The practice of old goose pot
Chop and clean the old goose, blanch it in a cold water pot until the surface is broken, take it out and wash it again with clear water, cut the onion into sections, slice the ginger, cut the chives and garlic seedlings into foam, wash 2-3 codonopsis pilosula, wash Lycium barbarum 10g, and wash the wild bacteria for later use.
Put the soup pot on fire, put the processed goose meat into the soup pot, add about 3kg of water, then add ginseng, onion slices and ginger slices, boil and simmer slowly, skim off the floating foam, simmer for about1.5h, take the onion slices and ginger slices out of the soup pot with chopsticks, add wild mushrooms and simmer for 0.5h, then add Lycium barbarum, salt and white rice.
Heat the casserole on the fire, put the stewed goose into the casserole, sprinkle a little chives and garlic sprouts, and serve a pot of soup.
Old goose pot is a traditional dish of Han nationality in Guangdong, which belongs to Cantonese cuisine. The old goose pot is a folk proverb:' Drink goose soup and eat goose meat, and don't cough all year round'. Goose meat, also known as' the king of green food in the world', is rich in protein, amino acids, vitamins and trace elements necessary for human body, and low in fat. Goose, one of the eight treasures of famous geese and birds, is high in protein and low in fat. According to Compendium of Materia Medica, goose is "sweet". This recipe has the function of invigorating qi and blood, and can also supplement rich protein and calcium. It is a high-protein and low-fat food, which can be safely eaten. Stabbing you to death can also nourish the five internal organs and lower cholesterol and blood lipids.
Everyone knows the making method and formula of the old goose pot. The method is simple, and it is a well-known Cantonese dish. Suitable for all ages. It can relieve cough, invigorate qi and nourish blood, and nourish five internal organs. This is a recipe suitable for all ages.