Two major recipes for goose meat, best practices for goose meat

1. Braised goose meat.

After the goose is cleaned, remove the hair, wash it, set it aside for later use, put an appropriate amount of water in the pot, boil it, and put the goose whole in it. After cooking for three minutes, remove the goose meat. Put an appropriate amount of cooking oil in the pan, put the goose meat down, and fry for about 1 to 2 minutes.

After washing the goose, add an appropriate amount of cooking oil, heat it to about 70% hot, add green onions, ginger and garlic and stir-fry until fragrant, put in the processed goose meat, and stir-fry for about a minute. You can add liquor, salt, etc. according to your taste's preference. This is a delicious dish of braised goose meat.

2. Roasted winter melon with goose meat.

Wash the goose and cut it into small pieces and set it aside for later use, wash the winter melon and cut it into small pieces and set it aside for later use, and chop the green onion, ginger and garlic into fine pieces and set aside for later use. In a clean pot, put an appropriate amount of cooking oil, add green onions, ginger and garlic and stir-fry until fragrant, then put the meat in it, fry until it changes color, then put an appropriate amount of water in the pot, add winter melon after boiling, and finally add an appropriate amount of salt, sugar, sesame seeds, etc. according to your taste. A dish of goose stew with high nutritional value of winter melon is ready.

3. Stewed goose with dried potatoes.

Soak the dried potatoes in water for about four hours. Tell me to clean it and cut it into small pieces and set it aside for later use, preferably to remove the fat. In this way, the fat and lean meat are put aside separately for later use, prepare the green onion, ginger and garlic and cut it into fine pieces and put it aside for later use, put an appropriate amount of cooking oil in the pot, put in the green onion, ginger and garlic and stir-fry until fragrant, and then put the goose meat in and stir-fry a few times.

Until the fat meat is refined into oil, put in the lean meat, stir-fry until it changes color, and finally add an appropriate amount of water, boil, add potato pieces, add cooking wine, sesame salt, etc. according to your taste preferences, you can add some garlic, the taste will be better.

Perilla stewed goose

Ingredients: perilla leaves, goose, ginger, garlic, salt, wine, light soy sauce, dark soy sauce, sugar.

Method: 1. Pick off the perilla and wash it for later use.

2. Wash the goose and marinate it with salt and wine.

3. First fry the goose with oil in the wok and shovel it up when the goose body is golden brown.

4. Put oil in another wok, add ginger, garlic and perilla to stir-fry until fragrant, put in the fried goose and stir-fry it slightly and splash the wine, add water, light soy sauce, dark soy sauce and sugar to cook the goose and put salt to taste it and put it up.

5. After a little freezing, cut the pieces and spread them on the plate, and use the original juice of the stewed goose to thicken and pour on the goose surface.

Saltwater goose

Ingredients: Goose meat (to taste).

Seasoning: star anise (appropriate amount), Sichuan pepper (appropriate amount), cinnamon (appropriate amount), bay leaf (appropriate amount), clove (appropriate amount), cooking wine (appropriate amount), chicken essence (appropriate amount), salt (appropriate amount), green onion (appropriate amount).

1. Half a slice of goose meat, wash, drain, first rub a layer of salt on the surface (a little more), add cooking wine, green onions, ginger slices, and all spices to massage together.

2. Put it in a plastic bag and refrigerate it for 48 hours.

3. Rinse the marinated meat with clean water (do not use all the condiments used for marinating).

4. Add water again, add star anise, Sichuan pepper, cinnamon, bay leaves, chicken essence, cooking wine, salt, ginger slices, add a few cloves and boil together.

5. Change the heat to low and cook for about half an hour, and the chopsticks can be poked in.

6. Refrigerate for more than eight hours and chop pieces.

The delicious goose meat recipe is braised goose meat, as follows:

Ingredients: 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.

Here's how:

1. Cut the goose meat into small pieces.

2. Prepare a pot of cold water and goose meat to boil together to skim off the foam and set aside, and prepare the pork belly for later use in the same steps.

3. Put a spoonful of oil in the pot and heat it, the red dots in the pot will turn into a red circle in the sedan chair, and the green onion and ginger slices will be stir-fried until fragrant.

4. Add the goose and pork belly to the stir-fry.

5. Add 10ml of cooking wine to remove the fishy smell.

6. Add an appropriate amount of hot water, which is about the same level as the meat, put rock sugar to melt the rock sugar, add a cinnamon star anise, pour in about 20 ml of raw traces and about 5ml of dark soy sauce and mix well, cover the pot and simmer over medium low heat, and cook for about 1 hour.

7. Reduce the juice on high heat, stir-fry constantly, sprinkle with chopped green onions, and turn off the heat after the juice is almost complete.

How to buy goose meat.

Choose goose meat that is fresh red in color and does not ooze too much blood, and if the meat is already dark red, it is not too fresh. It is best to choose the meat of the white goose, and the meat under the wings is thick, the tail meat is rich and soft, and the skin is shiny.

As follows:

Ingredients: goose meat: 1000g, fried tofu: 300g, salt: appropriate amount, soy sauce: appropriate amount of Qingling hand, appropriate amount of monosodium glutamate, appropriate amount of liquor, appropriate amount of blended oil.

1. Wash the goose meat and chop it into small pieces for later use.

2. Heat the pot and put a little oil.

3. Add the goose pieces and stir-fry, spray cooking wine to remove the smell.

4. Add soy sauce to add color.

5. Add the bean bubbles.

6. Add water and simmer for 60 minutes.

7. Put salt. <>

8. Put monosodium glutamate.

9. Stir-fry evenly.

10. Serve it out and it's done.

Goose in soy sauce. Materials.

a light goose; garlic, a little ginger; two bowls of soy sauce; three bowls of water; 1/2 slice of brown sugar.

Method. Get out of the oil pot, put ginger, garlic, tangerine peel and stir-fry, put the goose, try to grind all parts of the goose with oil, put the sauce directly after scalding the oil and water, boil the low fire, turn over every ten minutes to avoid sticking to the pot, open the lid after boiling for half an hour, and then open the lid and cook for half an hour to get on the pot, and wait for the goose to be cut into pieces, the taste is great.

Lotus wind goose cage.

Ingredients: glutinous rice, goose meat, sweet beans, shrimp, red pepper grains, diced ham, lotus leaf.

Seasoning: dark soy sauce, lard, butter, salt, monosodium glutamate, chicken essence, sugar, corn starch, salad oil, red hand cherry, coriander leaves.

Method: 1. Steam the glutinous rice in the steamer, add lard, butter, dark soy sauce, monosodium glutamate, chicken essence and sugar and mix well and set aside.

2. Change the wind goose into strips, take a small steamer with lotus leaves, put the steamed glutinous rice, put the wind goose meat strips, and steam the potatoes with a strong fire ruler for 20 minutes.

3. Put the pot on the heat, add water to boil, add sweet beans, shrimp, red pepper grains, diced ham and boil water for 1 minute and remove it.

4. Put the salad oil in an empty pot and boil it until it is hot, and drain the oil from the raw materials that have been boiled over low heat for 30 seconds.

5. Put the pot on the heat, add 50 grams of water, salt, monosodium glutamate, and sugar to boil, then use cornstarch to thicken the thickener, add the sweet beans, shrimp, red pepper grains, and diced ham that have slipped through the oil, pour the oil on the steamed glutinous rice wind goose, and place red cherries and coriander in the middle.

Goose meat can be made by braised method, you need to prepare some goose meat to chop into pieces, and then put it in the oil pan to fry it, put the refined salt, wet starch, brown sugar, soy sauce into the bowl and stir evenly, add an appropriate amount of water to continue to whip, add some oil to the pot to heat, garlic, ginger, green onion put in and stir-fry, put the goose meat in it and continue to stir-fry, and then add brown sugar and stir-fry evenly, thicken with wet starch, and you can put it out to eat after stir-frying.

Goose meat can also be eaten with leek moss, cut the goose meat into small pieces, cut the leek moss into segments, add an appropriate amount of oil to the pot, drain the leeks into it and stir-fry evenly, add goose meat, and then add an appropriate amount of water, add salt to stir-fry it, and the soup can be served out to eat after it is thickened.

Goose meat can also be eaten with potatoes, first of all, the goose meat is slaughtered and processed and chopped into pieces, and then put it in the pot to boil the foam and skim off, the potatoes are cleaned and cut into pieces, add an appropriate amount of oil to the pot and heat it, put the green onion and ginger in it and stir-fry it, then put the goose meat in and stir-fry, add the appropriate amount of salt, sugar and soy sauce, slowly simmer for 30 minutes, and then put the potato pieces in and stew until the potatoes and meat are cooked and can be served out to eat.

Ingredients: goose, ginger, dried chili, cooking wine, dark soy sauce, light soy sauce, rock sugar, bay leaves, star anise, cinnamon, green onions. Wash the goose meat and cut into cubes.

After blanching, remove and wash the mountain clean. Add rock sugar and stir-fry until the sugar is colored. Put and sell the goose, big ingredients, and cooking wine that have been blanched in the digging and fragrant.

Add light soy sauce and dark soy sauce, add hot water, and the amount of water is not over the goose meat. Bring to a boil over medium and low heat, simmer for 80 minutes and serve. <

Materials. 1 goose, 8 slices of ginger, 2 dried chilies, 100 grams of cooking wine, 10 grams of dark soy sauce, 30 grams of light soy sauce, 40 grams of rock sugar, 5 bay leaves, 8 star anise, 1 small slice of cinnamon, 4 green onions.

1. Wash and cut the goose meat into cubes. After blanching, remove and wash, and prepare the seasoning.

2. Put in the rock sugar and stir-fry the sugar color.

3. Put in the blanched goose and ingredients, and add cooking wine to stir until fragrant.

4. Add light soy sauce, dark soy sauce, add hot water, and the amount of water is not over the goose meat.

5. Bring the heat to low and low, and then take it out of the pot and serve it on a plate in 80 minutes.

Teochew braised goose. Materials.

Dark soy sauce, light soy sauce, salt, brown sugar; Sichuan pepper, star anise, tangerine peel, cinnamon appropriate amount; Sliced an appropriate amount of bay leaves, coriander, garlic, and ginger in a large piece.

Method. Go to the market or farmhouse to buy a goose, and then the stall owner will help you slaughter it, go home and pluck out the small feathers on the goose, clean the goose, the feet and wings of the goose, (the general family buys the whole goose is a festival to worship God, it is not recommended to cut off the feet and wings of the goose, to keep) usually eat the goose, buy the whole goose to make your own can cut out the goose feet, goose wings, open a hole between the ribs of the chest, slice the ginger into the goose's belly, tie it with a toothpick, so that the marinade is easy to soak into the stomach.

Put water in a large wok, bring the water to a boil, put in all the marinade ingredients, boil, put in the whole goose to boil over high heat first, and then simmer over low heat, about an hour and a half, when boiling, you must turn it, and pour the marinade into the stomach.

Goose blood, goose gizzards, goose intestines, and foie gras are all cleaned, and then marinated when the marinated goose is good, or you can leave half of the marinated goose and then put it in the marinade.

After the goose is cooked, take it up and let it cool, and in summer it can be put in a fresh-keeping bag and put it in the refrigerator, and in winter it can be dropped there and cooled when it is cold.

Teochew braised goose. Chop pieces and put them on a plate, drizzle a little brine juice, if you want to eat sweet, you can skip the marinade, chop garlic and vinegar and dip it. It's a delicacy.

Delicious, sweet, delicious Teochew braised goose.

Goose feet and goose wings. goose intestines, goose heads, foie gras, goose gizzards.

Delicious, sweet, delicious Teochew braised goose.

Braised eggs marinated in braised goose juice.

The busy preparation of the children's grandparents is hard.

1. Roasted goose meat with cucumber.

Ingredients: 100 grams of goose meat, 120 grams of cucumber, 15 grams of fungus, 10 grams of ginger, 5 grams of salt, 10 ml of cooking wine, a little pepper, sesame oil, and shredded red pepper.

Method:1Cut the goose into cubes; Cucumber cut into hob cubes; Ginger slices; Soak the fungus and cut it into small pieces.

2.Remove the goose pieces after boiling water.

3.Heat the oil in the pot, put ginger, red pepper shreds, cucumbers, goose meat and stir-fry, add salt, cooking wine, pepper, stir-fry the fungus thoroughly, and drizzle with sesame oil.

2. Braised goose meat.

Ingredients: 300 grams of cooked goose meat, 200 grams of peanut oil (actual consumption of 50 grams), green onion, ginger, garlic, soy sauce, brown sugar, wet starch, refined salt.

Method:1Cut the cooked goose meat into 1 cm cubes, fry them in peanut oil, remove them and set aside.

2.Put the soy sauce, brown sugar, wet starch and refined salt together, add an appropriate amount of water and mix it into a thin paste for preparation.

3.Put a little peanut oil in the pot, put in the green onion, ginger and minced garlic after the oil is hot, add the fried goose meat after cooking the fragrance, stir-fry it and then hook the paste adjusted with brown sugar and wet starch, stir-fry it again, and wait for the paste to thicken and stick to the goose meat, you can put it on a plate and eat.

Preparation of stewed goose meat.

Ingredients: goose meat, green onion, ginger, pepper powder, seasoning.

1. First of all, the big goose meat is ready.

2. Cut the green onion into sections, cut the ginger into slices and set aside.

3. Then pour water into the pot and boil it, put the goose pieces in and blanch the water.

4. After blanching, wash it with water, skim off the foam on it, take it out, and dry the water.

5. Pour an appropriate amount of oil into the pot and heat it, put the green onion and ginger into the stir-fry until fragrant, and then put the goose meat into the stir-fry.

6. Add the light soy sauce and Sichuan pepper powder to continue stir-frying.

7. Then put the meat into the pressure cooker and pour an appropriate amount of water, put star anise, salt, and bay leaves, cover the pot, simmer, and turn off the heat after 20 minutes.

8. Serve the goose meat.

Goose stew with potatoes.

Ingredients: goose meat, potatoes, green onions, cooking wine, salt, light soy sauce, dark soy sauce.

Method 1: Clean the goose meat with water, then cut it into cubes and set aside.

2. After removing the skin of the potatoes, wash them, cut them into large pieces, cut the green onions and dried chili peppers into segments, and set aside.

3. Pour soybean oil into the wok, wait until the oil boils, then put the dried chili peppers and green onions into the stir-fry until fragrant, then put the goose meat pieces in, and continue to stir-fry over medium heat.

4. Then put the soy sauce in, continue to fry, pour in an appropriate amount of water, and don't pass the goose meat.

5. After the soup boils, add salt to stir, put in the potato pieces, and slowly cook over low heat until the soup in the pot is dry.

6. Turn off the heat and it's ready to eat.