The practice of northeast braised goose: spare ingredients: half a goose, 3 dried peppers, 1 ginger, 2 star anise, 1 onion, 20 peppers, a little soy sauce and 2 bottles of beer;
Production process: step one, prepare half a goose, clean it, chop the goose into large pieces, add water to the pot, blanch the goose with cold water, remove it after discoloration and rinse it with warm water;
Step 2, cut the ginger into pieces, cut the onion into sections, add a little cooking oil to the wok, heat it, add the onion ginger, star anise, dried pepper and pepper, stir-fry with low fire to get the fragrance, and put the roasted goose into the wok;
Step 3, stir-fry the goose for a while until the goose is golden and the skin is oily. Adding soy sauce and soy sauce to stir-fry the aroma can make the goose change color. Beer without goose can be replaced by boiled water.
Step 4, cook for 5 minutes on high fire, cover the pot and continue to stew for about 1 hour. Open the lid and stew for 20 minutes, then take out the pan until the goose is soft and rotten;
Step 5, add some salt to taste, and at the same time turn to a big fire to collect the soup in the pot. When the juice thickens, the dish is ready.
Summary: Goose can be stewed alone or with white gourd and radish. There is a folk saying that "eat goose in autumn and winter to nourish yin", so you should not miss eating goose at this time. If the goose is too old, the goose meat will be harder. If we accidentally buy old goose, we need to use skills to make the finished dish taste better. I often stew geese at home with three tips and master them separately.
Cooking tip: 1, don't chop the goose too small, because the meat will shrink after stewing. It should be noted that goose meat is blanched to remove blood and fishy smell, so this must be done well. It is not allowed to cook with boiling water, otherwise the blood in the goose meat cannot be squeezed out, which will make the blanching step meaningless, so it is necessary.
2. It takes a little longer to fry the goose in the pot, and the water in it is fried dry, so the stewed goose is delicious. I fried it for nearly five minutes. Soy sauce and soy sauce can help color, but soy sauce can't be put too much at once, otherwise the color will be darker and uglier;
Remember to add beer to stew the goose. You can stew it completely with beer, or you can add some beer and boiled water. Because it takes a long time to stew geese, you should add enough water. Of course, it won't take long to stew in a pressure cooker. You can't put salt directly when stewing the goose, otherwise it won't be cooked easily. Just put salt before cooking.