How to make goose stew, how to make goose Steps to stew goose

Braised goose meat. Material:

Half a goose, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, a small piece of rock sugar, Sichuan pepper, star anise, bay leaves, cinnamon, cumin, 2 garlic sprouts.

Method: 1. Soak the goose in water for half a day in advance, and change the water at least twice halfway. Put the soaked goose meat into a pot with water, continue to cook for 10 minutes, remove and clean after cooking.

2. Pour oil into the pot, put in green onions, ginger, pepper, star anise, bay leaves, cinnamon, cumin, pour in the goose meat, stir-fry over low heat, first fry the sebum of the goose meat, and the goose meat will not be greasy to eat. If you can eat spicy, put a spoonful of red oil bean paste and a handful of dried red peppers, and it will be more enjoyable to eat!

3. Pour in 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce and a small piece of rock sugar and stir-fry until browned.

4. Add boiling water that has not covered the goose meat, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

5. After the goose meat is soft and rotten, add an appropriate amount of salt to taste according to the taste, clean the garlic sprouts and cut them into sections, pour them in, stir-fry evenly and remove them from the pot.

Tips] 1. Soak the goose meat in water in advance to remove the fishy smell, and blanch the water to further remove the fishy smell.

2. Just put a little oil, and then fry the fat on the goose skin, which is not greasy to eat.

3. Don't add cold water when stewing, be sure to add boiling water, so that the goose meat will not taste firewood.

Stew goose meat, the heat and time of stewing should be well grasped to make a delicious soup. When stewing goose meat, first put the goose meat into boiling water and blanch it for a few minutes, skim off the foam, and then you can't add water to stew the soup immediately, you have to stir-fry for a while before you can stew it with water, I believe that people who have eaten or made goose meat know that goose meat is more difficult to cook, and the stew time must be long enough, otherwise the goose meat will not be stewed.

Since the goose meat is stir-fried before simmering, it only needs to be simmered for 40-50 minutes. If you want the meat to become softer, you can simmer for 1 hour and you're done. Don't open the lid too often during the stewing process, on the one hand, the goose meat is not cooked so quickly, and on the other hand, it will affect the taste.

Don't use too many hands. If you want to make goose stew with potatoes, if the time for stewing is set to 1 hour, then add potatoes after 45 minutes.

In addition to stewed potatoes, goose meat can also be stewed with radish and winter melon, and the soup is delicious. Goose meat can actually be roasted or braised to make it more flavorful, of course, stewed goose meat is the most nutritious method, suitable for winter tonic.

Some people may only have a rice cooker or induction cooker at home, especially office workers, and the soup is generally cooked with a rice cooker. You can also use a rice cooker to stew goose meat, but it is recommended to buy a soup pot to stew soup. You can also choose a clay pot or pressure cooker for stewing goose meat, but now many people don't use gas, so it is more appropriate to use a clay pot.

Although the rice cooker can also stew goose meat, we also need to know that the taste of the goose meat stewed in the rice cooker is relatively poor, and the most suitable method for us is through the crockpot, but the pressure cooker can also be stewed, and the biggest advantage is that it can help us stew the goose meat in the fastest time.

Method steps.

Prepare the ingredients and beer, soak the ingredients and green onions, ginger, garlic, dried chili peppers, peppercorns, etc. in water, and then stir-fry without paste.

The old goose blanched. Preparation of stewed goose meat.

Preparation of stewed goose meat.

Then empty the water and put it in the oil pan and stir-fry until it is fragrant! Put in the blanched water to control the moisture of the old goose and stir-fry, and then add chicken essence, oyster sauce, soy sauce, dark soy sauce (appropriate amount of coloring) Soy sauce I added it in two times to color. After stir-frying evenly in color, add a bottle of beer to heat and stir-fry over high heat, and add an appropriate amount of sugar, salt and pepper according to the taste of each place.

Preparation of stewed goose meat.

After all the addition, add the second bottle of beer, prepare boiling water for later use (according to your old goose year, if the two bottles of wine do not stew well, then add boiling water), I simmered for an hour, added half a pot of boiling water to stew.

Preparation of stewed goose meat.

Finally, reduce the juice and season out of the pot on high heat!

Preparation of stewed goose meat.

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1. Clean the goose meat and chop it into pieces. Blanch the goose meat in a pot under cold water to remove the excess blood foam. The free-range goose meat looks good when boiled into the soup. Remove the goose meat.

2. Put a little oil in the pot and stir-fry chives, ginger, garlic and peppercorns, then pour in the blanched goose meat, add an appropriate amount of dark soy sauce, and stir-fry evenly over high heat.

3. Transfer to the casserole, add an appropriate amount of hot water, bring to a boil over high heat, and then turn to low heat and simmer for an hour and a half.

4. While stewing, you can clean the cabbage, cut it into shreds, and then soak the vermicelli in advance to soften.

5. When the time for stewing is up, add cabbage and vermicelli, and bring to a boil.

6. Finally, sprinkle in an appropriate amount of minced garlic, and you can eat it directly.

1.Prepare green onions, ginger and garlic, chop the green onions, mince the garlic, and slice the ginger for later use.

2.Chop the goose pieces in water, remove the floating dust during the heating process, drain after boiling, and set aside.

3.Heat an iron pan and add cooking oil, preferably soybean oil.

4.After the oil is heated, add the prepared peppercorns, green onions, and ginger slices and stir-fry until fragrantAfter pouring in the goose pieces, stir-fry constantly until the goose pieces are brown.

6.Add cooking wine, soy sauce, refined salt and sugar, stir-fry to taste evenly.

7.Add cold water, and the water must be submerged over the goose pieces.

8.After the fire boils, turn to a low fire9Cover the pot and simmer over low heat for 40-60 minutes, turning several times in the middle to ensure that the goose meat is evenly heated.

10.When the time is about the same, reduce the juice over high heat.

11.When done, put it on a plate and sprinkle with the chopped green onion leaves!

What is the most nutritious goose meat and stew?

Goose meat can be stewed with potatoes, radish, cabbage and other ingredients.

Goose meat is the meat of poultry and goose, sweet and flat, which contains a large number of amino acids, proteins, fats and a variety of mineral components, the protein content is higher than chicken, duck meat, etc., and its stewed soup can supplement sufficient nutrition for the human body.

Goose meat can be stewed with potatoes, radish, cabbage and other ingredients, which can not only increase the nutritional value of goose soup, but also help to refresh its delicious taste, which is very popular in the life of a bad sail.

The efficacy and function of goose soup.

Nourish deficiency and invigorate qi. Goose soup is mainly made of goose meat, sweet and flat, which contains a lot of protein, fat and calcium, iron, phosphorus and other components, the nutritional value is very high, stewed soup can supplement sufficient nutrition for the human body, has a certain effect of replenishing deficiency and benefiting qi.

Nourish the stomach and quench thirst. Goose soup is peaceful in nature, the nutrients in it are very sufficient, reduce the stew soup to drink in moderation, has a certain stomach and quench thirst, is more suitable for people with bad stomach to eat.

Boosts immunity.

The nutritional value and edible value of goose soup is very high, among which Li Li contains a large number of proteins, fats, amino acids, vitamins and a variety of mineral components, moderate consumption can supplement the ability of the human body, improve its ability to resist bacteria and microorganisms, and have a certain effect of improving immunity.

Goose soup is as much as you can eat a day.

It is recommended to eat 1-2 small bowls a day.

Goose soup is peaceful in nature, nutritional value and edible value is very high, moderate consumption can supplement sufficient energy for the human body, generally speaking, the human body only needs to eat about 1-2 small bowls of goose soup every day, you can meet your own energy needs, has certain benefits to human health, if you eat excessively, then it may cause harm to human health.

How to stew goose soup is delicious and nutritious.

Ingredients: goose, yam, green onion, ginger, cooking wine.

Method: 1. Clean and cut the goose into pieces for later use.

2. After cutting, put it in a pot of cold water and blanch it.

3. During the period, clean the yams, green onions, ginger, etc. and cut them for later use.

4. Then drain the goose meat and put it in a pot, add cooking wine, Sichuan pepper, a little salt, and bring to a boil over high heat.

5. After that, the stew pot is mixed with water and boiled, add the goose meat, the old ginger and green onions, and simmer for about two hours.

The steps of stewing a goose in an iron pot.

1. First of all, cut the goose into mahjong pieces, put it in clean water, wash it more than three times, wash the blood water to control the dry water, then cut the green onions, ginger and garlic into cubes, and then prepare a little pepper, dried chili, and star anise, and then let's start to make it on the fire.

2. First of all, the pot burns soybean oil, and the goose stewed in the iron pot must be stewed with soybean oil to be fragrant, and then the green onions, ginger, garlic, Sichuan pepper, star anise, and dried chili peppers are fried in the pot to make the fragrance, and the goose that controls the dry moisture is directly stir-fried in the pot for three minutes, and after stir-frying until it changes color, we start seasoning.

3. Put in 200 grams of Northeast soybean paste, 200 grams of light soy sauce, 50 grams of oyster sauce, 50 grams of dark soy sauce, stir-fry evenly to color and enhance the flavor, then add water to the height of the goose, stew for half an hour, and then add refined salt, chicken essence, and monosodium glutamate to taste after half an hour, and then stew for another hour, and then eat.

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Questions. Ok thanks.

Hello, 1.If the goose is frozen, it needs to be thawed at room temperature in advance. Clean up the goose and if there is fluff, roast it on the fire.

2.Chop the goose into evenly sized pieces with a knife. 3.

Prepare the seasoning, slice the green onion, slice the ginger, and pat the garlic. 4.Add soybean oil to the pot and heat it, add green onions, ginger and garlic, Sichuan pepper, spices, cinnamon, bay leaves, and dried chili peppers to burst out the fragrance.

5.Put in the goose meat pieces, stir-fry over high heat, fry the goose meat until the surface changes color, the fat overflows, and there is basically no excess water in the pot, which will also increase a certain aroma, and the goose meat is not fishy. 6.

Add hot water, the amount of water is the same as that of goose meat, then add soy sauce and teriyaki soy sauce, sugar, and high liquor. Bring to a boil on high heat, cover the pot, and reduce the heat to low for about an hour. 7.

When the time is up, add salt to taste, then add braised soy sauce to adjust the color, switch to high heat to reduce the juice, heat until a little soup remains, turn off the heat, and put it out. A pot of fragrant Northeast iron pot stewed goose is ready. Tips:

When stewing the goose, the goose meat does not need to be blanched, it is fried directly in the pot to fry the fat and aroma of the goose meat, and the goose meat is not fishy or greasy. When stewing, heat water, do not add cold water, first boil over high heat, and then turn to low heat to stew, goose meat is difficult to stew over high heat, and it is necessary to simmer for a longer time on low heat. Finally, the juice is reduced on high heat, so that the goose meat can be mellow and fragrant, soft and delicious.