The most authentic way to braised goose, how to make braised goose delicious to eat

Preparation of ingredients. Half a goose (2000g) 1 green pepper and 1 red pepper Green onion, ginger, garlic Appropriate amount 10 grams of rock sugar A pinch of salt.

Sichuan pepper, cinnamon, fennel A little cooking wine 15 ml dark soy sauce 30 ml Light soy sauce 15 ml Oyster sauce 15 ml.

Cooking process. 1.Rinse the goose, green pepper and red pepper first, cut the goose into cubes, and cut the green pepper and red pepper into cubes.

2.Cut the green onion into white sections, cut the green onion leaf into minced green onions, slice the ginger, and pat the garlic apart.

3.Heat the pot, pour in an appropriate amount of water and bring to a boil, blanch the goose pieces, skim off the foam and set aside.

4.Heat the pot, pour in a little cooking oil, add the blanched goose pieces and stir-fry the oil.

5.Then add the green onion, ginger, garlic, Sichuan pepper, cinnamon and fennel and stir-fry until fragrant.

6.Then add 15ml of cooking wine, 30ml of dark soy sauce, 5ml of light soy sauce, 15ml of oyster sauce, 10g of rock sugar, and a little salt, then pour in an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about 1 hour.

7.Cook the goose meat until soft, add the green and red pepper cubes and reduce the juice over high heat.

8.Finally, sprinkle with chopped green onions and serve on a plate.

Ingredients. Goose meat to taste.

Accessories. Garlic to taste.

Ginger to taste. Ingredient.

Star anise to taste. Cinnamon to taste.

Sichuan peppercorns to taste. Beer in moderation.

Soy sauce to taste. Appropriate amount of chicken bouillon.

Sugar to taste. 1.I'm a goose.

2.Chopped goose meat.

3.Blanch all over the water and wash away the blood foam.

4.Peel the garlic and slice the ginger.

5.Heat the pan with cold oil, stir-fry the ginger slices, garlic, star anise, Sichuan pepper, cinnamon.

6.Add the goose meat and stir-fry until the oil is removed.

7.Add soy sauce and stir-fry well.

8.Pour in beer.

9.Add chicken essence, bring sugar to a boil and change to low heat and simmer.

10.When the meat is almost crispy, add a little salt, change the heat to high for two minutes, and remove some of the soup.

11.The braised goose meat is ready.

Ingredients: fresh goose meat, star anise, peppercorns.

Cinnamon bark, bay leaves, peanut oil, cooking wine.

Light soy sauce, dark soy sauce, green onion, ginger and garlic, rock sugar.

Preparation of braised goose.

Remove from the pan and add cold water, add the goose meat to a boil.

Skim off the foam, boil thoroughly and remove with warm water.

Wash and set aside.

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After that, add star anise, peppercorns, and cinnamon.

Bay leaves, green onions, ginger and garlic, stir-fry until fragrant.

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Add the goose meat and stir-fry for coloring, add cooking wine, light soy sauce, dark soy sauce, appropriate amount of salt, add hot water, bring to a boil over high heat, turn to low heat, cover the pot and simmer for about 1 hour. Drain the soup from a boil and remove from the pot and serve.

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The braised goose is ready and ready to serve.

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Tip 1When blanching the goose, be sure to put cold water in the pot.

2.When stewing, it should be simmered slowly over low heat, so that the stewed meat can be moderately crispy.

The characteristics of this dish: red and bright color, crispy in the mouth, salty, fresh, fragrant, and long aftertaste.

Braised goose authentic recipe:

Ingredients: 1 4 geese, half a green pepper.

Excipients: 30 ml of corn oil, 1-2 spoons of salt, 10 grams of braised sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence, 3 slices of ginger, 2-3 garlic granules, appropriate amount of green onions, 1 section of cinnamon, 1 star anise, 2-3 dried chili peppers, 20 grams of cooking wine, appropriate amount of water.

Steps: 1. Clean the goose meat, put it in a pot, add an appropriate amount of water to the goose meat, turn on high heat, and blanch. Bring to a boil and remove and rinse with cold water.

2. Drain the water. Prepare the ingredients. Green onions and the like need to be cleaned.

3. In a non-stick frying pan, pour in corn oil. Then open a fire. Add green onions, ginger, garlic, cinnamon, chili peppers, star anise. Stir-fry until fragrant. It needs to be stir-fried for a while.

4. After the fragrance comes out, put in the previously blanched goose meat. Start stir-frying together.

5. It needs to stir-fry for 3 5 minutes, then add cooking wine and stir-fry to remove the smell.

6. Add the braised sauce and continue to stir-fry to color.

7. Look, slightly colored goose meat.

8. Add water and slightly overshoot the goose meat. Cover the pot and start simmering. Bring the water to a boil and simmer over medium-low heat.

9. Simmer for 15-20 minutes, then add salt. Stir-fry well to taste.

10. At this time, the color is not very heavy, you need to add a little dark soy sauce, and the color will be brighter after stir-frying. Continue to simmer for 10 minutes.

11. Add chicken essence and stir-fry well to enhance freshness.

12. Finally, before coming out of the pot, add the green pepper pieces and stir-fry them together until the green pepper pieces are broken. You don't need to fry it for a long time.

13. Turn off the heat and put it on the plate!

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, rinse the tap water once, dry it, heat the oil, and fry the goose after the oil temperature rises.

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, 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 stir-fried, add boiling water, the ingredients are almost done, add two bay leaves, a cinnamon, 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.

Braised goose nuggets.

Ingredients: goose, salt, cooking wine, chicken essence, soy sauce, sugar, pepper, pepper, and pepper Method: 1. Heat the oil, stir-fry the green onions, ginger and garlic until fragrant, add the peppercorns, spices, and a few red peppers to stir-fry until fragrant.

2。Pour in the goose pieces and stir-fry, you can blanch the goose pieces in advance and then remove them before stir-frying.

3。Add soy sauce and stir-fry, add rock sugar and stir-fry until the goose pieces are colored.

4。Add water, cover the goose pieces, transfer to a casserole or pressure cooker to simmer, or directly in an iron pot. Add seasoning before cooking.

Braised goose ingredients:

Light goose 600 grams.

Seasoning: soy sauce, cooking wine, sugar, refined salt, monosodium glutamate, sesame oil, green onion, ginger, orange peel, star anise.

Method: (1) Disembowel the light goose to remove the internal organs, wash it, cut it into small squares with a knife, boil the water in the wok, and blanch the goose pieces in the pot —...Next, skim off the foam, remove and wash.

2) After the oil is heated in the wok, first put the green onion, ginger, orange peel and star anise to stir out the fragrance, then stir-fry the goose pieces several times, put in cooking wine, soy sauce, sugar, monosodium glutamate, refined salt, simmer thoroughly on low heat, and then drain the water on high heat, pour sesame oil, and put it on the plate.

Characteristics: maroon color, salty and slightly sweet.

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.

The home practice of the goose:

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.

Steps: 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. 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 onion, 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 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 some 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 stewed goose in the pressure cooker is ready.