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

Braised old goose. Ingredients.

Half a goose. 1 potato.

1 carrot.

Accessories. Oil to taste.

Salt to taste. Half a green onion.

2 shallots. A few slices of ginger.

A few cloves of garlic. Cooking wine to taste.

Light soy sauce to taste. Appropriate amount of dark soy sauce.

A few rock sugars. A few sprigs of coriander.

Octagonal two. Wash the goose and remove the feathers.

Chop half and braised it.

Boil water. After the water is boiled, remove and wash and set aside.

Green onions, ginger, garlic, star anise, set aside.

Stir-fry green onions, ginger and garlic.

Then pour in the goose and stir-fry.

Stir-fry until browned, pour in cooking wine and stir-fry together.

Pour in light soy sauce and dark soy sauce and stir-fry.

Then add boiling water and add star anise.

Then add the green onions, bring to a boil over high heat, and simmer over low heat.

When the water is half dry, add rock sugar and continue to simmer.

Prepare one carrot and one potato.

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When there is still a third of the water left in the goose, add it and cook it together.

Add salt and simmer together.

Boil until the water is almost dry.

Stir-fry a few times over high heat.

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Sprinkle with coriander and serve.

Tips: Old goose meat needs to be boiled for a longer time, and it should not be stewed over high heat.

Braised old goose. Materials.

1 goose. 6 slices of ginger.

Light soy sauce 4 scoops.

Cooking wine 0 salt 3 tablespoons.

5 grams of caster sugar.

Sichuan pepper 1 gram.

3 scoops dark soy sauce.

2 tablespoons soybean paste.

Dried chili peppers to taste.

Chopped green onion to taste.

Canola oil to taste.

Potatoes to taste.

The preparation of braised old goose.

Be sure to choose a free-range goose that is more than 500 days old.

Kill and wash; Boil water in a pot and pour all the goose pieces into the pot, the one in the pot is higher than the goose pieces;

Wait for the water to boil again and stir-fry back and forth about 10 times with a spatula (the purpose is to blanch the blood from the bones and meat). Finally, take out the goose, rinse it with clean water, and pour out the blood in the pot! (Because it is fresh, do not boil it in cold water when blanching, as this will lose the original umami.) ）

Pour rapeseed oil produced and sold by our cooperative into the pot, and stir-fry a little rock sugar, ginger, Sichuan pepper, dried chili pepper (chopped) and soybean paste after the oil smokes. The condiment has been evenly combined with the goose meat and then put in the water (the water needs to cover the goose completely).

Put an appropriate amount of light soy sauce, dark soy sauce, (cooking wine can be put or not, loose goose is not fishy), rock sugar. Boil on high heat for 30 minutes, medium heat for 1 hour, pay attention to whether the water in the pot is boiled dry, and boil water needs to be added when boiling!

Cut the potatoes into cubes, put in the potatoes and continue on medium heat for 30 minutes, finally on low heat for 1 hour.

Finally, check whether there is an appropriate amount of marinade in the pot, add salt, stir-fry for a while, and remove from the pot.

Sprinkle with shallots. Put it on the plate, and a healthy and delicious big stove roasted goose is complete!

The braised goose is still a drunken goose.

The best practice of braised goose meat is to cut the goose into pieces and blanch it, then heat the oil, stir-fry the goose for a while under the heat of the oil, add the condiments, then add dried bamboo shoots and stir-fry for a while, add boiling water, turn to the pressure cooker and simmer for 30 minutes, then turn the wok and add potato pieces, and cook for ten minutes on high heat, the specific steps are as follows:

1. Prepare a small piece of hot pot base, this bowl has pickled pepper, pickled ginger, garlic, ginger, Sichuan pepper, green onion segments and dried peppercorns, dried chili peppers, all ready to be put in a bowl for later use.

2. The goose chopped a large piece of water, I added the green onion leaves, pepper and high liquor, and a little pepper, after the water boiled, beat the foam, and continued to cook for two minutes, it is estimated that the reason for adding high liquor can smell the very fragrant goose soup later.

3. After the water, the tap water is washed and dried, and the oil is boiled, and the oil temperature rises and then the goose is stir-fried.

4. Stir-fry until it is a little browned.

5. At this time, put all the condiments prepared in the first step and stir-fry them together.

6. Wait until the flavor of the condiment comes out, and add two caps of high liquor again, and continue to fry until fragrant.

7. At this time, add the dried bamboo shoots that have been soaked one day in advance, and continue to stir-fry.

8. After the bamboo shoots are dried and stir-fried, add boiling water, the ingredients are almost done, add two bay leaves, a cinnamon flat, and two star anise, turn to the electric pressure cooker and press for 30 minutes.

9. After that, pour back into the iron pot and add the potato wedges, and continue to simmer for about 10 minutes.

10. After the potato wedges are cooked, start seasoning and turning on high heat to reduce the juice according to your own taste.

11. The final product is like this.

The preparation of braised old goose.

Ingredients: 3 tablespoons of dark soy sauce, 15 grams of salt, 1 to 2 star anise, 6 slices of ginger, 30 Sichuan peppercorns, half a goose, 2 dried chili peppers, 15 grams of rock sugar, 10 cloves of garlic, 2 tablespoons of cooking wine, appropriate amount of shallots.

1. Heat the oil in a hot pan, put the cleaned goose directly into the pot, and stir-fry.

2. Add thick ginger slices, chili pepper, star anise, Sichuan pepper, cooking wine, stir-fry over medium heat to change color.

3. After the color changes, add rock sugar and dark soy sauce and continue to stir-fry until evenly colored.

4. Add boiling water and salt, if you don't know how much to add, you can add it slowly, and add it while tasting it, because there is no soup in the end, so the salt should be slightly lighter.

5. Simmer over medium-low heat for 1 hour, braised dishes, the main process is like this, hand over to time.

6. Finally, when there is no soup, you can take it out and eat.

1.Cut the goose meat into small pieces, prepare a pot of cold water and boil the goose meat together to skim off the foam and set aside;

2.The same steps prepare the pork belly for later use;

3.Put a spoonful of oil in the pot and heat it, the red dots in the pot and the reed grind will turn into a red circle, and the green onion and ginger slices will stir-fry until fragrant;

4.Put the goose meat and pork belly into the stir-fry, add 10ml of cooking wine, and remove the fishy smell;

5.Add an appropriate amount of hot water, about the same level as the meat, put rock sugar to melt the rock sugar, and add a cinnamon star anise;

6.Pour in about 20ml of light soy sauce and about 5ml of dark soy sauce, mix well, cover the pot and simmer over medium and low heat;

7.Cook for about 1 hour, reduce the juice over high heat, keep turning the socks and stir-fry, and sprinkle with chopped green onions.

Ingredients. Goose.

Goose. 1000g

Excipients, excipients. Appropriate amount of oil, salt, appropriate sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of soy sauce.

How to make braised goose.

1Wash the goose and chop it into pieces. Braised goose preparation step 1

2Boil a pot of boiling water and boil the goose meat. Stir until the goose meat changes color. At the same time, chop the green onion, ginger and garlic and set aside. Step 2 of the braised goose preparation

3. Wash the goose meat again with water. Step 3 of the braised goose method

4Heat the oil in a pan, add an appropriate amount of sugar, and boil until golden brown. Step 4 of the braised goose

5After the sugar is boiled, add the prepared goose meat and stir-fry, and add the chopped green onion, ginger and garlic. Continue to stir-fry. Step 5 of the braised goose preparation

6Add an appropriate amount of soy sauce to taste, pour in boiling water, just submerge the goose meat, and simmer for about 40-50 minutes. Step 6 of the braised goose preparation

7. Simmer until 8 When ripe, add an appropriate amount of salt according to personal taste, and continue to simmer until it is cooked. Step 7 of the preparation of braised goose

8Drain the juice and put it on a plate. Braised goose preparation step 8

Tips: 1.Before stewing goose meat, you can take out the blood water inside, and you can use more water when it rises, and it is advisable to exceed the meat.

2.Goose meat is suitable for people who are weak, lack of qi and blood, and malnourished. 3.

The same cooking method applies to duck meat. 4.People with body heat, weakness, loss of appetite, fever, dry stools, and edema are good for eating more duck meat.