material
a goose
pepper
salt
energy
A handful of onions.
The method of Gushi goose block (goose block hot pot)
Put the whole goose into the pot, and when the water is slightly boiling, turn to low heat, and stew the goose in clear water for 2-3 hours (without any seasoning) until it is cooked. The meat stewed by fire is firewood, which is not delicious.
When you stew the goose, you can boil the goose oil out.
A lot of ginger is shredded (the key to removing fishy smell), shallots are cut into sections, and peppers are washed.
The stewed goose is selected for the second time, cut into large pieces for later use, and the soup is for later use.
Boil goose oil, stir-fry shredded ginger in a hot pot with cold oil until fragrant, and add pepper until fragrant. You can pour rapeseed oil at the side of the pot, so that the soup will be more Huang Liang and have a different flavor. Stir-fry the goose pieces a few times, pour in the cooked goose soup (appropriate amount) and add salt to taste (cooked meat is best seasoned with salt, or you can add salt when stir-frying, the taste will be faster. )
Prepare an induction cooker, put dried bean curd on the bottom of the pot, pour the soup and meat in the fourth step into the induction cooker pot, sprinkle a lot of shallots and prepare all kinds of leeks to eat.
After the goose hot pot is boiled, add the goose soup, and don't add other water (never add other water). Hot pot will be more delicious.
It should be pointed out that:
1. Put the goose pieces into a pot with water, without any seasoning. I have seen several videos of chefs cooking goose pieces. They don't put anything in them, but put ginger in them when frying.
2. Goose pieces in Gushi pay attention to freshness, fragrance and original flavor. Don't put any seasoning except onion, ginger, pepper and salt. If you put it in Gushi, it is not a goose block.
If you are afraid of fishy smell, or worried about fishy smell, you can soak in a bottle of white wine for several hours in advance. Clear water, don't put anything in the stew! Shimizu! Shimizu!
4. When stewing goose pieces, turn to small fire when it is slightly boiling, and don't stew it with big fire, otherwise it will send firewood.