red peppers to stir-fry until fragrant.

2。Pour in the goose pieces and stir-fry, you can blanch the goose pieces in advance and then remove them before stir-frying.

3。Add soy sauce and stir-fry, add rock sugar and stir-fry until the goose pieces are colored.

4。Add water, cover the goose pieces, transfer to a casserole or pressure cooker to simmer, or directly in an iron pot. Add seasoning before cooking.

Braised goose ingredients:

Light goose 600 grams.

Seasoning: soy sauce, cooking wine, sugar, refined salt, monosodium glutamate, sesame oil, green onion, ginger, orange peel, star anise.

Method: (1) Disembowel the light goose to remove the internal organs, wash it, cut it into small squares with a knife, boil the water in the wok, and blanch the goose pieces in the pot —...Next, skim off the foam, remove and wash.

2) After the oil is heated in the wok, first put the green onion, ginger, orange peel and star anise to stir out the fragrance, then stir-fry the goose pieces several times, put in cooking wine, soy sauce, sugar, monosodium glutamate, refined salt, simmer thoroughly on low heat, and then drain the water on high heat, pour sesame oil, and put it on the plate.

Characteristics: maroon color, salty and slightly sweet.

Ingredients: 500g pork belly, 500g goose meat.

Excipients: 30 grams of rock sugar, 1 cinnamon, 1 star anise, 20 ml of light soy sauce, 5 ml of dark soy sauce, 1 handful of green onions, appropriate amount of ginger, 15 ml of oil, 10 ml of cooking wine.

Preparation of braised goose meat:

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. Prepare the pork belly for later use in the same step. Laugh mill.

3. Put a spoonful of oil in the pot and heat it, the red dots in the pot 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, which is 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 heat.

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

8. Turn off the heat when the juice is almost complete.

9. Finished products. <>