How to cook the dried salted goose deliciously, how to make the braised salted goose delicious

Soak for 1 hour, wash and soak in water for several hours to make it completely soaked.

2.Blanch the tips of the soaked bamboo shoots in boiling water, wash them, drain them, cut them into small pieces, and spread them on the bottom of the plate.

3.Soak the salty goose legs in water for 1 hour, boil the ginger water, blanch the water, clean and set aside (fresh goose meat.

Just marinate with hot peppercorns, salt, and white wine for 24 to 48 hours).

4.Sprinkle salt on the dried bamboo shoots, cover the salted goose legs after blanching on the dried bamboo shoots, pour rice wine, sprinkle a little sugar, steam for about 60 minutes across the water, and try to see if it is steamed with chopsticks.

5.After the steamed duck leg has cooled slightly, it is cut into pieces and ready to eat.

6.The taste is salty and fresh, especially the dried bamboo shoots, the salted goose in the steaming process, the oil and umami penetrate down and are fully adsorbed by the dried bamboo shoots, and the bamboo shoots were originally selected from bamboo.

The most tender part is more tender and fatty in taste, and the goose meat is delicious and firm, elastic, and has a strong pepper and salt flavor, which is very delicious.

Salted goose stewed with double bamboo shoots.

1.Boil the bamboo shoots in a pot of boiling water for four or five minutes, and rinse with cold water; Peel and wash the lettuce.

2.Slice the bamboo shoots and cut the lettuce into hob pieces.

3.Cut the salted goose into small pieces, soak for three or four hours, add cooking wine with water.

Ginger and seasonings cooked.

4.Heat the oil and stir-fry the chopped green onion and ginger until fragrant.

5.Pour in the double bamboo shoots and stir-fry for four or five minutes, pour in the original soup of the boiled salted goose, add half of the water, nearly past the position of the bamboo shoots, pour the cooked goose meat into the medium heat and cook until the lettuce is cooked and rotten, and remove from the pot.

Tips: The salted goose must be soaked in water for a few hours before cooking, otherwise it will be too salty and will affect the taste of the finished dish. Bamboo shoots must be blanched in boiling water, otherwise they will be very astringent. There is no need to add additional salt to this dish.

Salted goose stewed with double bamboo shoots.

Method 11, two lettuce, about three taels of bamboo shoots. Slice the bamboo shoots and cut the lettuce into hob pieces.

2. Slice the bamboo shoots and cut the lettuce into hob pieces.

3. Soak a quarter of a salted goose in cold water for four or five hours to remove excess saltiness, add water, add star anise, ginger and rice wine to cook.

4. Heat the oil, stir-fry the green onion and ginger until fragrant, stir-fry the double bamboo shoots for four or five minutes, pour in the original soup of the boiled salted goose, add half of the water, nearly past the position of the bamboo shoots, pour the cooked goose meat into it, cook over medium heat until the lettuce is ripe, add chicken essence, and remove from the pot.

How to make 2 ingredients.

Ingredients: appropriate amount of salted goose, appropriate amount of bamboo shoots, appropriate amount of lettuce.

Excipients: appropriate amount of green onion and appropriate amount of ginger.

Seasoning: Appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

Step Method.

Two lettuces and about three taels of bamboo shoots. Slice the bamboo shoots and cut the lettuce into hob pieces.

Slice the bamboo shoots and cut the lettuce into hob pieces.

A quarter of a salted goose, soak it in cold water for four or five hours to remove the excess salty taste, add water, add star anise, turmeric, and rice wine to cook.

The oil is hot, stir-fry the green onion and ginger until fragrant, stir-fry the bamboo shoots for four or five minutes, pour in the original soup of the boiled salted goose, add half of the water, nearly past the position of the bamboo shoots, pour the cooked goose meat into it, cook over medium heat until the lettuce is ripe, add chicken essence, and remove from the pot.

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 steps will prepare the pork belly for later use, put a spoonful of oil in the pot to heat the red dot in the pot will become a red circle, the green onion section and ginger slices are 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 almost flat as well, put rock sugar to melt the rock sugar in the middle of the night, add cinnamon star anise and a pure plum, 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-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!

Method 2: Roast the 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!

Salted goose stewed double bamboo shoots method 1, two lettuce, bamboo hole bamboo shoots about three taels. Slice bamboo shoots, lettuce cut hob block 2, bamboo shoot slice, lettuce cut hob block 3, a quarter of the salted goose, soak in cold water for four or five hours to remove excess salty taste, add water to water, add star anise, ginger, rice wine and cook 4, hot oil, stir-fry green onion and ginger, stir-fry for four or five minutes, pour half of the water into the original soup of boiled salted goose, nearly past the position of bamboo shoots, pour the cooked goose meat into it, cook it over medium heat until the lettuce is ripe, add chicken essence, and get out of the pot.

Ingredients: 1000g goose meat, 4 green onions, 3 slices of ginger, 2 tablespoons of rice wine, 1 tablespoon of sugar, appropriate amount of water, 1 tablespoon of Sichuan pepper oil, 1 teaspoon of sesame seeds.

1. Wash the goose meat, smear it with rice wine, pepper and salt, put it in a clay pot, pour in cooking wine, and marinate for 48 hours.

2. Put the marinated goose meat in the pot, add water, green onion and ginger cooking wine, sugar, bring to a boil and cook over low heat.

3. Use chopsticks to poke into the goose skin and drain it.

4. Cool for a while, peel and remove the bones of the boiled salted goose, and tear the goose meat for later use.

5. Pour pepper oil into the pot and stir-fry the minced ginger until fragrant.

6. Pour in chopped green onions and stir-fry until fragrant.

7. Pour the shredded goose meat into the green onion and ginger oil, mix well, and add a little pepper oil.

8. Sprinkle cooked sesame seeds after serving, and it's done.

Ingredients: 1 salted goose.

Half a carrot.

1 lettuce.

Half a piece of soft tofu.

Louver two.

1 piece of ginger.

Garlic cloves: 3 pcs.

Millet pepper five or six.

Chopped green onion to taste.

Star anise: a little.

Sugar: Appropriate amount.

Cooking wine a little.

Method steps.

Chop the salted goose into pieces. Soak in water for about two to three hours with the aim of removing excess saltiness. If the pickled ones are not salty, soak them slightly. After soaking, drain the salty goose pieces and set aside!

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Slice the washed ginger and garlic. Cut some chopped green onions, wash the shutters and cut them into thin strips. Wash and slice the carrots and cut the soft tofu into cubes.

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Next, heat the pot and add an appropriate amount of cooking oil, then put the garlic, ginger, dried chili pepper and star anise into the pot and stir-fry until fragrant.

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Drain the salted goose meat into the pan and stir-fry over high heat for a while. Add the stir-fried salted goose to the cooking wine and two tablespoons of sugar. Add an appropriate amount of cold boiled water and simmer for 20 minutes.

Then put in the carrots and simmer over low heat until the carrots are soft and rotten, then add tofu and shredded shreds in turn. Cover and simmer for 10 minutes.

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Sprinkle with scallion oil and you can get out of the pot, a fragrant goose soup, in fact, the ingredients can be matched according to personal taste.

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end precautions.

Because it is salted goose meat, there is no need to add salt to the soup twice! Remember!

1.Cut the cooked goose meat into 1 cm squares, fry them in peanut oil, remove them, and set aside.

2.Put the soy sauce, brown sugar, wet starch, and refined salt together, add an appropriate amount of water to make a thin paste, and set aside.

3.Put a little peanut oil in the pot, add green onions, ginger and garlic after the oil is hot, add the fried goose meat after cooking the fragrance, stir-fry it and hook it with brown sugar and wet starch. Thin the paste, stir-fry it again, and wait until the paste thickens evenly and sticks to the goose meat, and then it can be served on a plate.

Salty goose needs to prepare ingredients: whole goose, soy sauce, brown sugar strips, ginger, rice wine. It is divided into 5 steps. Here's how to do it in detail:

Step 1: Cook the goose.

The goose is first boiled in water for 10 minutes, and the water is discarded. Boil the goose in another pot of water until it is eight ripe.

Step 2: Prepare the ingredients.

Pour the soy sauce, ginger slices, white wine, and brown sugar into the pot and bring to a boil and let cool.

Step 3: Soak the goose meat.

Pour the cooled soy sauce into the clay pot, put the cooled goose meat into the pot, and soak for 1 day and 1 night, during which you can turn it slightly and soak evenly.

Step 4: Place in the freezer.

Scoop up the soaked goose meat, put it in a plastic bag, put it in the freezer, take it out and cut it and steam it to eat.

Steps. 1. Half a salted goose, chopped into pieces. Soak it in water to remove excessive saltiness. Soak and drain the water and set aside!

2. Slice ginger and garlic. Cut some chopped green onions, wash the two shutters and cut them into thin strips.

3. Soak a little vermicelli and dried bamboo shoots. Peel the carrots and cut them with a hob. Cut the tender tofu into cubes.

4. Heat the pot, add an appropriate amount of cooking oil, add garlic, ginger, dried chili pepper and star anise and stir-fry until fragrant.

5. Put the goose in the pot and stir-fry over high heat for a while.

6. Add cooking wine and two tablespoons of sugar to the stir-fried salted goose. Most of the boil is boiled with water. Pour together from the pot and simmer over medium-low heat for 20 minutes.

7. Simmer the oil of the salted goose and put the dried bamboo shoots in first.

8. Add the carrots and simmer until the carrots are soft and rotten, and put a spoonful of chicken essence.

9. After the carrots are soft and rotten, add tofu and shredded shreds in turn. Cover and simmer for 10 minutes.

10. Sprinkle with scallion oil and it is fragrant"^_

11. Salted goose pot with strong flavor! The ingredients are added according to your personal taste, and you can also add vermicelli. You don't have to put the salt.

Mood stories. Goose meat is highly nutritious, high in protein and low in fat. The high content of unsaturated fatty acids is very beneficial to human health.

The goose meat has the effect of tonifying yin and invigorating qi, warming the stomach and opening the jin! The pickled goose is stewed with various ingredients to make a salty goose pot, which is salty and fragrant.