Before stewing the goose, you should first blanch the goose with boiling water to remove the bloody smell and reduce the fat and impurities when stewing the meat. Ingredients should be selected according to taste. When stewing geese, you should choose ingredients according to your personal taste. Generally speaking, ginger, onion, star anise, cinnamon and cooking wine can be added to increase the flavor and taste of goose.

Stewing goose usually takes 2-3 hours. The longer it takes, the worse the meat tastes. When stewing meat, you need to add water constantly to make the meat more tender. The goose is finally salted. In the last 5- 10 minutes of goose stew, you can add a proper amount of salt to taste and improve the taste. In short, you need to buy fresh goose meat for goose stew, blanch it to remove odor and impurities, add proper amount of seasoning for enough time, and finally add salt to taste. Only in this way can we make stewed goose with delicious export feeling and fresh meat.

Matters needing attention in buying goose meat

1. Appearance: The appearance of goose meat should be bright in color, smooth in surface and free from obvious bloodshot and peculiar smell.

2. Smell: Goose should be fragrant. If there is fishy smell or peculiar smell, it may be stale goose.

3. Meat quality: The meat quality of goose should be firm and elastic, without obvious discoloration or bloodshot. If the meat is loose or yellow, it may be stale goose.

4. Origin: The quality and taste of geese from different origins are also different. Consumers can choose places with high credibility to buy.

5. Season: The best time to buy goose meat is spring and autumn, when the quality and taste of goose meat are the best.