How to stew goose meat rotten and delicious, how to stew goose meat soft and rotten tricks

Here's how to stew goose meat deliciously and rotten:1. Cut the goose into large pieces and wash it. Be sure to pluck the goose meat before putting it into the pot, the small fluff is more troublesome to deal with, so be sure to be a little patient.

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

3. Blanched goose meat is washed with warm water again to remove the dregs attached to the goose meat. Seasoning needed for stewing goose.

4. Put 2 teaspoons of cooking oil in a pot, add an appropriate amount of about 25 grams of sugar and fry the sugar. Stir-fry the sugar until dark brown-red, then quickly pour in the blanched goose.

5. Stir-fry until the goose meat is colored, add bay leaves, star anise and other seasonings.

6. Stir-fry the goose meat until it is colored and move it to a pressure cooker, add hot water to the same level as the goose meat, add dark soy sauce, light soy sauce and salt. The pressure cooker can be opened after natural pressure.

Let me share my experience because I have been making goose meat for the past two years.

There is a lot of time, and now we have goose meat in the store, so I will say a few more words to you. The geese are also divided into old and young, and the old geese must be delicious. But it was difficult to stew, and the day before yesterday I stewed an old goose of about three years with a pressure cooker.

After chopping for about an hour, the meat is still not rotten.

Soak the goose meat in water and wash it, control the moisture, do not blanch the fresh goose, and add green onions and ginger.

Stir-fry the fragrance, add star anise pepper, cinnamon grass fruit, dry chili pepper and stir-fry, add an appropriate amount of spicy sauce, pour in the goose pieces and stir-fry over low heat to make the fragrance, and cook into the cooking wine.

Add water, the amount of water should be increased at one time, boil on high heat for five minutes, turn to low heat and simmer, do not use high heat. Simmer for about an hour, and finally reduce the juice over high heat, pour in sesame oil to put it out of the pot and put it on the plate, so that the goose meat is soft and rotten, and the meat is not stuffed with teeth.

1. Use beer to stew goose meat, don't use water, use all beer, and then simmer over low heat.

2. Add a little vinegar or sugar to the stewed goose meat.

3. Add a small bag of tea leaves to the stewed goose, or put two hawthorns.

4. Add a few cherry leaves and stew them together in a pot, the goose meat is not only rotten, but also delicious.

5. The most traditional method is, of course, to use a pressure cooker to stew.

There are many ways to stew and eat old goose. Pick the leaves with cherry blossoms and stew them together several times. 2. Stew with beer. 3. Put a handful of soybeans when stewing the goose. To be honest, I haven't made goose meat yet, and it seems like I have to learn it.

When stewing the goose, put some hawthorn, baking soda, and orange peel, and start to stew over high heat.

Chinese cooking is best at the use of heat, whether it is old goose or other meat products, want to speed up the stewing, in addition to adding some accessories, such as hawthorn, baking soda blanching, etc., in fact, the heat is also very critical, generally to take a low heat to simmer, rather than a large heat to cook, in the ordinary pot, if you use high heat, but slow cooking, this is because the use of high heat is easy to make the surface of the meat overcooked, but the inside is indeed raw, the surface of the muscle tissue will be tight, the water is locked in the meat, The temperature and moisture outside are difficult to penetrate, which will lead to a longer time, especially when the meat is added to the pot of boiling water, even more so, because the meat at room temperature will meet the high temperature instantly, and the surface of the meat will be cooked instantly, and the heat will not be easy to continue to penetrate.

The purpose of adding excipients is to cut off the muscle fibers and accelerate the ripening of the meat. It's the same principle as fire.

Star anise, cinnamon, ginger. The specific method is as follows, first prepare the ingredients: goose meat: 2600g, salt: appropriate amount, ginger: appropriate amount, star anise: appropriate amount, Sichuan pepper: appropriate amount, cinnamon: appropriate amount.

1. Wash the goose meat with water and cut it into pieces, then blanch it in a pot and then take it out for later use.

2. Put the blanched goose meat into the pressure cooker, then add ginger slices and an appropriate amount of warm water.

3. Then add the washed peppercorns, star anise, and cinnamon. Cover the pot, simmer for 40 minutes.

4. Prepare a clean and waterless container, and put out the stewed goose meat and enjoy.

1 white goose, 3 pieces of flour skin, 1 green onion, 1 piece of ginger, 5 dried chili peppers, 2 star anise, 3 grams of Sichuan peppercorns, 30 grams of soy sauce, 450 grams of old rice wine, 20 grams of rock sugar, appropriate amount of salt, appropriate amount of oil.

1 The whole goose is cleaned, chopped into pieces, soaked in warm water, cut into cubes, and cut the green onion and ginger for later use.

2 Add water to a pot, blanch the goose pieces and bring to a boil over high heat.

3 Cook for 5 minutes after boiling, then skim off the blood foam.

4 Cook until the goose meat is tightened and the meat turns white, remove it, and put it in a basin to cool and serve.

5 In another wok, pour in a little oil, add rock sugar and stir-fry the sugar.

6 Stir-fry over low heat until the rock sugar melts and bubbles.

7 Add the goose meat, adjust the heat, and stir-fry quickly to color.

8 Add soy sauce and stir-fry, add old rice wine and bring to a boil.

9 Add ginger slices, green onions, dried chilies, star anise, Sichuan peppercorns and other seasonings.

10 Add water, cover the pot.

11 Bring the heat to a boil, reduce the heat to a low heat, and simmer. Simmer over low heat for 2 hours until the goose meat is cooked through.

12 Add the flour and salt to taste. Wait for the powder skin, transparent and soft, and it can be completed.

My experience is that putting a little sour in ingredients, such as hawthorn, plum, or vinegar, will make protein foods easy to stew.

For example, peanut kernels and soybeans have a relatively high protein content, and there are elderly people at home, who always want to stew some rotten, and add a little sour, which will help.

Isn't the "Plum Blossom Student" in the restaurant delicious? I have used plum, hawthorn, and vinegar as mentioned above.

Simmer in a pressure cooker.

Pressure pot goose stewed potatoes:Ingredients: 500g goose meat, 500g potatoes, 10g sugar, 50g dark soy sauce, 3 dried red peppers, 2g salt, 2g green onions, 5g oil, 2g ginger

Step 1: Clean the goose meat and tighten it with boiling water.

Step 2: Scrape off the skin of the small potatoes.

Step 3: Add less oil to the pot, sprinkle some sugar, boil to change color, pour the goose meat into the pot, and stir-fry constantly.

Step 4: Add green onions, ginger and a few dried red peppers, stir-fry until fragrant, then pour the potatoes in, add dark soy sauce and an appropriate amount of salt, add 100ml of water, and turn off the heat for 20 minutes after the pressure cooker is steaming.

Step 5, finished product.

Stew goose in an iron pot, the guy teaches you to stew at home like this, the goose meat is rotten, the soup is thick, chewy, and addictive.

This method of the old goose pot is also too delicious, the goose meat is delicate and soft, too fragrant, and one pot is not enough to eat.

Put some sour things such as hawthorn, plum or vinegar will make protein things stewed, such as peanuts and soybeans The protein content is relatively high. Example: Use beer and simmer over low heat, you can put two hawthorns.

It's very simple, put the seasoning and simmer over low heat.