How to stew a goose, what is the practice of stewing a goose?

1] Stewed goose.

Ingredients: goose meat, green onion and ginger, star anise bay leaves, Sichuan pepper, cinnamon, white wine, rice wine or cooking wine, salt and sugar, white pepper.

Blanch the goose meat to remove the fish, remove the oil and remove the blood foam, put water in the pot and add ginger star anise liquor, put the cut goose meat into hot water, stew until the goose meat floats in the blood foam oil flower and is firm, and take out the goose meat for later use.

Put the goose meat in the pressure cooker, add green onion and ginger, star anise, Sichuan pepper, cinnamon, bay leaves, white wine, rice wine, a little salt and sugar, add water, and stew directly in the electric high-pressure setting for about 55 minutes.

After stewing and eating directly, you can add a little white pepper, add oyster sauce, adjust the salt and taste moderately, add shallots and coriander to taste after simple stewing, you can drink soup and eat meat, fragrant but not crisp, light and delicious.

2] Stewed goose with potatoes.

Ingredients: goose meat, potatoes, star anise, green onion, garlic and ginger, Pixian bean paste, soybean paste, cooking wine, dark soy sauce and oyster sauce, salt and sugar, green and red peppers, minced garlic, shallots.

Method: Add hot oil to green onions, garlic and ginger star anise to stir-fry the fragrance, add Pixian bean paste, soybean sauce stir-fry to make the sauce fragrant and ruddy, "Pixian bean paste and soybean paste ratio is 1:1> add dark soy sauce, cooking wine stir-fry fragrant and flavorful, add cut potatoes and stir-fry to flavor and stir-fry to make oil polish, pour the fresh soup of stewed goose meat into the potatoes, add stewed goose meat, add two spoons of sugar to taste and add a little salt, simmer over high heat and simmer over low heat until the potatoes are cooked through the soup, add green and red peppers and minced garlic and stir-fry to taste, Add light soy sauce, oyster sauce to adjust freshness, turn off the heat, add shallots, stir-fry over the stove heat until fragrant.

Potato stew, goose is spicy, full of sauce, rich in flavor, special flavor and unique food, with wine and rice.

3] Goose soup vegetable nutrition casserole.

Ingredients: stewed goose broth, green onion ginger, salt and sugar, white pepper, winter melon, carrot, watery fungus, daylily, watery vermicelli, watery mushrooms, greens, chicken essence, shallots.

Method: Pour the goose meat soup into the casserole, add green onion and ginger, cut into pieces of winter melon, water fungus, daylily, shiitake mushroom, add salt and sugar to taste, add white pepper "can be added according to your own taste" to stew and boil the pot to change to low heat to stew into the flavor of winter melon is ripe thoroughly, add the soaked vermicelli and cook slightly, then add the cut carrot shreds and green vegetables, after the soup boils, turn off the fire and stew in the stove casserole at residual temperature, and then add chicken essence and shallots to eat.

Ingredients: 1 goose.

Excipients: 4 teaspoons light soy sauce, 3 star anise, 1 cinnamon, 3 herbs, 5 bay leaves, 1 herb fruit, 30 grams of sugar, 30 grams of rice wine.

1. Cut the goose into large pieces and wash it.

2. Put the chopped goose pieces in a pot under cold water, add the green onions, ginger slices, and white wine to boil over high heat and skim off the foam.

3. The seasoning needed to stew the goose. (green onions, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.).

4. Blanch the goose meat and wash the dregs attached to the goose meat with warm water again.

5. Put 2 teaspoons of cooking oil in a pot and add about 25 grams of sugar to fry the sugar.

6. Fry the sugar until it becomes dark brown-red, and quickly pour in the blanched goose. (Stir-fried sugar color can not only color the ingredients, but also have the effect of removing the smell and removing the smell).

7. Stir-fry until the goose meat is colored, add bay leaves, star anise and other seasonings. (At this time, you can stir-fry for a while on low heat to fry the water vapor in the goose meat, which can also take away part of the fishy smell).

8. Stir-fry the goose meat until it is colored and move it to the pressure cooker, add hot water to the same level as the goose meat, add dark soy sauce, light soy sauce and salt.

9. Add 50 grams of Huadiao wine.

10. After boiling, boil for three or two minutes and then cover the lid, change the pressure cooker to the lowest heat after steaming, and turn off the heat after 25 minutes.

<>12. The pressure cooker version of the stewed goose is ready.

Steps to stew goose:

Ingredients: goose meat, salt, star anise, cinnamon, ginger, peppercorns.

1. Soak the goose meat in water for the cut of goose meat, such as the blood water of the hundred fruits, blanch it with water (soak for two hours. )

2. Boil water in a pressure cooker in advance. After blanching the goose meat, put the meat directly into the warm water and let the ginger slices.

3. Then add the washed peppercorns, star anise, and cinnamon. Bring to a boil and reduce the heat for 40 minutes. (Because of the domestic goose, it is more difficult to cook, if you buy a feed goose, 15 minutes is enough.) ）

4. The delicious goose meat is out of the pot. Goose soup should also be drunk to maintain health and relieve cough. (Wait until you eat the salt.) ）

1. Prepare the goose meat.

2. Cut the green onion into sections and slice the ginger and prepare.

3. Heat the water in the pot and blanch the goose pieces.

4. After blanching, wash off the foam with water and remove the dry water.

5. Heat the oil in the pot, add the green onion and ginger and stir-fry until fragrant, add the goose and stir-fry 6, add the light soy sauce and peppercorn powder and continue to fry.

7. Move into the pressure cooker, add water, add star anise, bay leaves, salt and cover the simmered goose meat, turn off the heat 20 minutes after gasping.

8.Serve the goose.

The preparation and ingredients of stewed goose are as follows:Ingredients: 750 grams of goose meat, 1 green onion, 3 slices of ginger, 4 garlic pieces, appropriate amount of refined salt, appropriate amount of Sichuan pepper noodles, appropriate amount of soybean oil, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

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

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

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

Heat a cast iron pot and pour in an appropriate amount of soybean oil.

5. Add green onion and ginger and stir-fry until fragrant, pour in the goose meat and stir-fry evenly.

6. Add an appropriate amount of cooking wine, soy sauce, peppercorns, refined salt, sugar to taste, add water, subject to the goose meat, and bring to a boil over high heat.

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

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

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.