Mushroom goose soup
Ingredients: goose 1 bird, auricularia auricula 25g, cooking wine, refined salt, pepper, onion, ginger, chicken soup, chicken oil and lard.
1. Remove the goose's hair, viscera and claws, wash them, blanch them in boiling water for a while, take them out and cut them into pieces.
2. Add lard, onion and ginger to the hot pot, stir-fry the goose, remove and wash.
3. Put goose, onion, ginger, cooking wine, salt and pepper into the pot, inject chicken soup, cook until the meat is cooked, pick out onion and ginger, add fungus, boil, and pour chicken oil into the soup basin.
Braised goose
Ingredients: a plate of wild goose, appropriate amount of non-flower meat, onion segments, shredded green garlic, ginger slices, cooking wine, vinegar, soy sauce, a little salt, appropriate amount of dried pepper and appropriate amount of monosodium glutamate.
1. First, cook the washed and diced wild goose, pick it up and take it out.
2. After the fire is over, add appropriate flower-free meat for refining, and add goose meat after refining to a certain extent.
3. Add salt, aniseed and pepper when it is 20% to 30%, and continue to fry.
4.7. Add cooking wine, monosodium glutamate, soy sauce, dried pepper, onion, garlic and ginger when it is cooked to maturity in August, and stir-fry for a while.
5, add a little boiling water, then cover the lid, then switch to a small fire, and then drain the water with a big fire.
Stewed goose with fermented bean curd
Ingredients: goose 100g, fermented bean curd (red) 25g, scallion 10g, ginger 5g, garlic (white skin) 5g, salt 4g, monosodium glutamate 2g, cooking wine 20g, sugar 5g, dried tangerine peel 10g, pepper1g.
1. Wash the goose, cut it into pieces, put it in a boiling water pot, take it out and drain it.
2. Chop the onion, ginger and garlic separately.
3. Stir the red fermented bean curd into pieces in a bowl, add water and cooking wine and mix well to make fermented bean curd.
4. Put the wok on a big fire, add lard, and when it is 70% hot, add chopped green onion, Jiang Mo, minced garlic and fermented milk, and stir-fry until fragrant.
5. Add broth (500g) and bring to a boil. Add goose, cooking wine, refined salt, sugar, monosodium glutamate, dried tangerine peel, pepper, oyster sauce and water 500ml and stir well.
6. After boiling, skim off the floating foam, stew over medium and small fire until the goose is cooked and soft, collect thick soup over high fire, and pour sesame oil out of the pot.