How to make goose meat delicious The chef teaches you the best way to make it

We make geese in the countryside of Northeast China is stewed in an iron pot, and after living in the city over the years, I go to a restaurant to stew in a cauldron, and it seems that I am a little sorry for the goose to be made in other ways. Because I grew up in the countryside, very familiar with chickens, ducks and geese, the cost of raising geese is high, very edible, I describe 5 geese eat more than a pig, not an exaggeration, so now urban children watching TV will not understand why the countryside wants to put geese, is because at home can not afford to go out to reduce the cost, so when you eat goose meat do not feel expensive, can buy their own rural goose to spend more money is also worth it, the people in the village are very simple and can not be too high a price. Now the meat in the city is fed out, the goose is rarely artificially bred, the meat quality is much better than other meat, and the iron pot in the countryside will be good to maintain the freshness of the goose meat, so the practice of "stewed goose in the iron pot" is reasonable.

I'm talking about the method, a big goose in the countryside, grab the goose's legs and tie it with a rope and hang it on a stick, pluck the feathers around the neck and go down to bleed, you must be quick and ruthless, or you will run away. Blanch it with boiling water and pluck it out while the hairs are hot, and cut it into pieces for later use. Prepare vermicelli blisters, potatoes, real mushrooms, no real mushrooms can buy yellow mushrooms.

Soak the goose meat in water to remove the blood water, burn the soybean oil on the firewood in the big pot and stir-fry the green onions, ginger and garlic, pour the goose meat and fry until fragrant, put more thirteen spiced soy sauce, more white wine and a little vinegar and fry for a while, add water and put salt, monosodium glutamate, two peppers, a few large ingredients, half a green onion, and a few ginger slices. Stew for a while, put potatoes and mushrooms, and after a while, feel that they are cooked, and finally put the soaked vermicelli is as simple as that.

Homemade goose meat. <>

Material. 300g goose meat, 100g green shoots, 2 red peppers, 1 green onion, 1 small piece of ginger, 50g 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 cubes; 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 and soy sauce, add the 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 peppers and green shoots, and the green shoots can be cooked after they are cooked.

Note. Salty and delicious, the goose meat is fragrant. The meat of the goose is coarse, so it should be stewed for a while when cooked until the goose meat is completely crispy and has a better taste.

Sauerkraut goose broth.

Brief introduction. The ancient sauerkraut goose soup can also be added after the winter powder is blanched, and it becomes the winter powder of sauerkraut and goose meat!

Material. 'Cut the goose into 1 kg'',''Sauerkraut to taste'',''Ginger shreds to taste'',''5 grams of ginger slices'',''1 litre chicken broth'',''White pepper to taste'',''Rice wine to taste''Method.

Cut the goose into pieces and thaw it, wash and slice the sauerkraut for later use. Sliced ginger and chicken stock are brought to a boil. After the stock boils, cut the goose into cubes with the sauerkraut. After the bottom is boiled, season with white pepper and rice wine.

In the case of goose meat, not only is the soup nutritious, but the meat is also very delicious. Therefore, you can choose to use goose meat to make soup, its nutritional value is extremely high, and it is also good for the body, so many people choose to use goose meat to make soup. First of all, the goose meat needs to be processed and cut into cubes.

Soak the goose meat in cold water in advance, you can soak it for a longer time. Then boil the goose meat in hot water, and after cooking, you can take it out. Prepare the potatoes, peel them, and cut them into cubes.

Prepare plenty of water and soak it in peppercorns. In this way, it can help the soup to absorb the flavor. Then prepare more chili peppers for the final flavoring, and then remove the head and tail of the chili peppers, so that you can get the flavor very well.

You can also put in some greens, prepare your favorite greens, clean them, and keep them for later use. Add butter or cooking oil to the pan. After the butter is cooked, add the goose meat and fry it.

Well, after frying, you can add salt, sugar, and prepared soup to make it more flavorful. You can put some prepared condiments, or choose some better condiments to boil. First of all, it is boiled over high heat, and finally, it is turned to low heat and boiled for an hour, which makes it taste more delicious and can make it more nutritious.

After simmering, add the potatoes and simmer. How to do it later, put in the greens, and finally add monosodium glutamate to taste, and finally, the stewed goose meat is ready.

The sauce goose meat is weighed in small pieces, plus green onions, plus ginger, garlic, peppercorns, stir-fried in oil, and then evergreen water, and even the goose meat and goose meat soup stewed in this way is fragrant and beautiful, very delicious.

Goose breast porridge that nourishes the stomach and nourishes qi.

Ingredients: white porridge, goose breast, dried lily.

Method: 1. Shred the goose breast, mix well with a small amount of cooking wine, white pepper, sugar and salt to taste;

2. Put the soaked lily and the boiled white porridge (commonly known as the porridge base) into a clay pot, boil until boiling, turn to a simmer and cook for another 40 minutes; Add the goose meat, bring to a boil, and simmer for 10 minutes.

3. Add thin shredded ginger, chopped green onion and white pepper to taste, a very delicious health porridge.

Pot goose material:

Ingredients: fresh goose meat, five-spice rice noodles.

Seasoning: lard, cooking wine, salt, monosodium glutamate, ginger, green onion, clear soup.

Method: 1. Wash the goose meat and cut it into pieces 4 cm long and 2 cm wide. Smash half of the green onion and ginger, cut the other half of the ginger into rice, and mince the green onion.

2 Put the lard in the pot and cook until it is 70% hot, add the goose pieces, add salt, cook in the cooking wine, fry until the skin belt is yellow, put it in a bowl, put the green onion and ginger that have been beaten, and steam it for about 15 minutes.

3. Put oil in the pot and heat it for 60 percent, put the steamed goose meat, then put in ginger rice, minced green onions, monosodium glutamate and clear soup, sprinkle spiced rice flour while stir-frying, fry over medium heat until the soup in the pot is dry, and put it on a plate.

Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. Goose meat has a lower fat content, only a little higher than chicken and much lower than other meats. Goose meat is not only low in fat, but also of good quality, with high content of unsaturated fatty acids, especially linolenic acid, which is more than other meats, which is beneficial to human health.

The melting point of goose fat is also very low, the texture is soft, and it is easy to be digested and absorbed by the human body.

1. Braised goose meat: It is the most common method of home consumption. It is made by:

First, the goose meat is cleaned, cut into small pieces, soaked in water to remove the blood, and then used cold water in a pot to wash it, 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. Stewed goose soup: It 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 bean sauce and double peppers: Choose a piece of goose meat, wash it and cut it into small slices, prepare the chili 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.

The home cooking of goose meat is as follows:

Ingredients Tools: pork belly, goose meat, rock sugar, cinnamon, star anise, light soy sauce, dark soy sauce, green onion segments, ginger, oil, cooking wine, water, knife, pot, spoon, bowl.

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, and prepare the pork belly for later use.

2. Put a spoonful of oil in the pot and heat it, the red dots in the pot will turn into a red circle, stir-fry the green onion and ginger slices, and stir-fry the goose meat and the pork belly.

3. Put in 10ml of cooking wine, remove the fishy smell, add an appropriate amount of hot water, and the meat is about the same as the good, put rock sugar to melt the rock sugar.

4. Add cinnamon, pour in about 20ml of light soy sauce and about 5ml of dark soy sauce, mix well, cover the pot and simmer over medium-low heat.

5. Cook for about 1 hour, reduce the juice on high heat, stir-fry constantly, sprinkle with chopped green onions, and turn off the heat after the juice is almost over.

The delicious goose meat recipe is braised goose meat, as follows:

Ingredients: 500 grams of pork belly, 500 grams of goose meat, 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.

Here's how:

1. Cut the goose meat into small pieces.

2. Prepare a pot of cold water and goose meat to boil together to skim off the foam and set aside, and prepare the pork belly for later use in the same steps.

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. Add the goose and pork belly to the stir-fry.

5. Add 10ml of cooking wine to remove the fishy smell.

6. Add an appropriate amount of hot water, which is about the same level as the meat, put rock sugar to melt the rock sugar, add a cinnamon star anise, pour in about 20ml of light soy sauce and about 5ml of dark soy sauce and mix well, cover the pot and simmer over medium and low heat, and cook for about 1 hour.

7. Reduce the juice on high heat, stir-fry constantly, sprinkle with chopped green onions, and turn off the heat after the juice is almost complete.

How to buy goose meat.

Choose goose meat that is fresh red in color and does not ooze too much blood, and if the meat is already dark red, it is not too fresh. It is best to choose the meat of the white goose, which is thick under the wings, has a lot of meat on the tail and is soft, and the skin is shiny.

Ingredients: 1 4 geese, half a green pepper.

Excipients: 30 ml of corn oil, 1-2 spoons of salt, 10 grams of braised sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence, 3 slices of ginger, 2-3 garlic granules, appropriate amount of green onions, 1 section of cinnamon, 1 star anise, 2-3 dried chili peppers, 20 grams of cooking wine, appropriate amount of water.

Steps: 1. Clean the goose meat, put it in a pot, add an appropriate amount of water to the goose meat, turn on high heat, and blanch. Bring to a boil and remove and rinse with cold water.

2. Drain the water. Prepare the ingredients. Green onions and the like need to be cleaned.

3. In a non-stick frying pan, pour in corn oil. Then open a fire. Add green onions, ginger, garlic, cinnamon, chili peppers, star anise. Stir-fry until fragrant. It needs to be stir-fried for a while.

4. After the fragrance comes out, put in the previously blanched goose meat. Start stir-frying together.

5. It needs to stir-fry for 3 5 minutes, then add cooking wine and stir-fry to remove the smell.

6. Add the braised sauce and continue to stir-fry to color.

7. Look, slightly colored goose meat.

8. Add water and slightly overshoot the goose meat. Cover the pot and start simmering. Bring the water to a boil and simmer over medium-low heat.

9. Simmer for 15-20 minutes, then add salt. Stir-fry well to taste.

10. At this time, the color is not very heavy, you need to add a little dark soy sauce, and the color will be brighter after stir-frying. Continue to simmer for 10 minutes.

11. Add chicken essence and stir-fry well to enhance freshness.

12. Finally, before coming out of the pot, add the green pepper pieces and stir-fry them together until the green pepper pieces are broken. You don't need to fry it for a long time.

13. Turn off the heat and put it on the plate!

<>1. Goose meat contains a large amount of fat layer Lu Chun, so before making goose meat, be sure to remove the grease layer on the goose meat, if there is too much oil, the goose meat will be very greasy and fishy will be very heavy, clean and blanch after removal, soak in cold water for half a time and take it out.

2. Pour oil into the pot, heat it, put the ginger slices, chopped green onions and garlic cloves into it and stir-fry, after the fragrance comes out, pour the goose meat into it and stir-fry quickly, when the goose meat becomes tighter, add light soy sauce and continue to stir-fry.

3. When the goose meat is fried tighter, add a few dried red peppers, add salt and star anise, and add water to boil over high heat.

4. When there is a small amount of soup left in the pot, slowly stew it over low heat until the goose meat is stewed, and sprinkle the coriander out of the pot.