How to make domestic wild geese delicious? How to make stewed wild goose?

There are now many domesticated geese.

It is popular because it is fair, delicious and has high nutritional value, and there are many ways to do it. Here's one of the most common ways I do it, it's easy and delicious! Friends who see it must try it, and if you can't buy geese, you can also use geese or ducks instead!

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Tool Material: Recipe Calories: kcal.

Ingredients. Wild goose.

a. Potato.

Two. Accessories. Ginger. 5 tablets.

Scallions. A. Dried red peppers. 2 pcs.

Pepper. Crumb.

Soy sauce. Amount.

Sugar. One scoop. Salt. Amount.

Essence of chicken. Crumb. How it works:

Cut the whole goose into small pieces and wash it.

After adding water to the wok and boiling, put the chopped wild goose in, and the water must be boiled before putting in the wild goose. Wait for some foam in the wok to remove the wild geese and control the moisture.

Prepare green onions, ginger, dried red peppers, and Sichuan peppercorns for later use. Put a little cooking oil in a wok.

You don't need too much, because the geese themselves will also produce oil, so put the geese in when the oil is hot.

The gas fire can be slightly larger, stirring the wild geese inside the wok. After stir-frying until the wild goose comes out of the oil, put in the prepared green onion, ginger, dried red pepper, and Sichuan pepper and stir-fry for a while, then put a spoonful of sugar, an appropriate amount of soy sauce, continue to stir-fry until the fragrance is poured into the water, cover the wok, boil over high heat first, and then simmer over low heat.

The soup in the wok is simmered until the geese are barely over, and the prepared potatoes are added. Continue to simmer over medium heat, simmer until the soup is almost dry, reduce the pot over high heat, and finally add a little chicken essence and stir-fry to serve.

Special Tips. The purchase of wild geese must be purchased from formal channels, and it is illegal to buy wild geese with breeding qualifications and raise them.

It's okay to eat it smoked, or stewed, or it's okay to eat it with an idea.

1. Bring the goose meat to a boil in cold water.

2. Remove and wash together and let go in the water to cook the world, wash the green onion and cut it into sections, and slice the ginger for later use.

3. Add an appropriate amount of water, salt and ginger slices, put it in the steamer and steam it over high heat for about 1 hour.

Ingredients: 1 goose, 25 grams of fungus.

Seasoning: cooking wine, refined salt, pepper, green onion, ginger, chicken consommé, chicken fat, lard.

Method 1: Remove the goose hair, remove the internal organs and limbs, cut off the claws, wash and put it in a pot of boiling water for a while, and cut it into pieces.

2. Heat the pot with lard, green onions, and ginger to stir-fry, put in the goose meat pieces and stir-fry, and wash them.

3. Put goose meat, green onion, ginger, cooking wine, salt and pepper in the pot, pour into the chicken broth, boil until the meat is cooked and rotten, pick out the green onion and ginger, put in the fungus, boil and pour chicken fat into the soup pot.

1 wild ginseng, 10 grams of white peony, 300 grams of goose meat, 5 slices of ginger, 2l of water, 5 grams of salt.

1. Rinse the wild ginseng with a small brush and set aside; White peony flush down the water for later use;

2. Add ginger slices to the goose meat, add water to boil, remove the goose meat and set aside;

3. Fill the casserole with quickly cut goose meat, wild ginseng, and white peony, and add enough water;

4. Bring to a boil, open the lid, maintain vitality and continue to cook for 5 minutes;

5. Turn to a simmer and continue to boil for about 60 minutes, and finally add salt.

1. Clean the wild goose and pork hind leg meat, put a little cooking wine in boiling water, blanch the foam and wash it clean; Soak the mushrooms in warm water.

2. The bamboo shoots are first pulled with a knife, and then the shell is peeled off, and some hard knots can be cut off with a knife at several joints at the root of the bamboo shoots, which is relatively old.

3. Pleurotus eryngii and spring bamboo shoots are cut vertically and then cut into sections.

4. Put all the ingredients into a deep pot (or casserole), add enough cold water, boil and simmer for about 2 hours until the wild goose meat is crispy, and add salt.

Generally, this kind of food, if we make it braised to make it, it is more in line with the taste of the public and a little more delicious, and it is more suitable for the Lingshi category needed for the promotion of popular food.

It can be made into braised wild goose meat, which is more delicious:

Ingredients: a plate of wild goose meat, an appropriate amount of non-figs meat, green onions, shredded green garlic, ginger slices, cooking wine, vinegar, soy sauce, and a little salt.

Method: 1. First boil and copy the cut wild goose meat and take it out;

2. Put on the fire, put in the appropriate fig meat to refine the oil, and then add the wild goose meat when it is refined to a certain extent;

3. When the second or third is mature, add salt, spices and peppercorns, and continue to stir-fry;

4. When it is cooked to seven or eight years, add cooking wine, monosodium glutamate, soy sauce, dried chili, green onion, garlic, ginger, and stir-fry for a while;

5. Add an appropriate amount of boiling water, cover the pot, then switch to low heat and simmer thoroughly, and then put on high heat to drain the water.

Features: high nutritional value, delicious fragrance, endless aftertaste.

Three-flavor stewed wild goose Ingredients: 300 grams of potatoes (yellow skin), 100 grams of chili pepper (red, pointed, dry), 150 grams of rape heart Seasoning: 5 grams of salt, 4 grams of monosodium glutamate, 5 grams of soy sauce, 10 grams of Sichuan pepper, 5 grams of green onions, 4 grams of ginger, 25 grams of lard (refined), 3 grams of white sugar.

Cut the goose meat into pieces, soak in cold water for 5 hours, and then blanch it in a pot of boiling water.

Peel the potatoes and cut them into hob pieces; Put the pepper in the bowl and add water to soak it to make the pepper water for later use.

Remove the stems of the peppers and cut the seeds into oblique pieces; Wash the rape hearts.

Put lard in the pot, cook until eight ripe, add the goose meat pieces and stir-fry until light yellow, add the broth (800 grams), add soy sauce, refined salt, sugar, pepper water, green onions, ginger slices, and bring to a boil.

Simmer over low heat for 1 hour, add potato cubes and stew until soft, add rape heart, sharp chili cubes, monosodium glutamate, and simmer for a while.

Ingredients: Octagonal 2

5 slices of ginger. 2-3 dried chili peppers.

Salt 8 grams. 5 slices of green onions.

3-5 cloves of garlic.

5 bay leaves. A pinch of peppercorns.

1 3 wild geese. Step 1

Put oil in a hot pan, add Sichuan pepper, star anise, bay leaf, cinnamon chili pepper over low heat to burn the fragrance, and put in the blanched wild goose meat over high heat and stir-fry. Step 2

Add two tablespoons of sugar and stir-fry for two minutes, add green onions, ginger and garlic and stir-fry until fragrant, then add dark soy sauce and stir-fry. Step 3

Then add 500ml of beer to boil, then add 100-200ml of water to foam over the wild goose, boil over high heat and change to low heat to reduce the juice until the juice is rich. (You can also add cabbage and vermicelli on a high fire).

Tips: When the cabbage comes out of the water, add vermicelli to absorb the water, so that you don't have to think about too much or too little soup.

Quail is a kind of bird, the meat quality and egg taste of this bird are relatively delicious, especially the main characteristics of quail meat is high protein and low fat and low cholesterol, suitable for the elderly and high blood pressure patients, but the body is too obese people can not eat, otherwise it will make the weight increase, the amino acid content in quail meat is also very high, so what is the practice of stewed quail?

First, what is the recipe for stewing quail? Ginseng stewed quail. Ask the store to take care of the quail and rinse it carefully when you go home.

Brush the ginseng with a toothbrush, cut the quail's belly with scissors, take out the internal organs, stuff the ginseng into the quail's belly, add a few slices of ginger to remove the smell, put the processed quail into the casserole, pour water, the casserole will not dry water, so, the water is not too much, just level with the ingredients, choose the chicken and duck button in the casserole, an hour and ten minutes, the soup can be stewed, the time is up, add salt to taste and you can get out of the pot.

Second, edible efficacy: brain-invigorating: quail eggs are rich in lecithin and cerebral phospholipids, which are indispensable nutrients for high-level neural activity and have the effect of strengthening the brain.

Prevention of allergies: Eating quail eggs can prevent allergies, rheumatism, vomiting and drug allergies caused by eating fish and shrimp. Relieves insomnia:

Regular eating can alleviate symptoms such as insomnia, neurasthenia, and dreaminess.

What is the recipe for quail stew? 1 quail, 15 grams of Codonopsis, 30 grams of Chinese yam. The quail is slaughtered, the hair and internal organs are removed, the spine is cut off with scissors, the blood clots are removed, and washed; Remove the stems of the mushrooms, wash them and slice them; Wash the bamboo shoots and cut them into thin slices; Wash the tangerine peel and cut into thin strips; Cut the green onion into sections, slice the ginger and set aside; Put the quail in a pot, pour in water, bring to a boil over a high heat, turn over and cook a little, take out; Wash off the blood foam with warm water, then put it in a clay pot, put mushroom slices, winter bamboo shoot slices, tangerine peel shreds, green onion segments, ginger slices, monosodium glutamate, cooking wine, and then pour in the original soup of boiled quail filtered with a mesh sieve; Cover the pot and cook over low heat for 2 hours.

Ingredients: Red-billed goose.

Excipients: vegetable oil, salt, sugar, light soy sauce, ginger, green onion, spicy skin, star anise, grass fruit, peppercorns, cooking wine, green pepper.

Method: 1. Wash and clean up the red-billed goose, cut into pieces, wash and cut the spicy skin bubbles, green pepper and cut into oblique sections, and wash and cut green onions and ginger into sections and pieces.

2. Heat the pan with cold oil, heat the oil for 5 percent, add peppercorns to burst out the fragrance, add two tablespoons of sugar, stir-fry over low heat to bubble into a coffee color, stir-fry the red-billed goose evenly, wrap the red-billed goose in sugar, stir-fry the water, out of the fragrance, add cooking wine, light soy sauce and stir-fry evenly.

3. Add spicy skin, ginger, star anise, peppercorns, grass fruit, stir-fry for a while to produce the fragrance of the seasoning, add salt and stir-fry evenly, add water to boil over high heat, turn to medium heat and burn until the red-billed goose is ripe, about 40 minutes, increase the green onion and green pepper and stir-fry for 1 minute.

Tips: 1. Adding light soy sauce is seasoning, if you add dark soy sauce can not add more, or the color will be black, and it will not look good.

2. Xinjiang dishes are all spicy, so there are more spicy skins, bubbles, and peppercorns.