Materials?
Half goose
2 pieces of red fermented bean curd
Appropriate amount of salt (try it before serving, put it before serving)
2 tablespoons soy sauce
Fuel consumption 1 spoon
3 garlic seedlings
ginger slice
Column sauce 1 tablespoon (if there is no column sauce, you can put soy sauce or crude oil noodles).
Stewed goose?
Cut the goose into pieces for use.
Please click to enter a picture description.
Prepare the materials, pat the white part of the garlic seedling with a knife, put the pieces and ginger slices in one bowl, and put the green part in another bowl for later use (I forgot to take pictures together).
Please click to enter a picture description.
Pour the fermented bean curd, oil consumption, soy sauce and pillar sauce into a bowl, and crush the fermented bean curd with a spoon.
Please click to enter a picture description.
Add a bowl of water and mix all the seasonings evenly.
Please click to enter a picture description.
When the pan is hot, add oil, add garlic and ginger slices and stir-fry until fragrant.
Please click to enter a picture description.
Add the prepared soy sauce.
Please click to enter a picture description.
Add goose and stir-fry for about a minute, add half a bowl of boiling water, stir-fry a few times, cover the pot and stew.
Please click to enter a picture description.
Stir-fry a few times from time to time during the stew to make the goose taste even.
Please click to enter a picture description.
Stew 10 ~ 20 minutes, add garlic sprouts and stir well.
A chef asked if it could be done in ten minutes. In fact, when cooking, the tenderness of the goose should prevail. The old goose needs to be cooked for a long time. Our geese usually cook the whole goose until it is 70-80% mature, then cut it into pieces and stew it, and it will be cooked in ten minutes. )
Please click to enter a picture description.
Cover the pot and stew for another minute, then taste it, and add some salt if it is not enough.
Please click to enter a picture description.
The delicious red roast goose is out of the pot. Is it drooling?
Please click to enter a picture description.
skill
1. It is best to roast the goose before cutting it, which can remove the fishy smell and is not so greasy.
2. I raised my own goose for a long time, so it took a long time to stew. If I buy a young goose, the stewing time can be shortened.