How to make cured goose legs delicious, how to make cured goose meat delicious and simple

The home cooking of the goose is as follows

1.Wash the legs of the goose in warm water. Because it is air-dried, some garbage sticks to it, so it is better to wash it with hot water.

2Put the cured goose legs in a pressure cooker, add a small amount of water, add a piece of ginger, cover the lid and bring to a boil over high heat, then turn to medium heat and simmer for 10 to 15 minutes.

3.Prepare the ingredients while you wait. Wash the garlic sprouts and cut them into sections, remove the red pepper and chop the pepper seeds.

4When the time is up, wait for the water vapor in the pot to come out, and then take it out carefully, and then cut it into pieces after the goose legs are cold.

5. Heat the pot for 70 percent, put a small amount of peanut oil, pour the garlic sprouts and chili peppers into the high heat, add a little salt, and stir-fry for one or two minutes.

6. Put down the cut goose legs, turn on high heat and stir-fry evenly.

7Turn off the heat, put it on a plate, and serve. A dish that goes well with a super meal.

Wash the ingredients, then put them together with various mixtures and put them in a pot and steam them for 40 minutes.

The leg can be steamed or put into a vegetable soup so that the taste inside the soup will be delicious.

Such a matter is best used to cook a hot pot, which can change its texture, and the taste is also respected.

Cut the goose leg into slices and fry it in a frying pan, then add a little greens, and it will be delicious. “

Preserved goose legs are actually the same as bacon, first of all, the goose legs must be fresh, and then marinated with ingredients, and then the marinated flavor begins to be dried in the sun.

Cut it into slices and eat it straight away.

Or you can eat some of the condiments, like chili oil, or something like that.

The practice of waxing goose legs is to put the goose legs Chen Xi Gong Jing assistant this wave of grass can be.

So of course, bacon is delicious, and if you want to make a good dish, ask the job chef!

That leg of meat, cut it into slices and stir-fry it, it should be delicious. Stir-fry with green onions, or with garlic sprouts, or with green garlic.

Spicy goose legs can be fried and eaten, or that can be eaten directly Well, we generally pull the goose legs and cut them into slices, and then fry leeks and fried garlic moss.

How do you make that leg tastier? The production method of spicy goose leg is also very simple, you can also search on it, he has a professional person to explain to you, and the method and steps are very obvious.

The best way to eat it is to add some millet spicy and Chaotian peppers, and stir-fry them.

Wash the legs of the goose in warm water. Because it is air-dried, some garbage sticks to it, so it is best to wash it with hot water.

Then put the cured goose leg in the pressure cooker, add a small amount of water, add a piece of ginger, cover the lid and boil over high heat, then turn to medium heat and simmer for ten years.

Prepare the ingredients while you wait. Wash the garlic sprouts and cut them into sections, remove the red pepper and chop the pepper seeds.

When the time is up, wait for the water vapor in the pot to come out, then take it out carefully, and then cut it into pieces when the leg of the cured goose is cold.

Steamed or braised or stewed. Well, the seasoning is all over. Then simmer.

How to make cured goose meat delicious and simple, there are 4 steps. Preserved goose meat can be made into preserved goose stewed potatoes, shredded preserved goose, and braised preserved goose. The following are the specific operation steps of braised meat:

Steps.

Blanch the ingredients. > cut the goose meat and pork belly into small pieces, prepare a pot of cold water and boil the goose meat and pork belly together, skim off the foam and set aside.

Pour oil into the pan. After putting a spoonful of oil in the > pot and heating it, stir-fry the green onion and ginger slices until fragrant, then put the goose meat and pork belly into the stir-fry, and put 10ml of cooking wine to remove the fishy smell.

Simmer over low heat. > Add an appropriate amount of hot water, rock sugar, cinnamon, star anise, light soy sauce and dark soy sauce, mix well, cover the pot and simmer over medium-low heat.

Reduce the juice over high heat. Simmer > low heat for about 1 hour, reduce the juice over high heat, stir-fry constantly, and sprinkle with chopped green onions.

Stewed winter melon with cured goose meat.

Ingredients: 250g of cured goose meat, 500g of winter melon

Excipients: appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of ginger, appropriate amount of green onion bottle Step 1Prepare the ingredients.

2.Rinse the cured goose meat with warm water, blanch it in a pot under cold water for 3 minutes, remove it and rinse it, 3Take the pressure cooker and put in the cured goose meat, 4Add 2 bowls of water, add ginger, green onions, cooking wine, bring to a boil over high heat, low heat for 30 minutes.

5.Peel the winter melon, wash and cut into cubes, 6Take a large casserole, put in the winter melon, 7

Put the cured goose meat and soup in the pressure cooker, bring to a boil over medium heat, and simmer over low heat until the winter melon is cooked, 8If it is not salty, you can add some salt, chicken essence to taste, 9Sprinkle with chopped green onions and serve.

ps1.The cured goose meat has a unique fresh flavor, and the seasoning does not need to be much.

Hello, according to your question cut the cabbage slices thinly, carrots cut into horseshoe slices. Break the goose into blocks for later use. 2. Stir-fry the fragrant oil, add the green onions, ginger and garlic and stir-fry until fragrant.

Add the cabbage and stir-fry the water, add the cured goose, carrots and water. 3Put in the vermicelli and stew until nine are ripe, put in the boiled vermicelli, cook over medium-low heat until cooked thoroughly, add salt and remove from the pot.

This is the simplest of homely meals.

I hope it can help you, if it is you, I also hope that you will click on the star after the consultation, crab crab. [heart] [heart].

Ingredients: bay leaves, cinnamon, star anise, ginger, green onions.

Ingredients: water, bean paste, soy sauce, beer, cooking wine, salt, chicken essence production steps.

1. Soak the goose in warm water in advance.

2. Chop the goose into small pieces for later use.

3. In a pot under cold water, pour the chopped goose into it and blanch it.

4. Then put some ginger slices and cooking wine to remove the fishiness.

5. After the fire boils, remove the blanched goose meat.

6. Then wash it twice with cold water to rinse the surface foam off <>

7. Prepare materials: bay leaves, cinnamon, ginger, star anise.

9. Then pour all the goose into it and stir-fry quickly.

10. Add a spoonful of bean paste and stir-fry to taste.

11. Add an appropriate amount of light soy sauce and three cans of beer, cover the pot and boil over low heat for more than an hour, and drain the soup.

12. Sprinkle a little green onion, salt and chicken essence before cooking, and stir-fry a few times <>

13. The last step is to put it on the plate, and an authentic beer stewed goose is <>

There are many ways to eat air-dried cured goose meat, you can cook it in water, or you can stir-fry it before eating, and its taste is very good. In addition, you can use cured goose meat to stew winter melon soup, which has a unique flavor and high nutritional value, which is very suitable for people with weak spleen and stomach.

If you want to stir-fry and eat, first of all, the air-dried cured goose meat should be cleaned in warm water, because the cured goose meat is air-dried, and some dirty things are attached to it, so it is best to clean it with hot water to completely remove the dirt on the cured goose meat. Then put the cured goose meat in a pressure cooker and cook for fifteen minutes, you can add a piece of ginger.

While boiling, prepare some ingredients such as garlic sprouts, chopped green onions, red peppers, etc., and chop these all on a plate. After boiling the cured goose meat, take it out carefully, cut it into small pieces after cooling, and then put it in the pot for stir-frying. In the process of stir-frying, pay attention to the heat and put in some MSG and edible salt in an appropriate amount, so that the taste will be better.

There are many ways to make cured goose meat, and the key depends on how you want to eat it. In addition to stir-frying, it can also be stewed and drunk, you can stew pork rib soup, or winter melon soup. When simmering in soup, you can also put some yam, which is also very nutritious.

Spiced goose.

Ingredients] Salt and a little fennel stir-fry and set aside. In addition, about 60 kilograms of salt are added to every 100 kilograms of water, boiled into a saturated solution in the pot, and then 200 grams of Sichuan pepper, 300 grams of star anise, 500 grams of fresh ginger, 400 grams of cinnamon, 250 grams of cumin, 100 grams of chili pepper, and become old brine after boiling. [Method] soak the gutted goose carcass in water for 4 to 5 hours, then drain and flatten.

Pickled. According to each kilogram of body weight, put 16 grams of fried salt into the body cavity and fully rotate it to make the salt evenly spread in the body cavity, and 8 grams of fried salt rub the thighs, mouth and body surface. After rubbing the salt, the goose body is stacked in the tank one by one, marinated for 12 hours, take out the leg and pour out the salt and blood water in the cavity, and then put it into the tank to marinate for 8 hours and then take it out, then pour out the brine, and then pour the prepared old brine from the knife edge one by one, and then stack it in a cylinder, and use the object to press the goose body and drown the old brine for 24 36 hours.

Hang. Take out the geese one by one, put them in a well-ventilated place, hang or dry, or about seventy percent of them are finished products. Its color is light yellow, and the flavor of fragrant wax is strong.

When cooked, add 2 green onions, 3 slices of ginger and star anise to each goose.

Features] The flavor of fragrant wax is strong, the oil is fragrant, and the salty is spicy.

Bring to a boil in warm water, then add condiments and cook to eat.

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Air-dried cured goose meat can be used as stewed rice with mushrooms and cured goose, cabbage cured goose vermicelli soup, braised potatoes with cured goose, etc. There are a total of 3 steps, and the following is the detailed operation of cabbage and goose vermicelli soup:

1.Slice the cabbage thinly and cut the carrot into water chestnut slices. Break the goose into blocks for later use.

2.Heat the oil and stir-fry the green onions, ginger and garlic until fragrant. Add the cabbage and stir-fry the water, add the cured goose, carrots and water.

3.Simmer until nine are ripe, add the boiled vermicelli, cook over medium-low heat until cooked through, add salt and remove from the pot.

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Put the pot on the fire, add grams of water, salt, monosodium glutamate, and sugar to boil, then thicken with cornstarch, add sweet beans, shrimp, red pepper grains, and diced ham that have slipped over the oil, pour the oil on the steamed glutinous rice and wind goose, and place red cherries and coriander in the middle. Ingredients: goose meat, ginger, green onion, rice wine, orange paste, nine-layer tartar powder, red pepper powder, soy sauce, wine.

Method: Pat the ginger loose with a kitchen knife and cut the green onion into long sections for later use. Remove the fine hairs on the surface of the goose, and then wash the inside for later use.

Put the goose in the pot, add water and wine, the amount should be about centimeters higher than the goose meat, and the amount of wine should be added according to your personal preference. Add the ingredients of the method, boil over high heat, turn to low heat, cover and simmer for about an hour, take out the goose meat, cover with a clean damp cloth, so as to prevent the surface of the goose meat from being air-dried. When the goose meat is cool, slice and serve.

Mix the seasoning evenly to make the nine-layer tower dipping sauce, take another dish and pour it into the orange sauce, and you can dip the orange sauce or the nine-layer tower sauce when eating meat. Braised goose ingredients: goose meat, pork belly, rice wine, dried hawthorn, ginger, vinegar, dark soy sauce, rock sugar.

Method: Cut the pork belly into pieces and soak it in cold water with a large spoon of rice wine for a minute, you can remove the fishy smell, put the soaked pork belly and dried hawthorn slices into the casserole, add two cups of rice wine, one cup of vinegar, two slices of ginger, and add enough water at a time. Bring to a boil on high heat for a few minutes, skimming the foam.

Turn the heat down for an hour and a half. Transfer to a wok and pour in a tablespoon of dark soy sauce over medium heat until the soup thickens. Add enough rock sugar to cook until the juice is thick, add a small amount of salt to taste.

Ingredients for barbecued pork with honey sauce: goose belly, barbecued pork sauce, green onion, honey.

Braised goose. Prepare the ingredients as follows: 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.

The specific method is as follows: cut the goose meat into small pieces, prepare a pot of cold water and goose meat to boil together to skim off the foam for later use, the same step will prepare the pork belly for later use, put a spoonful of oil in the pot and heat the red dot in the pot will become a red circle, the green onion and ginger slices will be stir-fried, put the goose meat and pork belly into the stir-fry, put in 10 ml of cooking wine, remove the fishy smell, add an appropriate amount of hot water, and the meat is about the same as good, put rock sugar to melt the rock sugar, add a cinnamon star anise, pour in about 20 ml of light soy sauce and about 5ml of dark soy sauce and mix well, Cover the pot and simmer over medium-low heat, 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!

Roast goose. Prepare the ingredients as follows: 2 goose meat, 5 grams of salt, 10 grams of garlic, 5 grams of star anise, 3 grams of cinnamon, 5 grams of shrimp paste, 10 grams of white sugar, 10 grams of maltose, 3 grams of white vinegar, 3 grams of white wine.

The specific method is as follows: after the goose is removed and washed, boiling water is poured all over the goose body, hanging when the wind is blown dry, hoisin sauce (shrimp paste), sugar, refined salt, spice powder, etc., put into a container, stir and mix thoroughly, the garlic is crushed into a coat, and mixed into the sauce together with (white wine), maltose, white vinegar, Shao wine are mixed and mixed as a goose skin material, the sauce material is coated all over the abdominal cavity of the goose, and the cavity is sealed with a rope or grass knot to prevent the juice from flowing out in the abdomen, and the goose skin is coated with materials all over the outside of the goose body, and then hung when the wind is blown dry, Put in enough charcoal, burn until red and smokeless, then fork the goose with a long-handled iron fork, bake it about a centimeter or so from the flame, and keep turning the goose around. Make the fire even, until the skin is dark red and the inside is ripe!

Plum goose Method: Spread the goose with an appropriate amount of salt, sugar, ginger juice, Shao wine and dark soy sauce. Heat the oil over medium heat, fry the goose until golden brown on both sides, remove and set aside.

Stir-fry the fragrant noodles and soy sauce in oil, put in chicken broth or water, add an appropriate amount of plums and sugar, season with salt and sugar, put back the goose, simmer and collect the juice, take out the cut pieces, and pour the juice on the plate.

Method: Wash and chop the goose meat, put it in boiling water, blanch it and remove it, and use tweezers to clean the fine hairs. Slice the mushroom handle with an oblique knife, wash the yam and carrot, peel and cut into pieces, and wash the other ingredients and set aside.

Add a little salad oil to the pot, add chopped green onions, ginger slices, and goose meat and stir-fry, cook in cooking wine, pour in an appropriate amount of broth and boil, add other raw materials, refined salt, chicken essence, bay leaves, turn to low heat and cook for 30 minutes.

Goose stewed sauerkraut method: slice garlic, wash and shred sauerkraut, wash and cut coriander. Wash the goose meat and cut it into pieces, blanch it in boiling water and remove it.

Heat the oil in a pan, pour in the goose pieces, add chili, peppercorns, ingredients, refined salt, chicken essence and soy sauce and stir-fry until the goose meat is cooked through. In another oil pot, after the oil is hot, add the garlic slices and stir to bring out the fragrance, pour in the goose meat, add a little refined salt, broth and simmer for 10 minutes, sprinkle with coriander.

Questions. A complete list of farmer's goose stew practices.

Method: Wash and chop the goose meat, put it in boiling water, blanch it and remove it, and use tweezers to clean the fine hairs. Slice the mushroom handle with an oblique knife, wash the yam and carrot, peel and cut into pieces, and wash the other ingredients and set aside.

Add a little salad oil to the pot, add chopped green onions, ginger slices, and goose meat and stir-fry, cook in cooking wine, pour in an appropriate amount of broth and boil, add other raw materials, refined salt, chicken essence, bay leaves, turn to low heat and cook for 30 minutes.