The practice of stewed cabbage with goose is complete, and the practice of stewed goose with cabbage

How to make stewed goose in an iron pot: 1Take a rural free-range stupid goose (about 3250 grams) to slaughter, remove the feathers and make it clean, and chop it into 5 cm square pieces; 100 grams of potatoes peeled and cut into cubes with a knife; 500 grams of Chinese cabbage (cabbage plays a role in absorbing oil) cut into wide strips.

Put 100 grams of soybean oil and cooked lard in a large iron pot (the oil should be slightly more, because the fat content of goose meat is relatively small), and when it is hot, put in the goose pieces and cook 20 grams of high liquor.

Stir-fry over medium heat until the skin is dry and fragrant, then add 5 grams of cinnamon, tangerine peel and Sichuan pepper, 2 star anise, 10 grams of long red dried pepper, 50 grams of green onion and ginger, continue to fry the fragrance, add 10 grams of thirteen spices, 80 grams of golden sauce and golden lion soy sauce to taste.

Add the old soup to the goose pieces, adjust the salt to boil, change to low heat and simmer for 1 hour, then add potato pieces, put the cabbage strips, simmer for 15 minutes on medium heat, add 15 grams of monosodium glutamate to taste, and you can eat. Depending on the preference, you can also eat it with pasta such as corn tortillas, multigrain cakes, and flower rolls on the edge of the iron pot.

Ingredients preparation: a goose, two bottles of beer, green onion and ginger, garlic, spices, bay leaves, nutmeg, cinnamon, salt, liquor, rock sugar, soy sauce, water Cooking steps: 1After the slaughtered goose took off the feathers on it, I picked it for two hours, and I had too much head hair, chopped it off and threw it away.

Put water in a pot and blanch the cut goose in boiling water.

Put a little oil in the pot, put rock sugar, and fry over low heat, so that it is good to have a little color, and it is not as heavy as the stew.

This is a prepared seasoning.

After the sugar color is fried, put in the goose meat and stir-fry over high heat, stir-fry a few times, pour in the ingredients prepared before, stir-fry vigorously, and then pour in a little white wine, the white wine is to remove the fishy smell, and then pour in a little soy sauce and continue to stir-fry, so that about 10 minutes later, pour in beer.

After pouring the beer, pour the water at a higher height than the goose meat.

Cover the lid and start to stew, turn to medium-low heat and simmer slowly for about 90 minutes, you can't rush if the time is too short, the goose meat will not be chewy, and when it is almost cooked, put in the appropriate salt.

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon.

Tangerine peel, Sichuan pepper, white cardamom, dried chili, star anise, green onion, ginger and garlic, thirteen spices.

White wine, essence of chicken, salt and soybean oil.

Method:1The goose is slaughtered, feathered, gutted, cleaned and chopped into small pieces.

2.Peel the potatoes, wash them and hob them.

Diced. 3.Wash the Chinese cabbage and cut it into long thin strips.

4.Remove from the pan and pour in an appropriate amount of soybean oil, heat the oil and add the goose meat.

Pour in an appropriate amount of liquor to remove the smell.

5.Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, Sichuan pepper, dried chili pepper, ginger slices and green onions, add white cardamom to remove the smell and improve the freshness and continue to fry until fragrant.

6.Add the water that has not covered the goose meat, add an appropriate amount of salt to taste, and bring to a boil over high heat.

7.Simmer for 20 minutes, watching the bursts of fragrance wafting in the pot, and the stomach has already grunted 8Add the potato wedges and cabbage strips.

9.Continue to simmer for half an hour, add an appropriate amount of chicken essence to taste.

Take a spoonful, the full goose meat is in full view, and the goose meat is stewed strongly, fat but not greasy.

The goose meat doesn't taste firewood at all, and it tastes good. Wrapped in a thick red sauce soup, the meat is rotten and the bones are crispy.

When you bite into it, the meat is firm and tender, and every bite is full of juice!

A small part of the deliciousness of the meat melts into the soup, and the rest is hidden in the bones, which is delicious and delicious, and the aftertaste is fragrant! Enough to conquer the stomachs of foodies!

When eating the cake, you should pick it up and dip it in the soup, so that it tastes more delicious and delicious.

Salted goose, cabbage, vermicelli.

Method. Step 1: Cut half of the goose into pieces, wash it with warm water and set aside.

Salted goose, cabbage, vermicelli.

Salted goose, cabbage, vermicelli.

Step 2: Add an appropriate amount of ginger slices, an appropriate amount of water, bring to a boil over high heat, and skim off the surface foam with a spoon.

Step 3: Add an appropriate amount of cooking wine.

Reduce heat to low and simmer for about 1 hour.

Step 4: Pour in the washed Chinese cabbage and bring to a boil over high heat, turn to low heat until the Chinese cabbage is almost rotten, and add the vermicelli soaked in warm water in advance.

Step 5: You can turn off the heat in two minutes.

Ingredients: 1500 grams of goose, 750 grams of Chinese cabbage (small white mouth).

Excipients: Magnolia tablets.

25 grams, 10 grams of shiitake mushrooms (dried), 13 grams of Zhenglun starch (broad beans).

Seasoning: white sugar.

25 grams, cinnamon bark 1 gram, star anise 1 gram, ginger 20 grams, fennel seeds [cumin seeds] 1 gram, shallots 20 grams, long pepper 1 gram, rice wine 20 grams, lard.

refining) 100 grams, 20 grams of soy sauce, monosodium glutamate.

3 grams, 5 grams of salt.

Operate. 1.After the goose is slaughtered, the internal organs are cut out, rinsed with water, and the bones and tendons are removed;

2.The goose meat will be cleaned.

Put it in a basin and marinate it with soy sauce and rice wine;

3.Slice the green onion and ginger;

5.Put the fried goose in another pot, add water to submerge the goose meat, add refined salt, rice wine, green onions, ginger slices, star anise, fennel seeds, long pepper, cinnamon, cover the pot and simmer;

6.Simmer until nine are ripe, take out the sloping blades, put them neatly into a bowl, add the original juice of the boiled goose and steam them in the basket; Shouting and staring.

7.Wash the cabbage and cut into strips of length and width;

8.Soak the magnolia slices, wash them, cut them into thin strips and set aside;

9.Soak the mushrooms, remove the stems, wash them, soak them in boiling water, put them in a bowl, add 50 ml of clear soup, refined salt, and rice wine and steam them for 1 hour;

11.In addition, put a wok on a hot fire, pour 450ml of clear soup into it and bring it to a boil, add fried cabbage, refined salt, rice wine, soy sauce, monosodium glutamate, and sugar.

Boil; 12.Remove the soup, thicken with wet starch, remove from the pan and place on a plate;

13.Take out the steamed goose and drain the juice, flip it over and buckle it on the cabbage, and garnish the steamed shiitake mushrooms on it;

14.Put the net wok on medium heat, pour in the original juice of the steamed goose, add the magnolia slices to boil, thicken with wet starch, and pour it on the goose.

Tips for making it. 1.This dish is pickled and then fried, then steamed and then fried, pickled to make it flavorful, first fried and shaped, steamed to make it crispy, then fried and colored, crispy on the outside and tender on the inside, thickened and poured with wet starch, it is a fried cooking technique. Each process is complete, and it is the authentic flavor of Shanxi;

2.Due to the frying process, 1500 grams of cooked lard need to be prepared.

Ingredients: 1 winter bamboo shoot, half a cabbage, 1/4 of an old goose.

Steps: 1. Blanch the goose after washing.

2. Add boiling water, ginger slices, cooking wine, boil and put in the winter bamboo shoot slices.

3. Simmer for 3 hours, then add the cabbage and continue to simmer for 40 minutes, and finally add salt to taste.

The practice of stewed cabbage with old goose.

Ingredients: Cabbage for most of the year.

Half a goose.

Haitian flavor extremely fresh soy sauce to taste.

Fuel consumption: Moderate amount.

Totole Essence of Chicken to taste.

Dark soy sauce a little.

Thirteen spices to taste.

Appropriate amount of green onion, ginger and garlic.

A little star anise, bay leaves.

Salt to taste Old goose stewed cabbage.

How to wash the cabbage and break it into pieces, fry it in the pot and set aside!

Put a little oil in the pot to heat, put green onions, ginger, garlic, star anise, stir-fry to bring out the fragrance, pour in the goose meat and then stir-fry, fry until the goose meat is tightened and fragrant, add water, simmer for 20 minutes, add cabbage, soy sauce, dark soy sauce, oil consumption, thirteen spices, salt, bay leaves, and then stew until the cabbage is cooked and put the chicken essence out of the pot! Remember not to add more water, cabbage into the water, otherwise too much water will affect the taste!

It's delicious and fragrant, and it's starting to move