How to make a good taste of home cooked stewed goose

Stewed goose in an iron pot, it snowed today, stewed goose, stuffed in an iron pot for 1 and a half hours, fragrant, I saw hungry, goose, goose practice, iron pot stewed goose practice, home cooking, goose meat is fragrant and tender,

The usual practice of stewing goose in an iron pot:

First of all, prepare the goose that has been raised at home, 1Bring the goose to a boil over high heat under cold water and skim off the blood.

2.Stir-fry ginger, green onion and garlic in hot oil in a pot until fragrant, and stir-fry the goose.

3.Add an appropriate amount of cooking wine, soy sauce, peppercorns, salt, sugar to taste, then add water to cover the goose, and bring to a boil.

4.Cover the pot and simmer for 1 hour, turning several times in between.

5.Reduce the juice over high heat. Add an appropriate amount of monosodium glutamate and chicken essence to taste.

6.The skin is golden and the goose stewed in the iron pot with a pure taste is ready.

Material. 1 goose, 2 potatoes, appropriate amount of Chinese cabbage, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of mish, appropriate amount of star anise, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of Sichuan pepper powder.

Practice. Treat the goose thoroughly and stew into pieces.

Chop the green onions, ginger and garlic.

Peel the potatoes, wash them and cut them into cubes.

Wash the cabbage and tear it into pieces.

Heat the pan with cold oil, add green onions, ginger and garlic and stir until fragrant.

Add the goose pieces and stir-fry.

Saute until browned. Add the potatoes and cabbage.

Add the light soy sauce and white sugar and peppercorn powder star anise, add boiling water to cover the ingredients, stir-fry the seasoning evenly, and cover the pot.

When the heat is boiling, reduce the heat to low and simmer until the goose meat is cooked through, then add the coriander and chopped shallots.

Serve as well. ps :

You can also add eggplant, tofu, vermicelli, etc., which are particularly delicious.

How to make a good taste of home-cooked stewed gooseHome-cooked stewed goose, stewed sauerkraut is more delicious, by, goose is more delicious, by, big brother take care of the big brother, take a look at the water and dry the water, put less oil in the pot, ginger ingredients, Sichuan pepper brother will stir-fry in the inside, stir-fry the fragrance and add cooking wine, light soy sauce refined salt, heaven is more delicious by relying on dry dry out of the pot, fresh and delicious.

Goose, long beans or other vegetable vermicelli, etc

Seasoning: beer, 20 grams of ginger, 20 grams of garlic, 10 dried red peppers, a handful of fresh peppers. Star anise, dark soy sauce, a little light soy sauce, salt to taste.

Method 1: Wash the goose, chop it into small pieces with a knife and drain the water, and wash the long beans into sections for later use;

2. Preheat the pot over low heat, put the goose skin part facing down, and close the lid;

After a few minutes or so, when the goose fat is in a liquid form, 4. Put the ginger, garlic, dried red pepper, star anise, and fresh pepper into the stir-fry until fragrant, then add beer and dark soy sauce, and close the lid;

5. When the juice is about halfway through, put in the beans, 6. Sprinkle with an appropriate amount of salt, continue to cover the pot, and when the beans are soft and cooked, pour a little light soy sauce on them.

1 whole goose, 3 cans of beer, ginger, green onions, some garlic, 1 spoonful of salt, 1/2 spoon of sugar, a small amount of pepper.

1. Cut the whole goose into small pieces, rinse and drain. Place in a pot.

2. Add ginger, shallots, garlic and all seasonings. 3. Pour in 3 cans of beer and soak the goose pieces.

4. Put the pot on the fire and bring to a boil. 5. Reduce the heat and cook for 15 to 20 minutes.

Dipping sauce: Put a small spoon of salt in a small bowl, then use a spoon to scoop the goose fat in the goose soup, the main ingredients: three yellow goose (1, about 500 grams), beer (1 bottle, 600ml), sand ginger (1 small piece), onion (1 2), coriander (3 sprigs).

Seasoning: oil (2 tablespoons), soy sauce (2 tablespoons), salt (1 tablespoon).

Cooking process. 1. Wash the three yellow goose, chop it into cubes, add 2 tablespoons of soy sauce and 1 3 tablespoons of salt, grasp well, and marinate for 20 minutes.

2. Wash and cut the onion, peel and mince the ginger, remove the roots of the coriander, wash and drain.

3. Boil 2 tablespoons of oil, stir-fry the ginger and shredded onion, pour in the goose pieces and stir-fry until the meat changes color.

4. Pour in 1 bottle of beer and stir well, add 1 5 tablespoons of salt to taste.

5. Cover and bring to a boil over high heat, change to low heat and simmer for 15 minutes.

6. Add coriander, cook until the leaves are soft, then turn off the heat and serve!

Iron pot goose is the specialty dish we eat in the farmhouse, because it is stewed in an iron pot, and the stew is very delicious. Normally, when we stew goose meat at home, we must pay attention to the goose meat to remove the fish, the goose meat is not good, the cooking time should be longer, the most important thing is to remove the fishy, I usually like to take potatoes and goose meat to stew together.

Potato stewed goose meat a goose meat is sold very cheaply in our place, last year a goose bought less than 50 yuan, because when I went to the farmhouse, I ate the iron pot goose was very delicious, so I have been thinking about this dish since I came back. The goose meat bought at the market and soaked in water first, in order to remove the blood from the goose meat, and cast it several times. Then put water in the pot to boil, put the goose meat in it, and be sure to add cooking wine, in order to remove the fish.

Skim off the foam and tighten the goose meat a little before removing it. Heat oil in another pot, put on the cinnamon pot with peppercorns, put the goose meat in, stir-fry, put ginger, green onions, garlic, put light soy sauce, dark soy sauce, some sugar, fry for a while, fry the fragrance, and then put it in the electric pressure cooker. Otherwise, this goose meat is too undercooked, and when will it have to wait?

Cut the potatoes into pieces and stew them in the goose meat, and then when they're ready, you can taste them, and they taste really good.

Welcome to our Northeast to eat stewed goose, stewed vegetables are to pay attention to the heat, the heat is slowly stewed, the meat has the taste of vegetables, the dishes have the taste of meat, very delicious. Come along? I started it.

Iron pot stewed goose, we all know that it is a product from the Northeast, and almost every city can see such a restaurant. The potatoes in the stewed goose pot are tumbling, and the cakes covered with the pot rings are burnt and crispy, and I drool when I think about it.

In the cold winter, the family sits around the stove table, eating this is the most feeling, the snow is fluttering outside, the house is hot, and in a large iron pot of fish or meat, the soup is sizzling and the aroma is diffuse. The form of iron pot stew is also vividly interpreted by the Northeast people, and everyone knows it.

Potatoes are generally put in the stewed goose, one is cheap, the other is a large amount, and the other northerners also love potatoes and have an instinctive good impression of potatoes. The price of a pot of stewed goose is about 158 yuan a pot, about 5 catties of goose, plus some side dishes.

Today's stewed goose, I didn't put potatoes, potatoes belong to the starch content of high ingredients, will be a bit messy soup, I put in the soaked dried mushrooms, Sichuan bamboo shoots (dried products), made a spicy iron pot stewed goose.

Ingredients: 6 catties of goose, 20 small dried shiitake mushrooms, 4 dried bamboo shoots, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 2 coriander.

Seasonings needed: 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 2 grams of pepper, 10 grams of cooking wine, 5 grams of white wine, 10 grams of soy sauce, 10 grams of dark soy sauce, 2 grams of sugar, 25 grams of stewed goose hot sauce, 5 grams of stewed goose spice powder, 15 grams of dried chili pepper, 5 grams of Dahongpao pepper, 5 pieces of spice, 2 grams of cinnamon, and four bay leaves.

Cut the green onions into sections, peel and cut the ginger into slices, peel and wash the garlic cloves. Wash the parsley and cut into sections. Wash the small dried shiitake mushrooms in water, soak them in cold water for two hours in advance, soak them in dried water for six hours, and then boil them in a pot for about an hour, peel off the skin, remove the old roots, and cut them into sections of about four centimeters.

Cover the goose pot with a lid and simmer for about 30 minutes, then stick to the dough. Roll the dough into long slices and put it on top of the goose meat, so that it is soft and glutinous. If you want to eat the crispy dough, stick it on the edge of the pan, press it, and stick it.

Ingredients: A goose.

Star anise. Soy sauce (I use regular soy sauce, dark soy sauce and light soy sauce can also be used).

Peanut oil, table salt.

Potatoes, shallots and ginger, slightly more.

The above ingredients are added according to personal taste.

The practice of stewing goose in an iron pot.

Pour peanut oil into a hot pot, add star anise bay leaves, stir-fry, pour in the water-boiled goose and stir-fry, fry for about ten minutes, put green onion and ginger and pour in soy sauce to continue stir-frying for 2-3 minutes, add water and simmer, after boiling on high heat, it can be changed to a simmer (note: more water, at least less than 2 cm of the goose, because the goose is difficult to stew, if you need to add water in the middle, you must add boiling water).

When it feels like it's about the same, grab a piece of goose meat and try it to see if it suits your teeth, and finally add salt and pour in the potato wedges until the potatoes are cooked through!

If there is too much soup, open the lid of the pot and collect the juice over high heat, I like the soup with less and the taste stronger!

First of all, blanch the water, then heat the wok, put in the oil to heat it, put in the goose pieces, fry the goose fat, put in the green onion, ginger, pepper, spices, bay leaves, cinnamon and stir-fry, put in the spicy sauce and spice powder of the stewed goose and fry until fragrant, then put in the dry chili pepper section and fry until it changes color, cook in the cooking wine, stir-fry evenly, pour in soy sauce, dark soy sauce and stir-fry to color, add water and stew for about 40 minutes.

How to stew potatoes with goose After the goose is washed, cut into cubes of about 5-6 cm, peel and wash the potatoes and cut into large pieces; Cut the green onions and dried chili peppers into pieces and set aside.

Put soybean oil in the wok, add dried chili peppers and green onions after the oil boils, stir-fry the goose meat pieces, stir-fry over medium heat, add soy sauce, continue to stir-fry, and then add an appropriate amount of water (when adding water, the water can cover the goose meat) After the soup boils, add salt and turn, add potato pieces, and slowly burn the goose meat over low heat until the soup in the pot is half dry (the amount of soup is about half a bowl of water).

Remove from heat and serve.

1.Cut the goose meat into pieces, soak in cold water for 5 hours, then put it in a pot of boiling water and blanch it thoroughly;

2.Peel the potatoes and cut them into hob pieces;

3.Put the peppercorns in a bowl and soak them in water to make pepper water for later use;

4.Remove the stems of the peppers and cut the seeds into oblique pieces;

5.Wash the rape heart;

6.Put the lard in the pot, cook until eight ripe, add the goose meat pieces and stir-fry until light yellow, add the broth (800 grams), add soy sauce, refined salt, sugar, pepper water, green onions, ginger slices, and bring to a boil;

7.Simmer over low heat for 1 hour, add potato cubes and stew until soft, add rape heart, sharp chili cubes, monosodium glutamate, and simmer for a while.

Before stewing the goose, we can first boil the goose in hot water with cooking wine, and then we can add some ginger to remove the fishy while stewing.

When cooking, add ginger slices and garlic to it, and add a little cooking wine, so that the goose is not fishy

Goose stewed sauerkraut.

Ingredients: 400 grams of goose meat, 100 grams of sauerkraut, 25 grams of coriander, garlic, refined salt, chicken essence, chili, pepper, seasoning, broth, peanut oil, soy sauce.

Method 1: Slice the garlic, wash the sauerkraut and cut into shreds, and wash and cut the coriander.

2. Wash the goose meat and cut it into pieces, blanch it in boiling water, and remove it.

3. Heat the oil in a pan, pour in the goose pieces, add chili pepper, Sichuan pepper, seasoning, refined salt, chicken essence and soy sauce and stir-fry until the goose meat is cooked through.

4. Start another oil pot, add garlic slices to stir out the fragrance after the oil is hot, pour in the goose meat, add a little refined salt, broth and stew for 10 minutes, sprinkle with coriander.

Goose turnips. 1000 grams of goose, oil, salt, green onion and ginger, cooking wine, soy sauce, Pixian bean paste, five-spice powder, sugar, chicken essence appropriate amount.

Method 1: Wash and cut the goose into pieces and blanch the water, and wash and cut the radish into pieces and blanch the water.

2. Stir-fry chives and ginger and Pixian bean paste in hot oil, stir-fry the goose meat, add cooking wine, soy sauce, five-spice powder and sugar.

3. Put water until it is flush with the goose meat and simmer for about 2 hours.

4. Put the radish and simmer for 5 minutes to collect the soup.

5. Add salt and chicken essence to taste.

The delicious way to stew the goose is as follows:

Ingredients: goose, light soy sauce, dark soy sauce, sugar, Huadiao wine, white wine, green onion, ginger and garlic, star anise, cinnamon, grass fruit, dried chili pepper, etc.

1. Cut the goose into large pieces and wash it, chop the goose pieces in a pot under cold water, put in the green onions, ginger slices, and white wine to boil over high heat and skim off the foam.

2. Blanch the goose meat that has been blanched in Jianzhou and wash off the dregs attached to the goose meat with warm water again.

3. Put 2 teaspoons of cooking oil in the fingers of the pot, add an appropriate amount of about 25 grams of sugar and fry the sugar. Stir-fry the sugar until dark brown-red, then quickly pour in the blanched goose.

4. After stir-frying until colored, add hot water to level with the goose meat, add bay leaves, star anise, dark soy sauce, light soy sauce, reed salt, and Huadiao wine.

5. After boiling, boil on high heat for five minutes and then cover the lid, change to the minimum heat and simmer for 40 minutes after five minutes, and finally turn on high heat to reduce the juice.

The home practice of the goose:

Ingredients: 1 goose.

Excipients: 4 teaspoons light soy sauce, 3 star anise, 1 cinnamon, 3 herbs, 5 bay leaves, 1 herb fruit, 30 grams of sugar, 30 grams of rice wine.

Steps: 1. Cut the goose into large pieces and wash it. Be sure to pluck the goose meat before putting it into the pot, the small fluff is more troublesome to deal with, so be sure to be a little patient.

2. Put the chopped goose pieces in a pot under cold water, add the green onions, ginger slices, and white wine to boil over high heat and skim off the foam.

3. The seasoning needed to stew the goose. (green onion, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.).

4. Blanch the goose meat and wash the dregs attached to the goose meat with warm water again.

5. Put 2 teaspoons of cooking oil in a pot and add about 25 grams of sugar to fry the sugar.

6. Fry the sugar until it becomes dark brown-red, and quickly pour in the blanched goose. (Stir-fried sugar color can not only color the ingredients, but also have the effect of removing the smell and smell).

7. Stir-fry until the goose meat is colored, add bay leaves, star anise and other seasonings. (At this time, you can stir-fry for a while on low heat to fry the water vapor in the goose meat, which can also take away some of the fishy smell).

8. Stir-fry the goose meat until it is colored and move it to the pressure cooker, add hot water to the same level as the goose meat, add dark soy sauce, light soy sauce and salt.

9. Add 50 grams of Huadiao wine.

10. After boiling, boil for three or two minutes and then cover the lid, change the pressure cooker to the lowest heat after steaming, and turn off the heat after 25 minutes.

<>12. The pressure cooker version of the stewed goose is ready.