Braised goose is a dish is a goose-based dishes, but also a home-cooked dishes, braised goose seems to be very simple, but many people are not good at this dish, the main problem lies in the fishy flavor of the goose and the texture of the problem. Today we will take a look at how to cook the roasted goose, and what spices to add to the flavor. Restaurant practice, learn at home can also easily make the flavor of the restaurant.

1, first of all, is to slaughter a good goose to deal with, first of all, the goose's ass to remove do not, the goose neck on the lymph, so all the skin on the neck to remove do not, as well as the neck of the trachea and esophagus are also removed together do not, and in the back of the goose there is a goose lungs, which is very fishy to pick off do not, and the goose in excess of the body of the goose oil should be torn off do not, and then the goose chopped up, and then the goose to remove the oil to remove, and to remove the oil. Then you can cut the goose into larger pieces. Chopped with water after rinsing, the surface of the blood rinse clean, it is best to soak with water, the inside of the blood to soak out, so you can reduce the fishy flavor.

2, in the soaking of duck meat when we put the other ingredients ready, millet chili 6 cut horse ear slice, onion 1 cut section, ginger 1 big piece of sliced, garlic 20 cloves 1 open 2, 2 green peppers cut into a hobnail block spare. We also need to prepare a spice, spices have anise 3, 3 slices of Angelica dahurica, pepper 5 grams, dry chili pepper appropriate amount, the amount of dry chili pepper segments according to their own taste to decide how much. After all the ingredients are ready, we will soak the goose meat pour out and then rinse with water again after water control standby.

3, start the pot on fire, high heat to the pot after the pot is hot, add the right amount of oil to moisten the pot, the oil is hot and then pour out the oil, and then add a small amount of canola oil, canola oil, no canola oil with other oil can be used to stir-fry the goose with canola oil will be better looking color, the flavor is also to be more fragrant. Then down into half of the ginger and control the moisture of the goose meat into the pot to start stirring, to keep stirring, the moisture in the goose meat stir-fried, the flavor stir-fried out. See the moisture of the goose meat is basically dry (this process takes about 8-10 minutes), first drizzle 50 grams of cooking wine and stir fry evenly, and then prepared spices and green onions and ginger together in the pot.

4, keep stirring over high heat, the fragrance of the spices fried out, this process is about 2-3 minutes or so, the fragrance of the spices fried out after you can add a small amount of soy sauce (red soy sauce) to increase the color, stir-fry evenly and then add a sufficient amount of water, the amount of water must be higher than the goose meat and then some, and so on, after the pot of water boiled, we poured into the high-pressure cooker, high-fire steam in time for 15 minutes. minutes can be poured out, if you do not use a pressure cooker, then use an ordinary pot to stew at least 1 1/2 hours or so.

5, pressure cooker pressure and then pressed poured back into the pot, and then use chopsticks to pick all the ingredients do not want, then open the fire to start juicing, juicing before we first seasoning, add a small amount of chicken, 2 grams of thirteen spices, 15 grams of oyster sauce, you can taste the salt flavor, not enough to make up for it, and the garlic ready to be poured into the pot together with the pot opened on a high flame, the pot of water to dry out, in the The soup is almost dry when we are ready to millet pepper and green chili pepper together into the pot stir fry, in the last soup is almost dry when to keep stirring, so that the soup can be evenly wrapped in the top of the goose, to have been stir-fried to not see the water, only the oil left when you can be out of the pot on the plate.

According to this burning out of the braised goose is very dry incense, good flavor, good taste, a little fishy are not. To braised goose is delicious, the preliminary stir-fry work is very important, the moisture in the goose stir-fry dry flavor can come out, goose fishy flavor can also be removed by stir-frying nine out of ten, but also to make the taste of goose meat is also better, here we have to focus on the spices, we with the spices is not complex, but can play a key role in increasing the aroma. The back plus thirteen spices just consolidate the flavor of the spices, you just follow this method to braised goose flavor will never be worse than the restaurant.