The goose stewed at home is not rotten and fishy, how to make it soft and rotten and not fishy?

1. If you want to stew the goose if you want it to be soft and not fishy, after putting the goose in the pot, you must stir-fry it with fat. 2. Don't use cold water when stewing, but use boiling water, which will be rotten and tastier.

1. Put water in a pot and blanch the cut goose with boiling water.

2. Put a little oil in the pot, put rock sugar, fry over low heat, and have a little color, so it doesn't have to be as heavy as the stew.

3. After the sugar color is fried, put in the goose meat and stir-fry over high heat, stir-fry a few times, pour in the ingredients prepared before, stir-fry vigorously, and then pour in a little white wine, the liquor is to remove the fishy smell, and then pour in a little soy sauce and continue to stir-fry, so that about 10 minutes later, pour in beer.

4. After pouring beer, the height of pouring water should be no more than goose meat, 5. Cover and start to stew, turn to medium and low heat and simmer slowly for about 90 minutes, you can't be in a hurry, the goose meat will be not chewy if the time is too short, and when it is almost cooked, put in the appropriate salt. It's ready to cook.

Cut the goose into pieces, blanch and set aside, heat the oil, green onions, ginger, garlic, Sichuan pepper, dried chili peppers, bay leaves, cinnamon, angelica, etc., add oyster sauce cooking wine, light soy sauce, soybean sauce, add water to the goose, add salt, monosodium glutamate, chicken essence, pepper to taste, simmer for 40 minutes, stew until soft and rotten, and then eat.

When stewing goose, I want to have no fishy smell and delicious, add 1 rice wine or cooking wine to it when stewing.

The goose stewed in the iron pot is delicious and not fishy with a little beer. Authentic on the palate.

One: The goose chops the clot to clean the blood clots.

Two: boil the water goose pieces in a cold water pot to bathe it (add ginger slices, hawthorn slices, cooking wine in turn) Three: Warm water to clean again, boil water into the cleaned goose pieces, add ginger shreds (a large amount), green onions, garlic, white pepper, tangerine peel (a small amount), simmer for 30 minutes, then add salt, monosodium glutamate, chicken essence, four: add coriander and green onion to the pot before eating meat and drink soup ......Hmmm......Fresh ......Delicious!

Ginger and rice wine can be fishy.

Ingredients: 1 goose, 4 teaspoons light soy sauce, 3 star anise, 1 cinnamon, 3 grass coars, 5 bay leaves, 1 grass fruit, 30 grams of sugar, 30 grams of rice wine.

1. Wash the goose meat and chop it into large pieces for later use.

2. Put the goose pieces in a pot under cold water, put in the green onions, ginger slices, and white wine to boil over high heat, skim off the foam, and then take them out and wash them for later use.

3. Wash and tie the green onion, wash and slice the ginger, and then prepare star anise, grass fruit, nutmeg, cinnamon and other spices, 4. Put 2 teaspoons of cooking oil in the pot, and then add about 25 grams of sugar to fry the sugar color.

5. After the sugar is fried, add the blanched goose meat, stir-fry until it is colored, and then add spices such as bay leaves and star anise.

6. Move the fried goose meat to the pressure cooker, add hot water to the same level as the goose meat, and then add dark soy sauce, light soy sauce, salt, and Huadiao wine.

7. Put the pressure cooker on the fire, boil for 2 minutes without lidding, then cover the pot and simmer for 25 minutes.

8. Done.

There are many methods and references on the Internet, so it is recommended to find the following methods on the Miracle Health Network.

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Homemade stewed goose.

Difficulty: Pier Cutting (Beginner).

Ingredients: Ingredients. A big goose.

Two bottles of beer. Method steps.

1.The slaughtered goose has to be feathered and has too much head hair, chopped off and thrown awayPut water in a pot Blanch the chopped goose in boiling water.

3.Put a little oil in the pot, put rock sugar, and fry the color over low heat, just have a little color, and it doesn't have to be as heavy as the stew.

4.This is a prepared seasoning.

5.After the sugar is fried, put in the goose meat and stir-fry over high heat, stir-fry a few times, pour in the ingredients prepared before, stir-fry vigorously, and then pour in a little white wine, the white wine is to remove the fishy smell, and then pour in a little soy sauce and continue to stir-fry, so that after about 10 minutes, pour in beer.

6.After pouring the beer, the water should be poured at a higher height than the goose meat, 7Cover the lid and start simmering After boiling on high heat, turn to medium-low heat and simmer slowly for about 90 minutes, don't be in a hurry If the time is too short, the goose meat will be not chewy, and when it is almost cooked, put in the appropriate salt.

8.Out of the pot, the dyeing is beautiful and the taste is good, haha.

end precautions.

Be sure to pluck the feathers off the goose.

Ingredients: 1 goose (about 2000 grams), ham, winter bamboo shoots (you can use fresh or bagged bamboo shoots), an appropriate amount of lion's mane mushroom, chicken leg mushroom, 20 grams of ginger, 100 grams of Chinese cabbage stem, appropriate amount of salt and rice wine.

Method: 1. First remove the goose hair and internal organs, soak it in boiling water for 2-3 minutes, boil the blood powder, rinse it with tap water, and cut it into pieces for later use.

2. Wash and cut the bamboo shoots, lion's mane mushrooms and chicken leg mushrooms into cubes and set aside. Slice the ginger. Wash the Chinese cabbage, remove the leaves and leave the stems, and cut into long sections.

3. Add water to the soup pot, add ginger pieces, bring to a boil, put the goose, ham and bamboo shoots into the pot, add rice wine after boiling over high heat, turn to low heat and simmer for one hour.

4. Put lion's mane mushrooms, chicken leg mushrooms and Chinese cabbage stalks into the soup pot, add salt, and cook for about 10 minutes.

What to serve as a side dish for stewed goose.

Every day we are reinventing the way we eat it, and the way we eat goose meat is constantly changing. In addition to stir-frying, the most common way to eat it is stew. But there are also many ways to stew, and the side dishes also change. What kind of side dishes can be used for goose stew?

In the above recipe for stewed goose, we used a variety of bamboo shoots and mushrooms, as well as Chinese cabbage. I recommend something else to everyone.

1. Potatoes can be added to the stewed goose meat, and the stewed soup will be more viscous, some powdery, and the taste is great.

2. Stewed goose meat can be added to sauerkraut and plum vegetables, such as dry pot plum cabbage and goose meat is a delicacy that makes people have endless aftertaste.

3. Stewed goose meat can be added to vermicelli, which is the way to eat in the Northeast. This will not only make the soup but also fill your stomach.

Goose meat can be fished with ginger, green onions, and cooking wine. You can also use a deodorized packet.

Goose stew: Ingredients: 300 grams of goose meat, 100 grams of green bamboo shoots;

Excipients: 2 red peppers, 1 green onion, 1 small piece of ginger, 50 grams of cooking oil, 3 tsp soy sauce, 3 tsp cooking wine, 1 tbsp bean paste, 1 tsp refined salt, tsp monosodium glutamate.

Method: (1) Wash the goose meat and cut it into pieces; Cut the green bamboo shoots into hob blocks; Slice green onion and ginger;

2) Heat the oil, stir-fry the bean paste, green onion slices and ginger slices in the pot, wait for the fragrance, put the goose meat into the stir-fry slightly, cook in the cooking wine, soy sauce, add refined salt and monosodium glutamate and continue to stir-fry;

3) When the meat is colored, add an appropriate amount of boiling water, after boiling, turn to low heat and burn slowly, and when the meat is cooked, put in the chili pepper and green bamboo shoots, and the green bamboo shoots can be cooked after cooking.

Stewed goose with sour radish can remove the fishy smell, and the method is as follows:

Ingredients: 1500 grams of old goose, 1 sour radish, 1 package of sour radish soup, 3 grams of refined salt, 30 ml of cooking wine, 5 grams of ginger, 2 grams of Sichuan pepper.

1. Fresh old goose, chop small pieces.

2. After cleaning the sundries, soak them in cooking wine for 1 hour, and change the water 2 or 3 times in the middle.

3. Blanch the soaked goose meat in a pot under cold water, add cooking wine, ginger slices and peppercorns for about 8 minutes.

4. Blanch the duck meat and rinse it under running water before draining.

5. Preparation of sour radish and soup packet.

6. Wash the sour radish and cut it into hob pieces, and cut the ginger into thick slices.

7. Put the blanched goose meat, ginger, sour radish and soup package into the stew pot.

8. Add enough hot water to cover the ingredients.

9. Put it in an electric saucepan and select the soup program for 2 hours.

10. Add refined salt to taste after the soup is stewed.

Ten. 1. Stir well and serve in a bowl.

Ingredients: 1 goose.

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

How to stew a goose:

1. Cut the goose into large pieces and wash it.

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 onions, 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 removing the 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 part 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 stewed goose is ready.

Ingredients: half a goose, 1 sauerkraut.

Excipients: appropriate amount of salad oil, appropriate amount of green onion, appropriate amount of ginger slices, appropriate amount of dried chili, 1 star anise, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of thirteen spices.

1. Chop the goose into pieces and wash it.

2. Blanch the foam in the hot water.

3. Remove and set aside.

4. Heat the oil pan, add the green onion, ginger slices, dried red pepper and star anise and stir-fry until fragrant.

5. Stir-fry the goose meat and add soy sauce.

6. Put the water and add thirteen spices.

7. Shred the sauerkraut and soak it in water.

8. After an hour, put sauerkraut and add salt.

9. Simmer.

10. Finished product of sauerkraut stewed goose. Delicious but not fishy.

8 pounds of goose, the chef teaches you the best way to stew goose in an iron pot, not fishy, drooling.

1. Don't blanch the gooseMany friends stew goose, often blanch the goose like a chicken nugget, in fact, this is wrong, fresh goose does not need to blanch, otherwise the fragrance and nutrients of the goose will volatilize with boiling water, the correct way is to chop the goose into pieces, put it in clean water and wash it more than three times, wash the blood water, and then fry it directly in the pot for three minutes, so that the goose meat will shrink sharply, retain the moisture inside, and it is not easy to eat firewood.

2. The seasoning of the goose is also very slow, and the reed is importantWe all know that a big goose like a disturbing auspicious belt has to weigh six or seven pounds, so the meat is relatively firm, and it is easy to eat firewood, so when we season, we must put salt halfway, remember not to put salt on the goose just out of the pot to taste, so that it will stew more and more wood, and the goose is not as good as the taste, this point, we must remember well.

3. Be sure to simmer over low heatUnlike chicken and duck meat, the goose should always be simmered on low heat, and if the heat is turned on, the goose meat will definitely be firewood, which friends with cooking experience know. Therefore, the stewed goose meat must not be in a hurry, simmer over low heat or use a pressure cooker to stew. Next, I will share with you the steps of stewing goose in the right iron pot of the banquet wheel.