Detailed introduction to the recipe of half-roasted salt and pepper goose

Cuisines and functions:

Qi-tonifying recipes, qi-tonifying recipes, qi-tonifying recipes, yin-nourishing recipes, spleen-tonifying and appetizing recipes, malnutrition recipes Recipe

Taste:

Salty and savory

Technology:

Dry stir-fried

Half-roasted salt and pepper goose Production materials:

Ingredients:

1500g goose

Seasoning:

5g salt, 2g pepper, 2 pepper grams, 15 grams of soy sauce, 10 grams of ginger, 50 grams of sesame oil, 50 grams of shallots, 50 grams of lard (refined), 15 grams of cooking wine

Features of half-roasted salt and pepper goose:

The products are crispy, fragrant and delicious.

Teach you how to make half-roasted salt and pepper goose. How to make semi-roasted salt and pepper goose to make it delicious 1.

Slaughter and remove the feathers from the goose, take out the trachea and internal organs, wash them and use them Chop half the goose into 6

cm long and 1.5

cm wide pieces;

2.

Put the wok on high Put cooked lard on the fire, heat it up, pour in the goose pieces, and stir-fry;

3.

The goose meat shrinks, add cooking wine, soy sauce, ginger cubes and appropriate amount of soup Bring to a boil;

4.

Bring it to low heat and cook for 10 minutes

, take it out and put it on a plate, decant the original soup and set aside;

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5.

Put the original pot on the fire, pour in sesame oil, pepper, refined salt, and MSG and stir-fry. Pour in the original soup and goose cubes, add onions and minced ginger, sprinkle with pepper, and drizzle with sesame oil. Serve.

Key points for making half-roasted salt and pepper goose:

1.

After killing the goose, first soak the goose feathers in cold water, and then quickly scald them with 62-66°C water Through the whole body. When the hair on the head can be pulled out, it means that the hair on other parts has been permed, that is, the hair on the head can be pulled out. Pluck the big feathers first, then the down, and follow the direction of the hair. Then use an open flame to burn off the hard-to-pluck lint. Be careful not to break the skin when plucking the hair, as fat will easily leak out after the skin is broken. In addition, pour a small cup of soju before killing the goose, so that the goose feathers can be easily plucked;

2.

It is appropriate to use about 3500 grams of goose. Only half a goose is used for this dish. ;

3.

The goose should be stewed until crispy.

Tips - Health Tips:

Goose meat is sweet and mild in taste. Contains 10.8% protein, 11.2% fat, calcium, phosphorus, iron, copper, manganese, v

a

, v

b

b2

and v

c

. It has the effect of replenishing qi and replenishing deficiency, harmonizing the stomach and quenching thirst.