material

Half a goose; 1 potato; Half a green onion; 2 tablespoons of cooking wine; 1 teaspoon salt; 3 tablespoons soy sauce; 2 tablespoons soy sauce

working methods

After washing the goose, cut it into cubes about 5-6 cm.

Peel potatoes, wash them and cut them into large pieces; Cut green onions and dried peppers into sections for later use.

Add soybean oil to the wok, add dried Chili and scallion and stir-fry until fragrant, add goose pieces and stir-fry over medium heat.

Add soy sauce, continue to stir fry, and then add a proper amount of water (when adding water, the water will cover the goose).

After the soup is boiled, add salt, turn it over, add potato pieces, and slowly cook the goose until the soup in the pot is half dry (the amount of soup is about half a bowl of water).

Turn off the fire and take it out.

Casserole goose pot

material

Goose; Onions; Ginger; salt

working methods

It's so simple that I'm embarrassed to build a recipe. . . . For the whole goose, the first step is decomposition. Separate the goose breast from the tail meat, and chop off the legs, wings and legs. If you feel too much, you can wrap it in a fresh-keeping bag and pack it for freezing. First bring the goose with the goose head to simmer the soup. You don't need to deal with the fat part, you all know the goose oil ~ and there is really not much fat on the goose, and the meat is very tight.

Put cold water in the pot, add ingredients to simmer the soup, and blanch it once, mainly to remove blood, but there is no such step.

Add the goose rack and water without ingredients into the casserole, and add three or four slices of ginger and three or four slices of onion. After the fire boils, turn to low heat and simmer for about 3 hours. The longer you simmer, the richer the soup will become, and finally it will become milky white. Add salt before cooking. I really don't need any other seasoning.