First, the practice of spicy goose hot pot
1, cut the goose into pieces, blanch it with cooking wine, remove the blood and take it out for later use.
2. Drain the cooked goose and stir-fry it in a hot oil pan.
3. Add pepper and continue to stir fry.
4. After the chilies are sauté ed, add dried chilies and ginger and continue to stir fry for a while. Cook in soy sauce and stir fry evenly.
5. Add boiled goose 1 hour.
6, carrots cut hob block for use.
7. Thousands of pieces of water are soft.
8. After the goose is cooked 1 hour, add the chopped carrots and continue to cook for 20 minutes.
9. After drowning, thousands of pieces are put into hot pot as the base material.
10. Add salt, pepper and chicken essence to the goose pot and continue cooking 10 minute.
1 1. When the goose is delicious, you can pour it into the hot pot, and the induction cooker will turn on a small fire and eat the hot goose.
Second, clear soup goose hotpot
1. Choose a fat goose, put goose blood into a big bowl filled with salt water when slaughtering, then remove goose feathers, rinse with clear water, remove viscera, chop off goose head, goose feet and goose wings, cut the goose body into strips with a length of 10 cm and a width of 5 cm, rinse off the blood, put it in an autoclave, and add clear water. 5g of Amomum Tsaoko, 0g of Amomum villosum10g, 5g of Angelica dahurica10g, 5g of Zanthoxylum bungeanum, cover, turn to low heat for about 20min after fire, leave the fire, deflate, open the cover, pick ginger onion and spice bag, add refined salt and chicken essence, pick goose meat, put it in a large pot, and wait until the soup in the pot is clear.
2. Slaughter the goose, eviscerate it, wash it, cut it into pieces of 3cm, marinate it with cooking wine and salt for a while, add water to the pot, cook the goose pieces, remove blood foam, add mushrooms (boiled in warm water), ginger slices, onion knots, pepper, fennel (wrapped in gauze) and slow fire 1 hour.
3. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice Dutch food, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use.
4. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, roasted pepper noodles and monosodium glutamate into the dipping water.
5. Remove ginger, onion, pepper, pepper and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate to boil, then cook the side dishes and eat them in water.
Third, matters needing attention
Side dishes of clear soup goose hot pot: tofu, Flammulina velutipes, frozen mushrooms, Chinese cabbage, Dutch dishes, mung bean vermicelli, mung bean sprouts, etc.