Choose a good goose. Fresh goose meat is firm and rich in oil, and it is fragrant enough to stew. When buying, you can observe the color of goose meat. The fresh goose meat is pink and the meat quality is elastic.
Handling goose meat is very important. Cut the goose into blocks, and add cooking wine, soy sauce, ginger slices, minced garlic and onion to marinate for more than 2 hours, so that the goose can be fully tasted.
Then, start to stew the goose. Stir-fry ginger and garlic in the pot, add rock sugar and stir-fry until the color changes, then pour in the preserved goose and stir-fry until it changes color. Then, add hot water without goose meat, and add spices such as star anise, cinnamon and fragrant leaves.
When the soup boils, turn to low heat and simmer. The time of stewing depends on the age of the goose. Generally, the old goose needs stewing for 2-3 hours, and the young goose only needs 1-2 hours. In the process of stewing, remember to skim off the floating foam so that the soup will be clear.
In order to make goose soft and rotten, some softeners can be added. For example, adding a proper amount of hawthorn slices, the fruit acid in hawthorn can soften the fiber of goose meat. You can also add some beer, and the enzymes in the beer can also tenderize the meat.
Stew the goose until it is completely soft and rotten, and then you can season it. Add salt and chicken essence to taste, and you can also add some green garlic leaves or coriander powder to add fragrance. After turning off the fire, serve the goose and pour in the soup.
Remember these tips, and your stewed goose will be soft, rotten and fragrant. Try it at home and bring this delicious food to family and friends.