Clear soup goose hot pot

"Clear soup goose hot pot" is generally made by stewing. Stew slowly with low fire to make the soup tender. In order to shorten the cooking time, pressure cooker pressing can also be used. The preparation method of "goose hot pot with clear soup" is as follows:

Choose a fat and tender goose, put goose blood into a big bowl filled with salt water when slaughtering, then remove goose feathers, rinse with clear water, remove internal organs and wash, chop off goose head, goose feet and goose wings, cut the goose body into strips with a length of 11 cm and a width of 5 cm, rinse off the blood, put it into an autoclave, add clear water and add ginger 51. 5 grams of Amomum Tsaoko, 11 grams of Amomum villosum, 11 grams of Radix Angelicae Dahuricae and 5 grams of Zanthoxylum bungeanum, covered, and after the fire is high, the fire is turned to low heat for about 21 minutes, then the cover is removed, the ginger onion and spice bag are removed, the refined salt and chicken essence are added, the goose meat is picked up and put into a big pot, and the soup is poured into another big pot after the soup in the pot is clarified.

when the guests arrive, take a hot pot basin, first add a certain amount of goose meat, then add soup, and serve with the braised dishes ordered by the guests, cold goose blood, seasonal fresh vegetables and hot peppers dipped in water.

special goose hotpot

ingredients:

a fat goose is about 2111g, and mushrooms are 51g.

Seasoning:

Ginger, onion, garlic, pepper, pepper, fennel, salt, cooking wine, sesame oil, lard, soy sauce, pepper noodles, pepper noodles, chili paste noodles, monosodium glutamate, etc.

Side dishes:

Tofu, Flammulina velutipes, frozen mushrooms, Chinese cabbage, lotus cabbage, mung bean vermicelli, mung bean sprouts, etc.

Production method:

1. Slaughter the goose, cut its internal organs into pieces, cut the goose into 3cm pieces and marinate them with cooking wine and salt for a while, add water to the pot, boil the goose pieces, remove blood foam, add mushrooms (boiled with warm water), ginger pieces, onion knots, pepper, pepper and fennel (wrapped with gauze) and simmer for 1 hours.

2. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice lotus Chinese cabbage, cut mung bean vermicelli (softened in warm water), and wash mung bean sprouts for later use.

3, chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, chili paste noodles and monosodium glutamate are mixed into dipping water.

4. Remove ginger, scallion, pepper, prickly ash and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate, and boil, then cook the side dishes and dip them in water for eating.

Flavor features:

The soup is clear and shiny, the goose is tender and smooth, and the mushrooms are delicious and nutritious.

Technical essentials:

Beat the blood foam several times repeatedly until the soup is clear, and pour the water with mushrooms into the soup pot to make the soup fresher.