material
Ingredients: 500 grams of goose, 200 grams of lotus root, 20 grams of rock sugar, appropriate amount of green and red pepper, bean paste 1 spoon.
Accessories: salt 10g, cooking wine 10g, onion ginger 10g, 2 star anise and a little pepper.
working methods
1. Wash the old goose and chop it into small pieces.
2. Prepare onion ginger, star anise and pepper.
3. Wash the lotus root after peeling and cut into pieces.
4. Add water to the old goose pot, pour pepper and cooking wine, remove and drain.
5. Add oil to the pot, saute the star anise and stir-fry the old goose in the water.
6. Stir-fry until slightly yellow, add onion and ginger and continue to stir evenly.
7. Add cooking wine, soy sauce and rock sugar and fry until the old goose is colored.
8. Add boiling water, not the old goose.
9. After boiling, add lotus root, slow fire 1 hour, drain the soup and add green pepper.
Casserole beer goose
material
2,500g goose, 2 bottles of beer, soy sauce, sesame oil, vinegar, salt, sugar, chicken essence, cinnamon, star anise, 3-4 peppers, ginger and garlic 10, and 5 red dates.
working methods
1. Cut the goose into large pieces, put it in water and drain.
2. Saute ginger (sliced), cinnamon, star anise, pepper and garlic (whole) in oil (more) to make them fragrant.
3. Stir-fry the goose pieces for 8 minutes.
4. Pour the goose into the casserole and add soy sauce, vinegar (a little), salt, sugar, red dates and beer (2 bottles).
5. Cook on high fire for 8- 10 minutes, then simmer on low fire for 2 hours (if there is too much soup, the fire will dry it).
6. Add sesame oil and chicken essence.
Shenjing roasted goose
material
1 light black-brown goose (net weight about 2500g). Seasoning A: sugar 500g, salt 350g, monosodium glutamate 50g, black pepper 15g, spiced powder 30g, licorice powder, star anise powder, galangal powder 35g, cinnamon powder, coriander powder and garlic powder 20g. B, Goose sauce: 300g of flour sauce, 200g of seafood sauce, 900g of peanut butter, south milk 100g, oyster sauce and rice wine, put them in a pot, add 500g of water, bring them to a low heat, and let them cool. C epithelial water: 500g white vinegar, 50g red vinegar, 250g maltose and 50g rose wine. D, 50 grams of sour plum sauce (1 serving). (Note: Only 100g feed A and feed B are used for each goose, and others are reserved for later use. )
working methods
1, and the material A is evenly mixed; Put the materials into a pot, add 500 grams of water, boil over low heat and let it cool; Put material C into a bowl and stir until maltose and other ingredients are mixed evenly.
2. Dig out the fat, lungs and throat in the belly of the goose, wash and drain the water, put the prepared 100g of material A and 100g of material B into the inner cavity of the goose and wipe them evenly by hand, then put on the tail with a goose tail needle and marinate for 30 minutes.
3. Wash the goose with clear water, boil it with clear water in the pot, grab the goose head, pour boiling water on the goose with a spoon until the goose's skin is tight and the color changes from white to yellow, and then brush C on the goose.
4. Hang the goose with an iron hook and blow it with a fan for 4 hours to dry.
5. Put the dried goose into the roast duck open-hearth furnace, roast it with slow fire for 20 minutes, then take it out after the color turns red, roast the breast with medium fire 15 minutes.
6. Pull out the goose's tail needle. At this time, the soup in the goose cavity naturally flows out, and the soup is put away for later use; Cut the goose into pieces, weighing 15g, put it on a plate, pour the soup, and serve with sour plum sauce. Guests can dip in sour plum sauce according to their own preferences.
Stewed old goose jerky
material
Ingredients: Guan Ge, marinated tofu, onion, ginger, garlic, fragrant leaves, star anise, cinnamon, cooking wine, fresh in June and sugar.
working methods
1 Wash the geese and ducks, cut them into pieces with a size of 4cm, blanch them in a boiling water pot for 2 minutes, take them out and wash them, and cut the pickled bean curd into pieces with a knife;
2 Heat the wok, add a little vegetable oil, add onion, ginger, garlic, ginger, fragrant leaves, star anise and cinnamon.
3 Stir-fry the goose pieces, cook the cooking wine, add June fresh and sugar, stir-fry and color;
4 Add enough water to boil with high fire, then simmer for half an hour, then add marinated dried tofu to stew for about half an hour, and then put it in a vessel that is easy to keep warm.
Gong Shu roasted goose
material
Half a goose, a little taro seeds, column sauce, ginger, onion and garlic.
working methods
1, cut off a piece of flying water for later use;
2. Stir-fry the ginger, onion and garlic in the pot, add the column sauce and stir-fry, add the geese flying over the water and stir-fry, so that each goose is evenly stained with the column sauce, and then add the taro and stir-fry.
3. Then put all the ingredients into the casserole, add the water just after the goose meat, and simmer for two hours.