Among the poultry we usually eat, most people eat more chickens and ducks. In contrast, I eat goose less often. It is estimated that the most eaten is roast goose. After all, the output is less than that of chickens and ducks and the price is much more expensive than that of ducks. But here, every year during the Spring Festival, especially during the Chinese New Year, I always buy geese to worship the gods and then cook. Of course, I also think geese are much better than chickens and ducks.

Goose is a complete protein, and it is a high-quality protein. The fat content of goose is low, only slightly higher than that of chicken and far lower than that of other meats. Goose meat is not only low in fat, but also good in quality. The content of unsaturated fatty acids, especially linolenic acid, is higher than that of other meats. Because geese are bigger than other birds, their meat quality is denser and firmer than other birds, and cooking time is longer. Otherwise, the goose will stew for a long time, so the most common practice in our family is to stew the goose. Sauce is one of the indispensable seasonings of this dish. I believe that in the eyes of Cantonese, sauce is not fresh. It is made of soybean and flour through various processes. Delicious, especially suitable for cooking chicken, duck, goose and other meat. The unique flavor of Zhu Hou sauce is stewed with goose meat. Absolutely delicious. I can't stop. Ha ha.

Zhuzhou sauced goose

Ingredients: 500g of goose, 4 tablespoons of column juice, 2 pieces of rock sugar, soy sauce 1 tablespoon, and appropriate amount of ginger and onion.

Methods: 1. Firstly, clean the goose with clear water, then put it into a pot, pour cold water into the uncooked goose, boil it with strong fire, continue to cook for 1 min, and cook the bleeding powder, and then pick up the goose for later use;

2 put the right amount of oil in the pot, add onion and ginger and stir fry;

Three. Add goose meat and continue to fry, stir-fry steam, separate excess goose oil, and stir-fry until the goose meat is slightly burnt and tastes more delicious;

Pour in hot water that hasn't flowed through the goose. Remember to put hot water in. Cold water will shrink and harden the meat;

Next is the secret weapon, put in a special sauce column, wait for soy sauce, soy sauce, rock sugar, stir fry, cook on high fire, and then turn to medium and low fire for 40 minutes;

Finally, put the juice on the fire and sprinkle some onions.

How can you not be attracted by this delicious stewed goose? It is delicious. I have no friends. Ha ha.