The most authentic way to stew a goose, an authentic way to stew a goose

The most authentic way to stew a goose is as follows:

1. Home-cooked stewed goose.

The first step is to prepare goose, green onion and ginger, star anise, cinnamon, oil, cooking wine, sugar, salt and water.

The second step is to cut the goose into pieces, soak it in water for three hours, and check the pieces and slice them.

Step 4: Pour boiling water and boil, boil first and then simmer for 90 minutes and add salt.

2. Stewed goose with white radish.

The first step is to prepare the goose, white radish, winter melon, green onion and ginger, cooking wine, salt and monosodium glutamate.

In the second step, the goose is directly processed and washed and cut into pieces, and the white radish is peeled and cut into pieces and washed. Slice the green onion and ginger into sections.

The third step is to add water to the pot and put the goose, white radish and winter melon seeds in the pot. Add ginger and cooking wine to simmer.

The fourth step is to boil and simmer over low heat, add salt and green onions after simmering, and finally add monosodium glutamate.

3. Stewed goose in the Northeast.

The first step is to prepare the goose, soybean oil, salt, green onion, ginger and garlic, dried chili, white wine, sugar, soy sauce, braised soy sauce, Sichuan pepper, bay leaves, spices and cinnamon.

The third step is to stir-fry the goose in the pot, heat the water and boil it after it is dry, and put the soy sauce and braised soy sauce in the pot.

Step 4: Add sugar and white wine to boil and wait for 90 minutes.

What is the best ingredient for stewed goose?

The amount of chili pepper when stewing goose depends on the situation, if it is used with goose with ingredients such as sauerkraut or potatoes, then a little chili is enough, it is better to eat slightly spicy, if it is made separately, and you like to eat spicy very much, then you can put more.

The amount of star anise used in stewed goose does not need too much, generally a goose only needs one petal, but the star anise must be fried in oil to produce the fragrance, so as to maximize the role of star anise. Northeast people make meat stews with the addition of star anise.

The most authentic way to stew a goose:Ingredients: half a goose, 2 potatoes.

Excipients: appropriate amount of green onion and ginger, appropriate amount of dried chili, appropriate amount of salt, 1 star anise.

Steps: 1. Cut the goose meat into cubes.

2. Prepare green onion ginger, dried chili pepper and star anise.

3. In a pot under cold water, add green onions, ginger, dried chili peppers, and star anise.

4. Simmer for an hour, add potato wedges and add salt.

5. Simmer until the potatoes are cooked.

The most authentic way to stew a goose:Ingredients: half a goose, 2 potatoes.

Excipients: appropriate amount of green onion and ginger, appropriate amount of dried chili, appropriate amount of salt, 1 star anise.

Steps: 1. Cut the goose meat into cubes.

2. Prepare green onion ginger, dried chili pepper and star anise.

3. In a pot under cold water, add green onions, ginger, dried chili peppers, and star anise.

4. Simmer for an hour, add potato wedges and add salt.

5. Simmer until the potatoes are cooked.

The home cooking of stewed goose is as follows

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.After blanching the goose meat, wash the dregs attached to the goose meat again with warm water.

4.Seasoning needed for stewing goose. (green onions, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.).

5.Put 2 teaspoons of cooking oil in a pot, add an appropriate amount of about 25 grams of sugar, and stir-fry the sugar.

6.Stir-fry the sugar until dark brown-red, then 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 removing the smell).

7.Stir-fry until the goose meat is colored, and add seasonings such as bay leaves and star anise. (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 part of the fishy smell).

8.Stir-fry the goose until brown and move it to a pressure cooker, add hot water to the same level as the goose, 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 20 minutes.

1 goose 2 pcs. Scallions. 3 grams.

Ginger. 3 grams. Aniseed. 1 pc.

Bayberry. 2 tablets.

Sichuan pepper powder. 1 teaspoon.

Light soy sauce. 1 teaspoon.

Salt. 2 teaspoons.

Vegetable oil. 1 tbsp.

Loofah. Amount.

The preparation of stewed goose.

The goose meat is ready.

Slice the green onion and ginger and set aside.

Heat the water in a pot and blanch the goose pieces.

After blanching, wash off the foam with water and remove the water.

Heat the oil in the pot, stir-fry the green onion and ginger until fragrant, and stir-fry the goose.

Add light soy sauce and peppercorn powder and continue to stir-fry.

Move into the pressure cooker, add water, add star anise, bay leaves, salt and cover to simmer the goose meat, turn off the heat for 20 minutes.

Serve the goose. Picture of the finished stewed goose.

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