"Hakka Braised Goose" has a history of hundreds of years. In the past, Hakka people were relatively poor and generally liked to raise geese. Every New Year, the Hakka people will use a lot of food to feed their own geese until they are fat and compare them with those of their neighbours. Whose goose is the fattest to show whose family is the most diligent and capable. On the eve of New Year's Eve, every household will make an elaborate stewed goose as the main dish of the New Year's Eve dinner, as a good sign of a "fat year". Hakka people often say that celebrating the New Year is not the same as celebrating the New Year without geese, but having geese can lead to a fat New Year.
With the development of social economy, braised goose, which used to be only eaten during the New Year, has now become a common dish for Hakka people. However, every time I make this dish, I still feel like celebrating the New Year. I feel very happy too. (Collapse)
Ingredients
Main ingredients
Goose
800g
Accessories
< p>OilAn appropriate amount
Salt
An appropriate amount
Winter mushrooms
An appropriate amount
Red dates
An appropriate amount
Garlic sprouts
An appropriate amount
Dark soy sauce
An appropriate amount
Cooking wine
Appropriate amount
White sugar
Half spoon
Star anise
2 pieces
Garlic
Appropriate amount
Ginger
Appropriate amount
Steps
1. Clean the goose and chop it into pieces for later use.
2. Prepare all the ingredients, rinse and soak the mushrooms in advance.
3. Core the red dates and cut them into small pieces, slice the ginger, pat the garlic with the back of a knife to crack it, slice the mushrooms, cut the stems of the garlic seedlings into dices, and cut the leaves into long sections.
4. Heat the oil in a pan and sauté the ginger, garlic and two star anise until fragrant.
5. Then add the garlic stems and mushrooms and stir-fry until fragrant.
6. Put the goose into the pot and stir-fry over high heat.
7. Add red dates.
8. Pour in appropriate amount of cooking wine.
9. When the goose is fried until the surface is golden, add the water used to soak the mushrooms, and then add half a bowl of water.
10. Add dark soy sauce.
11. Add half a spoonful of sugar, cover and simmer over medium heat until the water dries up.
12. Finally add garlic leaves.
13. Add appropriate amount of salt and mix well to taste.
Tips
1. The goose is fatter, so add less oil when frying in the early stages. Fry the goose for a while longer to get out the oil.
2. The traditional method is to cook the whole goose and then chop it. However, now that the family size is relatively small, it is more delicious to chop it into pieces.