How to stew a goose deliciously, stew a goose, how to make it the best?

It is best to stew the goose in an iron pot, you can buy the base material for stewing the goose in the iron pot, first put the goose meat in salt and cooking wine to marinate for about half an hour, and then fry the goose meat in the iron pot until it turns white, and then put in the water, and simmer for 1 hour to enjoy the deliciousness.

Prepare a fresh goose and put it in cooking wine, marinate ginger slices for preparation, then put it in a pot, pour in water, add grass fruit, star anise, ginger slices, bay leaves and simmer for two hours, then add potatoes and simmer for ten minutes.

After chopping the fresh goose, blanch the water, then put the seasoning and fry until fragrant, then put in the goose pieces, boil over high heat, put some dried bamboo shoots in it, and simmer for one hour over low heat. It's delicious.

The goose is a vegetarian animal, the shredded meat is fresh and tender, the nutritional value is high, the traditional iron pot The goose is a selection of farmhouse geese without pollution as raw materials, cooked in a traditional cast iron pot, the skin color is golden, the taste is pure, the meat is rotten and boneless, the texture is delicate, fragrant but not greasy, and the aftertaste is endless.

The steps of stewing goose in an iron pot:

1. Chop the goose meat into small pieces, put water in the pot, pour the goose meat over high heat and bring to a boil.

2. Throw the blanched goose meat with water, drain and set aside.

3. Cut the green onion into sections, slice the ginger, and mince the garlic.

4. Take a cast iron pot, heat it and pour in an appropriate amount of soybean oil.

5. Add green onion and ginger and stir-fry until fragrant.

6. Pour in the goose meat and stir-fry evenly.

7. Add an appropriate amount of cooking wine, soy sauce, peppercorns, refined salt, sugar to taste, add water, subject to the goose meat.

8. Bring the fire to a boil.

9. Cover the pot and simmer over low heat for 1 hour, turning a few times in the middle to avoid sticking to the pot.

10. Reduce the juice over high heat, pour in minced garlic, and add an appropriate amount of monosodium glutamate to taste.

11. The skin color is golden and the taste is pure Iron Pot stewed goose is ready.

Goose meat is a full-valent protein, that is, a protein that contains all essential amino acids, which has the highest nutritional value and can supplement all the amino acids that people need.

The fat content of goose meat accounts for about 20%, and compared with other meats, the proportion of unsaturated fatty acids in goose meat is higher, especially the linolenic acid content is higher than that of other meats, which is beneficial to human health.

Goose meat can be eaten to replenish deficiency and invigorate qi, warm the stomach, thirst, fatigue, shortness of breath, and loss of appetite, which can supplement nutrition.

Goose meat can prevent coughs, **colds, relieve acute and chronic bronchitis, chronic nephritis, edema in the elderly, and is suitable for winter tonic.

The high-quality protein and unsaturated fatty acids contained in goose meat, in addition to supplementing nutrition, can also help the human body enhance immunity, improve the cardiovascular system, and promote the decomposition of blood clots.

Goose meat is flat and sweet; Return to the spleen and lung meridians. It has the functions of invigorating qi and replenishing deficiency, quenching thirst in the stomach, relieving cough and phlegm, and detoxifying lead. It is especially suitable for winter tonic consumption.

The goose looks like a large duck, in fact, the value of the goose is far above the duck, first of all, the life span of the goose is far more than that of chickens and ducks, the nutritional value of goose eggs is also very high, and even goose eggs have a considerable role in the treatment of heart disease, but the goose meat is harder than the usual chicken and duck meat, and it is difficult to achieve a delicious effect.

How to make stewed goose in an iron pot: 1Take a rural free-range stupid goose (about 3250 grams) to slaughter, remove the feathers and make it clean, and chop it into 5 cm square pieces; 100 grams of potatoes peeled and cut into cubes with a knife; 500 grams of Chinese cabbage (cabbage plays a role in absorbing oil) cut into wide strips.

Put 100 grams of soybean oil and cooked lard in a large iron pot (the oil should be slightly more, because the fat content of goose meat is relatively small), and when it is hot, put in the goose pieces and cook 20 grams of high liquor.

Stir-fry over medium heat until the skin is dry and fragrant, then add 5 grams of cinnamon, tangerine peel and Sichuan pepper, 2 star anise, 10 grams of long red dried pepper, 50 grams of green onion and ginger, continue to fry the fragrance, add 10 grams of thirteen spices, 80 grams of golden sauce and golden lion soy sauce to taste.

Add the old soup to the goose pieces, adjust the salt to boil, change to low heat and simmer for 1 hour, then add potato pieces, put the cabbage strips, simmer for 15 minutes on medium heat, add 15 grams of monosodium glutamate to taste, and you can eat. Depending on the preference, you can also eat it with pasta such as corn tortillas, multigrain cakes, and flower rolls on the edge of the iron pot.

Ingredients preparation: a goose, two bottles of beer, green onion and ginger, garlic, spices, bay leaves, nutmeg, cinnamon, salt, liquor, rock sugar, soy sauce, water Cooking steps: 1After the slaughtered goose took off the feathers on it, I picked it for two hours, and I had too much head hair, chopped it off and threw it away.

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

Put a little oil in the pot, put rock sugar, and fry over low heat, so that it is good to have a little color, and it is not as heavy as the stew.

This is a prepared seasoning.

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 white wine 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.

After pouring the beer, pour the water at a higher height than the goose meat.

Cover the lid and start to stew, turn to medium-low heat and simmer slowly for about 90 minutes, you can't rush if the time is too short, the goose meat will not be chewy, and when it is almost cooked, put in the appropriate salt.

Ingredients: 1 goose and 1 green onion.

5-6 slices of ginger 1 cane of beer.

50ml dark soy sauce and 20ml light soy sauce

Appropriate amount of sugar: 10 peppercorns.

3-4 large ingredients and 1 cinnamon.

Salt to taste the steps of stewed goose in beer.

1.Wash the goose and cut it into cubes, cut the green onion into sections, and slice the ginger.

2.Heat the pot, add an appropriate amount of oil, add the green onion and ginger, and stir-fry the cinnamon with pepper and fragrant. Pour in the goose and stir-fry until it changes color and is slightly charred.

3.Add sugar and soy sauce and stir-fry to color, pour in beer, and add boiling water to cover the goose meat. Simmer over low heat for 1-2 hours until the meat is rotten.

4.Add salt to taste and thicken the soup.

You can put the goose in a pot and fry it in oil for a while, and then stew it in heaven, so that the taste will be very delicious.

Ingredients: goose, potatoes, oil, dark soy sauce, cooking wine, salt, green onions, ginger, star anise, cinnamon, dried red pepper, Sichuan pepper powder, light soy sauce. Chop the goose into pieces and blanch it in a pot under cold water to remove the blood foam.

Remove, wash, drain. Cut the potatoes into cubes and set aside. Heat oil in a pan and stir-fry the goose pieces for a while.

Add the ingredients and continue to stir-fry for a while. Pour in light soy sauce, peppercorn powder and dark soy sauce. Add water over the goose pieces and add cooking wine.

Materials:650 grams of goose, 170 grams of potatoes, 25 grams of oil, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 3 grams of salt, 15 grams of green onions, 10 grams of ginger, a little star anise, a little cinnamon, a little dried red pepper, a little pepper powder, 1 tablespoon of light soy sauce.

1. Chop the goose into pieces and blanch it in a pot under cold water to remove the blood foam.

2. Remove and wash and drain.

3. Cut the potatoes into cubes and set aside.

4. Heat oil in a pot, add the goose pieces and stir-fry for a while.

5. Add the ingredients and continue to stir-fry for a while.

6. Pour in light soy sauce, Sichuan pepper powder and dark soy sauce.

7. Add water to cover the goose pieces, add cooking wine, bring to a boil over medium heat and simmer for about an hour until the goose meat is medium-cooked.

8. Add the potato wedges and salt and continue to simmer for about 10 minutes until the potatoes are cooked through.

9. Collect the thick soup and serve.