Life, we often use pressure cooker stew, convenient and delicious. Different materials of meat need different time. Want to use a pressure cooker to stew goose, how long to stew? It is best to eat.

How long is the best time to stew goose meat in a pressure cooker?

Stewing goose in a pressure cooker with a pressure limiter can vent for about half an hour. If the goose is large or an old goose that has been fed for a long time, the time can be increased appropriately.

Pressure Cooker Stewed Goose

Materials: 1 goose; 2 beers; appropriate amount of large ingredients

Methods:

1. Cut the goose into small pieces; add the appropriate amount of soy sauce and cooking wine, mix well, and marinate for half an hour;

2. Prepare some sliced ginger, garlic, star anise, cinnamon, sesame leaves;

3. High heat, add the right amount of cooking oil, add a small amount of sugar and mix well;

4. Put the goose into the pot and stir fry a few times, and then add two cans of beer, stir fry evenly, and then add the right amount of soy sauce, cooking wine, salt, chicken essence seasoning can be;

5. Dump the pot of ingredients into the high-pressure cooker to cook;

6. Cook for ten minutes about, and then turn to medium and low heat, cook for another ten minutes, it is done.

How to cook goose meat?

The delicious roast goose meat must be crispy and tender, and you will not feel greasy when you eat it. Roast goose meat with high heat then turn to low heat and cook slowly, it will be very delicious. If not, you can quickly deep fry it. Cooking tender roast goose meat with egg is good. Mix the goose meat with egg, cornstarch and cooking wine, then put it into the pan and stir fry quickly. Then add soy sauce for color. Look at the oily roast goose meat is ready, the aroma is so rich that people can't stop eating. Roasted goose meat is great with bamboo shoots. Bamboo shoots have a crunchy flavor and are a bit sour. You can chew the goose meat and bamboo shoots together in your mouth without feeling greasy.

The second method of delicious roasted goose meat is simple and rough, but very delicious. The goose is too weak to be cut into pieces. Add the cooking wine and stir-fry. Completely unnecessary. Fry the whole goose in a pan until browned, then pull it out and steam it in a pan over moderate heat. Just slice it when you eat it. This method is relatively easy to do. The roast goose in the deep fryer is definitely aromatic, but compared to the method above, stir frying the goose is still a bit violent.

Finally, I have to mention the contribution of the sauce. Adding soy sauce, fennel, cinnamon, sesame leaves and sugar makes the roast goose more flavorful, with crispy skin and tender meat. Apart from the delicious skin, the meat inside was also delicious. I have not been capricious for a long time. I roasted goose legs with one hand and got drunk with beer in the other.