How to fry goose meat to be delicious, how to fry goose meat is the best

Celery goose slices.

1 piece of goose breast, 2 celery, appropriate amount of water, a little salt, a little MSG, a little rice wine, and a little mustard.

Method. 1.Take a pot, pour in the amount of water that can cover the goose breast, add salt, MSG, rice wine and boil together, then put in the goose breast and cook over medium heat for about 25 30 minutes until cooked.

2.After blanching the celery in boiling water, scoop it up with ice water until it cools, then scoop it up, cut it into about 6 2 cm segments, and then mix in mustard for later use.

3.Cut the goose breast from method 1 into thin slices, and then place it on a plate in the order of a slice of goose meat and a slice of celery.

Stir-fried goose meat with leeks.

<>1, fry the goose meat in oil first. It has a scorched feeling. This way the gravy can be locked. You can eat the sweet taste of meat.

2. Incense the garlic (Taiwanese)...Add the chives and fried goose meat and stir-fry Luo.

3, of course, put some salt to taste, it is a plate of fragrant goose dishes.

Ingredients: 6 goose legs, 500 grams of marinade.

Excipients: Appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic.

Seasoning: 30 grams of white wine, 20 grams of rock sugar, 50 grams of soy sauce, 10 Sichuan peppercorns, 3 star anise, 1 handful of cumin, bay leaves.

1. Clean the goose legs.

2. Blanch the goose legs in a pot with boiling water and drain.

3. Prepare the marinade. 4. Prepare green onion and ginger.

5. Prepare Sichuan pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, and grass fruits.

6. Put pepper, star anise, cumin, bay leaves, nutmeg, cinnamon, and grass fruits into the brine box or gauze bag, pour in white wine, green onions, ginger, garlic, rock sugar, soy sauce and 1 kg of water, boil over low heat for half an hour, and the marinade is ready.

7. Pour the marinade into the casserole and add the blanched rabbit legs.

8. Bring to a boil over high heat, simmer over low heat for 1 hour, and marinate the goose leg in the marinade for three or four hours.

1. Freeze two goose legs 2. Wash and thaw and chop into small pieces.

3Put water on the pot, bring to a boil, add some cooking wine, blanch the chopped goose meat into small pieces to remove blood foam and impurities.

4. Blanch and remove and rinse with water 5. Fresh celery.

6. Wash the celery and cut it into sections.

7Green onion, ginger, dried red pepper, Sichuan pepper, star anise, cinnamon, bay leaf.

8Finely chop the green onion and ginger.

9. Heat the oil in a wok, fry all the spices, dried red pepper, green onion and ginger, then pour in the duck meat and cook in cooking wine and stir-fry.

10. Mix in a little boiling water, add dark soy sauce and cover and cook for a while, add celery, salt, monosodium glutamate, and sugar to reduce the juice over high heat.

1. Soak the goose leg meat in water for half a day, soak the blood out, clean it, scratch a few knives on the goose, and chop part of the green onion and ginger for later use.

2. Put the goose leg meat into a clean basin, sprinkle 1 small pinch of salt, sprinkle minced green onion and ginger, add a small spoon of white wine, and marinate for 1 hour.

3. Take a frying pan, do not put a drop of oil in the pot, spread the goose leg meat on the bottom of the pot with the front side down, put it on the fire and heat it over low heat, with the heating process, the oil in the goose skin continues to seep out, and the pot makes a sizzling frying sound, and then turn over and fry after one side is cooked, and wait until the goose leg meat is fully cooked, and then take out the wings.

4. Peel the potatoes and cut them into thin slices, fry the potatoes over low heat with the remaining oil in the pan, and shovel out the potatoes when they are cooked.

5. Put the bean paste into the pot, stir-fry the red oil over low heat, add the chopped green onions, ginger, garlic and dried chilies, put an appropriate amount of peppercorns according to personal taste, then add the goose leg meat and stir-fry constantly, add a little sugar, and then put in the potato slices and stir-fry evenly.

6. Wait until the surface of the potatoes and meat is all covered with sauce and fully flavored, turn off the heat, and sprinkle sesame seeds (crushed peanuts), coriander (chopped green onions) and other garnishes to increase the flavor.

Braised goose meat. 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 step will prepare the pork belly for later use, put a spoonful of oil in the pot and heat the red dot in the pot will become a red circle, the green onion and ginger slices will be 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 about the same as good, put rock sugar to melt the rock sugar, add a cinnamon star anise, pour in about 20 ml 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!

Hello: Goose meat is rich in nutrients, has the characteristics of low protein and fat, and has a good effect on women to eat it. What are the ways to make goose meat, and how to make goose meat delicious?

Today, China Eat Network has collected and sorted out a list of goose meat practices for you, telling you what are the methods of goose meat and how to make goose meat delicious.

The practice of goose meat is often made in the house of Daquan House.

Ingredients: 300 grams of goose meat, 100 grams of green bamboo shoots, 2 red peppers, 1 green onion, 1 small piece of ginger, 50 grams of cooking oil, 3 tsp soy sauce, 3 tsp cooking wine, 1 tbsp bean paste, 1 tsp refined salt, tsp monosodium glutamate.

Preparation of home-cooked goose meat.

1.Wash the goose meat and cut it into cubes; Cut the green bamboo shoots into hob blocks; Slice green onion and ginger;

2.Heat the oil, stir-fry the bean paste, green onion slices and ginger slices in the pot, wait for the fragrance, put the goose meat into the stir-fry slightly, cook in the cooking wine and soy sauce, add the refined salt and monosodium glutamate and continue to stir-fry;

3.When the meat is colored, add an appropriate amount of boiling water, after boiling, turn to low heat and burn slowly, and when the meat is cooked, put in the peppers and green shoots, and the green shoots can be cooked after they are cooked.

The practice of goose meat is the method of cold goose meat.

Ingredients: 1 2 pounds of goose breast, 1 2 cups of shredded ginger, 1 4 cups of shredded chili pepper, 1 2 cups of celery, 1 1 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 2 tbsp sugar or monosodium glutamate.

Preparation of cold goose meat.

1. Wash the goose breast, smear it with a little salt, add water and boil over high heat, then change to medium heat and cook until the blood water is released, then turn off the fire, cover the pot and simmer the goose meat, pick it up and let it cool, and then cut it into thin slices for later use.

2. Blanch the celery segments in hot water, rinse them with cold water, and then drain the water for later use.

3. Mix the seasoning and goose slices evenly, marinate and then put other ingredients into the mixture, when serving the plate, you can use chopsticks to line up the goose slices first, then spread other ingredients, and finally pour the sauce.

Share a pickled pepper goose meat method, chop the goose meat into small pieces, prepare some pickled pepper and konjac tofu, first stir-fry the goose meat for more than ten minutes, then pour a bottle of beer and simmer for a few minutes, then add pickled pepper garlic and konjac tofu and stir-fry, adjust the taste, stir-fry for a few minutes to get out of the pot.

The rural brother fried a bowl of goose meat, and only a few simple ingredients were needed to make a delicious goose meat!

Although many people don't like to eat goose meat, the goose meat stewed in this way tastes super delicious.

Usually we have eaten chicken, duck meat, quail meat, but few people have eaten goose meat, goose meat is firm and delicious, with the old goose meat is more muscular, and into the flavor, very mellow, if it is not burned well, there may be a peculiar smell, so we should pay attention to the proportion of ingredients and the method of production at ordinary times, which is not only very effective, but also can ensure the taste, the entrance is also very mellow, and the nutritional value is also very high.

Roasted goose with lotus root.

Ingredients Ingredients: 500 grams of old goose, 200 grams of lotus root, 20 grams of rock sugar, appropriate amount of green and red pepper pieces, 1 spoon of bean paste.

Accessories: 10 grams of salt, appropriate amount of cooking wine, 10 grams of soy sauce, appropriate amount of green onion and ginger, 2 star anise, a little Sichuan pepper.

Method 1: Wash the goose and chop it into small pieces.

2. Prepare green onion ginger, star anise, and Sichuan peppercorns.

3. Peel the lotus root, wash it and cut it into pieces.

4. Put the old goose in the pot and add water, pour in the pepper and cooking wine to blanch, then remove and drain.

5. Add oil to the pot, stir-fry the star anise, and stir-fry the blanched goose.

6. Stir-fry until slightly yellow, add green onion and ginger and continue to stir-fry evenly.

7. Add cooking wine, soy sauce and rock sugar and stir-fry until the goose is colored.

8. Add boiling water and cover the old goose.

9. After boiling, add lotus root, turn to low heat and simmer for 1 hour, drain the soup, and add green and red pepper pieces.

Braised goose in black pepper sauce.

Material Practice.

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 pepperA pinch of juice, peanut butter, sesame oil, salt, sugar, rice wine, soy sauce, oyster sauce, and 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, and soy sauce

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.

Stir-fried shiitake mushrooms with goose meat].

Ingredients. Goose meat: to taste; Shiitake mushrooms: to taste.

Accessories. Salt: to taste.

Specific steps: Step 1.

Cut the goose into cubes and blanch it in water for later use.

Step 2. Add goose meat, chopped green onions, ginger diced, Sichuan peppercorns, and an appropriate amount of water to a pressure cooker, and bring to a boil over medium heat for 15 minutes;

Step 3. Blanch the mushrooms in water, then carefully wash off the impurities on the surface, and tear them into pieces for later use;

Step 4. Add an appropriate amount of oil to the wok, add the minced green onion and ginger to the fragrance, add the goose meat and stir-fry for 2 minutes, add the mushrooms and old soup and simmer for 15 minutes;

Step 5. Add sugar, soy sauce and salt to taste.

Step 6. Reduce the juice from the pan over high heat.

After washing and chopping the goose meat, soak it in water to clear the blood. Prepare the seasoning, drain the pot under cold water and rinse it. Pour an appropriate amount of oil into the pot, heat the oil for 5 minutes, and stir-fry the star anise and ginger slices until fragrant.

Pour in the goose meat and stir-fry evenly, add cooking wine, light soy sauce and dark soy sauce. Add boiling water, the water should cover the food, add green onions, cover over high heat, boil for 5 minutes, then turn to medium-low heat and cook until the goose meat is cooked. After that, open it, add red peppers, stir-fry evenly, cook evenly for 2 minutes, and turn off heat.

1. After washing and chopping the goose meat, soak it in water to clear the blood water.

2. Prepare the seasoning.

3. Scoop up and wash after the pot is soaked in water under cold water.

4. Pour an appropriate amount of oil into the pot, heat the oil for 5 minutes, and stir-fry the star anise and ginger slices until fragrant.

5. Pour in the goose meat and stir-fry evenly.

6. Add cooking wine.

7. Add light soy sauce and dark soy sauce.

8. Add boiling water, the water should cover the food, add green onions, cover over high heat, boil for 5 minutes, then turn to medium-low heat and cook until the goose meat is cooked.

9. After that, open it, add red peppers, stir-fry evenly, cook evenly for 2 minutes, and turn off the heat.

10. Put in a bowl and sprinkle with chopped green onions.