1, goose meat can be deodorized with ginger, scallions and cooking wine. You can also use de-fishy material package.

2, goose meat introduction:

Goose meat contains a variety of amino acids necessary for human growth and development, its composition is close to the proportion of amino acids required by the human body, from the biological value, goose meat is full-valent protein, high-quality protein. The fat content in goose meat is low, only a little higher than chicken, much lower than other meat. Goose meat is not only low in fat content, but also good quality, high content of unsaturated fatty acids, especially linolenic acid content are more than other meats, which is beneficial to human health. Goose fat melting point is also very low, soft texture, easy to be digested and absorbed by the body.

3, goose stew:

Main ingredient: 300 grams of goose, 100 grams of green bamboo shoots;

Accessories: 2 red chili peppers, 1 scallion, 1 small piece of ginger, 50 grams of cooking oil, soy sauce 3 tbsp, 3 tbsp of cooking wine, 1 tbsp of soy sauce, 1 tbsp of salt, 0.5 tbsp of monosodium glutamate (MSG)

Stewed goose to remove fishy flavor practices:

(1) The goose is cleaned and cut into pieces; green bamboo shoots cut into chunks; green onion, ginger slices;

(2) the oil will be hot, the bean paste, green onion slices, ginger slices under the pot to stir fry, to be out of the aroma, the goose into the frying a little bit, cook the cooking wine, soy sauce, into the salt, monosodium glutamate and continue to stir fry;

(3) to be the meat on the color, add the amount of boiled water, boil, and then turn to a small fire slowly burned when the meat will be cooked into the chili pepper, green bamboo shoots, green bamboo shoots can be cooked.

The above is for the stewed goose to fishy detailed practice explained, I hope you can understand, need to pay attention to is the goose belongs to the hair, the body has inflammation to be cautious to eat.