How to make stewed goose with black pepper sauce How to make stewed goose with black pepper sauce de

Material. Black pepper sauce is a widely used sauce, and because it is used more in Western food, it is easy to be considered a Western-style sauce. Black pepper beef tenderloin is a well-known dish, but there is no shortage of dishes made with black peppers in Southeast Asian cuisine, such as black pepper chicken pot and black pepper lamb brisket.

In fact, the black pepper sauce uses different soup bases and condiments to create different flavors. Today's recommended stewed goose with black pepper sauce is a combination of Western and Cantonese styles.

Method. Ingredients: 400 grams of light goose, 15 grams of garlic, 15 grams of ginger, 15 grams of garlic (declothed and crushed), 20 grams of chopped black pepper, a little juice, peanut butter, sesame oil, salt, sugar, rice wine, soy sauce, oyster sauce, peanut oil.

Preparation: Chop the goose into pieces and set aside; Boil the oil, stir-fry the ginger, garlic and black pepper until fragrant, stir-fry the goose pieces until the oil comes out, and save the rice wine. Add an appropriate amount of water, soy sauce, oyster sauce, rice wine, juice, peanut butter, season with salt and sugar, simmer for 45 minutes until minor, then add garlic to boil, and finally add a little sesame oil.

Preparation of black pepper sauce.

Garlic, onion, finely chopped as much as possible.

Add butter to the pan, then add the chopped garlic and onion and stir-fry until tender.

Add water, add pepper, soy sauce, salt, sugar, etc., and continue to cook.

Add whipping cream or milk (nothing to ignore).

Whole garlic cloves, add a little oil and fry until golden brown.

Put the boiled sauce in a bottle and drizzle with garlic oil, which should last longer.

The ingredients used in the home-cooked method of braised goose are a quarter of goose meat, star anise, cinnamon, cinnamon leaves, ginger slices, a raw garlic, peanut oil, sugar, dark soy sauce, and light soy sauce.

Prepare the ingredients, blanch and drain the goose, add star anise and cinnamon to stir-fry, pour in the goose meat and fry for a while. Add a little dark soy sauce to color, half a spoon of sugar, about two or three spoons of light soy sauce and continue to stir-fry evenly. Put it in the heated stew pot for an hour, add the cinnamon leaves, garlic and raw garlic.

Depending on how much the meat is softened, adjust the time appropriately.

Braised goose is a characteristic traditional dish in Guangdong Province and belongs to the Cantonese cuisine. Wash the goose, marinate it with salt and wine, put it in the pot and fry it slightly, stir up the oil wok, put in ginger, garlic, southern milk, hoisin sauce and stir-fry until fragrant, and then put the fried goose and stir-fry it, splash the wine, and add water. Add sugar and soy sauce and simmer until boiled, add salt to taste, and chop pieces and serve on a plate.

Goose meat contains a variety of amino acids, its composition is close to the proportion of amino acids required by the human body, from the biological value of the point of view, goose meat is a full-price protein, high-quality protein. Goose meat has a lower fat content, only a little higher than chicken and much lower than other meats.

Goose meat is not only low in fat, but also of good quality, with a high content of unsaturated fatty acids, especially linolenic acid, which exceeds that of other meats. The fat of goose meat also has a low melting point and a soft texture.

The practice of stewed goose with sauce.

Ingredients: If you can't buy goose in the market, it will be just as delicious to cook it with duck.

Pour the sliced goose meat into the pan and stir-fry until dry.

After frying the water, it will be a little sticky, but don't rush out of the pan, continue to stir-fry until all the fat on the goose skin is fried, and fry until it is non-stick and the goose meat is golden brown.

Put the sour bamboo shoots, spices, and chili peppers into the pot, add a little cooking oil and continue to stir-fry, and after smelling the fragrance, add soy sauce and salt and stir-fry twice before pouring in beer, and the beer can drown the goose meat (because I cook a whole goose and the portion is large, so I use three bottles of beer).

Add the garlic sprouts and simmer together.

Simmer over medium-high heat for 5 minutes, then reduce to medium-low heat and simmer until only a little soup remains, the whole process takes about 30 to 50 minutes.

After simmering, add oyster sauce to enhance the color and freshness, and remove from the pot to put on a plate.

1 light goose cleaned with ingredients.

Green onion, garlic, ginger to taste.

Half a bowl of rice wine.

2 tbsp hoisin sauce, pillar sauce, peanut butter each.

Boiling water, salt, pepper, sugar to taste.

Tangerine peel half.

The practice of stewed goose with sauce.

Slice the ginger, remove the head and tail of the green onion, and peel the garlic for later use.

The light goose chops the feet, neck, and also dries the water for later use, because the goose is too big to fit in the pot, and if there is a pot to fit the goose, you don't need to chop.

Heat the pot and put down the ginger slices and garlic to burst, put the goose in the pot and explode together, sprinkle the rice wine from time to time, and burst the goose on both sides until golden brown.

When the goose is golden on both sides, let go of the water (the water must be boiled), then put all the ingredients, put the freshly burst ginger, garlic and green onion into the goose's belly, and cover and roll over high heat. After 20 minutes, turn to medium heat, turn both sides down from time to time during the rolling process, and simmer until inserted into the goose with chopsticks. If there is a lot of juice, turn on the high heat, open the lid and roll again to dry the juice.

Turn off the heat when the goose is cooked, don't open the lid immediately, wait for the goose to simmer in the pot for 15 minutes before serving, and put it on the juice.

Tip: If there is a lot of oil when popping the goose, pour out the oil, and be sure to use freshly boiled water when releasing the water. Put sugar with flakes of sugar, so that the goose juice will have a good effect and be sticky enough.

Ingredients: 300 grams of roast goose meat, 1 green pepper, half an onion, 1 red pickled pepper, appropriate amount of green onion, ginger and garlic, 1 teaspoon black pepper, appropriate amount of salt, 1 teaspoon chicken essence, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, half a tablespoon of barbecue sauce, 1 teaspoon of sugar.

Steps. 1.Prepare the ingredients, wash the roast goose meat and chop it into small pieces.

2.Marinate the roast goose meat in 1 tablespoon of dark soy sauce and cooking wine for a few minutes.

3.Wash the green peppers, onions, and red pickled peppers and cut them into cubes.

4.Heat the green onions, ginger and garlic in the pot and stir-fry until fragrant, pour in the meat pieces and stir-fry.

5.Then add 1 scoop of dark soy sauce.

6.Add 1 scoop of cooking wine. Cover and simmer for a few minutes.

7.Cook until the meat pieces are seven or eight ripe, add onions, green and red peppers, and stir-fry.

8.Add salt, 1 teaspoon sugar and chicken bouillon.

9.Sprinkle 1 teaspoon of ground black pepper and stir-fry well.

Black Pepper Sauce: 1kg of Zhuhou Sauce, 35g of Black Pepper Powder, 6kg of Sand Ginger Powder, 40g of Soy Sauce, 40g of Minced Onion, 40g of Chili Oil, 25g of Huadiao, 60g of Sugar, 50g of Raw Oil%d%A

Ingredients: 500 grams of goose meat.

Excipients: 100 grams of chili pepper (red, pointed).

Seasoning: 50 grams of ginger, 15 grams of soy sauce, 50 grams of rice wine, 2 grams of salt, 1 gram of monosodium glutamate, 25 grams of garlic (white skin), 2 grams of sesame oil, 100 grams of lard (refined), 15 grams of starch (corn).

1.Wash the goose meat, drain it and cut it into 3 cm cubes;

2.Wash and peel the ginger and cut it into small diamond-shaped slices;

3.Wash the fresh red pepper, remove the stems and seeds, cut into small slices and set aside;

4.Put the frying spoon on the fire, put in the cooked lard (75 grams) and cook until it is hot, first fry the tender ginger a few times, and then stir-fry the goose meat;

5.Wait for the water to be dried, cook in the rice wine, continue to stir-fry for 3 minutes, add soy sauce and refined salt (grams) and stir-fry well, then add garlic cloves, meat broth (500 grams), simmer for 20 minutes, the goose meat is soft, put it in a large bowl;

6.Stir-fry the bottom oil in the spoon and burn it until it is 60% hot, add fresh red pepper and refined salt to fry, then pour in the goose meat, put in monosodium glutamate, dilute and thicken with wet starch, turn it over a few times, put it on a plate with a spoon, and pour sesame oil on it.

The soy sauce stewed goose made in this way is particularly flavorful, and delicious, the taste is very good, nutritious and delicious.

Braised goose is a common delicacy in daily life, many people like to eat stewed goose, stewed goose is not only delicious, but also has a very high nutritional value, so do you know the practice of stewed goose? How do you make stewed goose delicious? Let's introduce you to the recipe for stewed goose.

Method 1. Material.

Half a light goose, a few taro, column sauce, appropriate amount of ginger, onion and garlic.

Method. 1. The light goose is cut into pieces and set aside.

2. Stir-fry the ginger, shallots and garlic from the pot until fragrant, add the Zhuhou sauce and stir-fry until fragrant, add the goose meat flying through the water and stir-fry, so that each piece of goose meat is evenly stained with the Zhuhou sauce, and then add the taro and stir-fry slightly.

3. Then put all the ingredients into the casserole, add the water just below the goose meat, and simmer for two hours.

Practice 2. Material.

1/2 goose, ginger, garlic, green onion, oil, cooking wine, sesame oil, pepper, salt, chicken essence, sugar, soy sauce, 2 tablespoons of iced plum sauce.

Method. 1.Wash and chop the goose for later use, slice the ginger, cut the green onion, and chop the garlic.

2.Goose and ginger slices under the pot to boil for a while, take out the bubble cold water to dry and set aside, garlic, ginger in the pot to stir-fry, pour goose and 2 teaspoons of cooking wine into the pot and stir-fry for a while, add water, an appropriate amount of soy sauce, a little salt, chicken essence after boiling, change to low heat and simmer until the goose is soft and the juice is quickly drained.

3.Add 2 teaspoons of iced plum sauce, a little sugar and stir-fry evenly, simmer for a few minutes, sprinkle green onions and sesame oil, and stir-fry evenly.

Method three. Material.

400 grams of light goose, 15 grams of garlic, 15 grams of ginger, 15 grams of garlic, 20 grams of chopped black pepper, a little peanut butter and sesame oil, salt, sugar, rice wine, soy sauce, oyster sauce and peanut oil.

Method. Chop the goose into pieces for later use; Boil the oil, stir-fry the ginger, garlic and black pepper until fragrant, stir-fry the goose pieces until the oil comes out, and save the rice wine. Add an appropriate amount of water, soy sauce, oyster sauce, rice wine, peanut butter, season with salt and sugar, simmer for 45 minutes until minoru, then add garlic to boil, and then add a little sesame oil to serve.

Method 4. Material.

1 piece of goose, southern milk, hoisin sauce, salt, wine, ginger, garlic, sugar, soy sauce.

Method. 1. Wash the goose, marinate it with salt and wine, and put it in a pot to fry it slightly.

2. Stir-fry the oil in the wok, add ginger, garlic, southern milk, and hoisin sauce to stir-fry until fragrant, then put the fried goose and stir-fry, splash the wine, and add water.

3. Add sugar and soy sauce and simmer until boiled, and add salt to taste.

4. Chop the pieces and put them on the plate.

Goose.

A can of beer.

Green onions, shallots to taste.

Ginger to taste. 1 piece of garlic.

Bay leaves: Appropriate amount.

Star anise: 1 piece.

Sichuan peppercorns to taste.

Dried chili peppers to taste.

One green pepper and one red pepper.

Salt to taste. Soy sauce to taste.

Dark soy sauce to taste.

The practice of beer stewed goose.

After heating the pan, pour in an appropriate amount of oil, and pour all the green onions, ginger, garlic and other ingredients you have just prepared into the pot and stir-fry until fragrant. Preparation of beer stewed goose Step 2

Pour the goose meat into the pot, add an appropriate amount of salt, cooking wine, soy sauce, and stir-fry until the meat is fragrant, then add a little dark soy sauce to adjust the color, and continue to stir-fry to make the color even. To prepare the beer stewed goose Step 3

Pour beer into the pot and submerge the fried goose meat, add a few bay leaves, cover the pot and simmer over medium heat. During the period, cut the red and green peppers, add them when the juice is almost the same, and stir-fry. Preparation of beer stewed goose Step 4

Serve on a plate, sprinkle with chopped green onions, and you're done