When the goose is stewed, it will smell strange. How to get rid of it? Try the following methods.
Goose has a strange smell, which is actually the smell of oil secreted by the skin. Use these seasonings well and master the correct cooking methods, and the smell of goose will be gone, which is fragrant and delicious.
First, the first method to remove the odor of the big goose is to soak the big goose in water for about an hour, and add a little white wine when soaking. At the same time of removing blood and dirt, a part of peculiar smell is preliminarily treated.
Second, water treatment. Put sliced onion and ginger and cooking wine in a pot with cold water, and blanch to remove fishy smell. This process can remove some oil and blood.
Third, oil treatment. The goose blocks were put into 50% hot oil for oil treatment, and the water and oil of goose meat were removed again, and the goose oil was quickly dissolved under the action of high oil temperature.
4. Add cooking wine and white wine when cooking to remove fishy smell. When liquor is fried at high temperature, volatile aromatic substances can be burned, which can remove the odor of goose meat and increase the umami flavor of goose meat.
Fifthly, the spicery can enhance the flavor and deodorize the goose. Pepper, cinnamon and dried chilli with fragrant leaves are used to remove the peculiar smell of goose and increase the spiced taste of goose.
Sixth, the length of time spent stewing geese also played a role in removing odor. The stew time has passed, the goose is not soft enough, and the oil has not completely melted.
Spiced goose
Ingredients: 6 kg goose, 20 mushrooms, 4 dried bamboo shoots, onion 10g, ginger 10g, garlic 10g, and 2 parsley.
Seasonings required: 3g of salt, 5g of monosodium glutamate, 5g of chicken essence, 2g of pepper, 5g of cooking wine 10g, 5g of white wine, 2g of soy sauce 10g, 2g of white sugar, 25g of stewed goose hot sauce, 5g of stewed goose spice powder, dried pepper 15g, and scarlet.
Production process:
1. Clean a goose, remove the tail tip, remove the dirty things in the abdomen, chop it into pieces of uniform size of about 5 cm, cut the goose head in half, and remove the goose claw tip.
2. Wash and cut the green onions, peel and cut the ginger, peel and wash the garlic cloves for later use, and wash and cut the parsley.
3. Wash the small dried mushrooms with clear water and soak them in cold water for two hours in advance. Soak the dried bamboo shoots in clear water for six hours, then cook them in clear water for about 1.5 hours, remove the old roots and cut them into pieces of about four centimeters.
4. Heat the wok, blanch the goose, then put it in a hot oil pan and drain the oil.
5. Add soybean oil and big oil (the ratio is 2: 1), add onion, ginger, pepper, aniseed, fragrant leaves and cinnamon, stir-fry with big goose fire, add goose oil, add hot sauce and spice powder of red roasted goose, add dried pepper and stir-fry until it changes color, and add cooking wine and white wine, stir-fry evenly.
5. Add a proper amount of broth (about 3000g), add salt, monosodium glutamate, chicken essence, pepper and sugar to taste, and boil to skim off the foam.
6. Cover the goose pot and simmer for about 30 minutes. Stretch the bread into strips and put it on the goose. If you want to eat crispy bread, stick it on the edge of the pot. Press it and stick it on.
7. Cover the pastry after it is pasted, stew for 15 minutes, add garlic seeds, and sprinkle with coriander segments after two minutes. The goose made in this way is neither greasy nor firewood, and it is delicious.
First, the geese choose to slaughter the geese, and it is not recommended to slaughter them themselves. Goose feathers will not be picked. It is best to have goose heart and goose liver and stew them together. Don't let go if you don't have them. After the goose is washed, it is necessary to check the fine hair on the goose, pick it up with tweezers, take out the trachea and esophagus of the goose, chop it into pieces of uniform size, and soak it in clean water for about half an hour to fully remove the bloody smell.
Second, stir-fry the goose for a while, about five minutes, fully remove the goose oil, stir-fry until the goose is broken, and then add seasoning to stir-fry. If lightly fried, goose will smell fishy and stew will smell strange. Nowadays, the big geese are fatter and have more grease, so it is necessary to fry some of the fat, so that the stewed geese will be more fragrant, otherwise the geese will be greasy and have an odor. Stir-fry the goose so that it won't stink so much.
Third, cooking wine and liquor are also a key link. You must pour it along the side of the pot and stir it quickly. The wine will burn by the pot, and the burning process is also a way to remove the smell of the big goose. Pay attention to safe operation and don't burn yourself.
Fourth, the hot sauce of red roast goose can be chopped with Pixian bean paste, not too much, Pixian bean paste is salty. The spice powder can be mixed with thirteen spices and five spices.
5. Stew the goose and add dried mushrooms, which can not only increase the umami taste, but also improve the taste of the goose. Stewed dried bamboo shoots are crisp and sweet, which is more delicious than goose. These two ingredients can be put in moderation. If you like sauerkraut, you can finally add it to stew.
6. Stew the goose for a long time, about 50 minutes to reach the state of boneless, so that the stewed goose will not have a fishy smell. The specific time can be increased or decreased according to the taste requirements of the guests, but the soup must be strong. Stewed soup is also suitable for soaking rice, which is delicious.