Most people eat more chicken and duck in the poultry we usually eat. In contrast, eat goose less often. Probably the most eaten is roast goose. After all, the production is even less than chicken and duck, and the price is much more expensive than duck meat. But in my case, I always buy geese to worship the gods and then cook and eat them every year, especially during the Chinese New Year. Of course, I also think geese are much better than chickens and ducks.

Goose is a full-valent protein, a high-quality protein. Goose is low in fat, only slightly higher than chicken and far lower than other meats. Goose meat is not only low in fat content, but also excellent quality. Unsaturated fatty acid content is high, especially linolenic acid content is higher than other meats. Because geese are larger than other birds, the meat is denser and firmer than other birds and takes longer to cook. Otherwise, goose meat can have a very long stewed flavor, which is why it is most commonly prepared in our home. Sauce is one of the indispensable seasonings for this dish. I believe that sauce is not new to Cantonese people. It is made from soybeans and flour through various processes. It has a delicious flavor and is especially suitable for cooking meats such as chicken, duck and goose. The unique flavor of Chuhou sauce is stewed with goose. It is absolutely delicious and savory. It simply can't stop. Haha.

Goose stewed in Zhu Hou sauce

Ingredients: 500 grams of goose, 4 tablespoons of Zhu Hou sauce, 2 slices of rock sugar, 1 tablespoon of soy sauce, ginger and green onion

Methods:

1. Wash the goose with water, then put it into a pot, pour in the cold water that has not yet been used to cook the goose, bring it to a boil over a high flame, continue to cook for 1 minute to boil the bleeder powder, and then take the goose and set aside;

2. Put in a pot with the right amount of Oil, add onion, ginger stir fry;

3. Add the goose meat and continue to stir fry, stir fry the water vapor, separate the excess goose oil, stir fry until the goose is slightly charred, the flavor is more delicious;

4 Pour in the hot water that has never passed through the goose body. Remember to put hot water in. Cold water will shrink and toughen the meat;

5Next is the secret weapon, put in the special sauce columns, such as soy sauce, soya sauce and rock sugar, stir-fry it, cook it on high heat, then turn it to medium or low heat and cook it for 40 minutes;

6Finally, put the juice over the fire and sprinkle a bit of scallion on it.

How can you not be impressed by this colorful and flavorful goose stew? It's so delicious, I have no friends. Haha.