Stewed goose with fermented bean curd
Ingredients: goose 100g, fermented bean curd (red) 25g, scallion 10g, ginger 5g, garlic (white skin) 5g, salt 4g, monosodium glutamate 2g, cooking wine 20g, sugar 5g, dried tangerine peel 1g and pepper1g.
1. Wash the goose, cut it into pieces, put it in a boiling water pot, take it out and drain it.
2. Chop the onion, ginger and garlic separately.
3. Stir the red fermented bean curd into pieces in a bowl, add water and cooking wine and mix well to make fermented bean curd.
4. Put the wok on a big fire, add lard, and when it is 70% hot, add chopped green onion, Jiang Mo, minced garlic and fermented milk, and stir-fry until fragrant.
5. Add broth (500g) and bring to a boil. Add goose, cooking wine, refined salt, sugar, monosodium glutamate, dried tangerine peel, pepper, oyster sauce and water 500ml and stir well.
6. After boiling, skim off the floating foam, stew over medium and small fire until the goose is cooked and soft, collect thick soup over high fire, and pour sesame oil out of the pot.
Goose soup
Ingredients: 1 goose, 200g lean pork and15g auricularia.
Seasoning: cooking wine, salt, pepper, onion, ginger, chicken soup, chicken oil and lard.
1. Remove the hair, viscera and claws of the goose and wash it.
2. Blanch the goose in a boiling water pot for a while, take it out and cut it into pieces.
3. Heat the pan, stir-fry the onion and ginger, stir-fry the goose, remove and wash.
4. Wash the pork, blanch it in a boiling water pot, and take out the slices; Hair fungus, remove impurities, wash and tear pieces.
5. Put goose, pork, onion, ginger, cooking wine, salt and pepper into the pot, inject chicken soup, cook until the meat is cooked, remove onion and ginger, add fungus to boil, and pour chicken oil to serve.
Braised goose
Ingredients: 500g goose and 250g chestnuts.
Seasoning: soy sauce150g, white sugar, monosodium glutamate, yellow wine, onion, Jiang Mo, shredded green garlic, starch, sesame oil and vegetable oil.
1. Wash the goose, cut it into 1 inch square pieces, put it in a container, mix well with a little soy sauce and yellow wine, and marinate slightly.
2. Cut the chestnut shell with a knife, blanch it in a boiling pot, take it out, and peel off the shell for later use.
3, the pot is hot, add plain oil. When the oil is 70% hot, put the goose into the pot and fry it slightly, that is, pour the oil into the colander.
4. Add vegetable oil to the original pot, add onion, Jiang Mo, goose, cook rice wine, add soy sauce, sugar, monosodium glutamate and water 500g, and bring to a boil.
5. After boiling, cover the lid, simmer for about 10 minute, add chestnuts, continue to simmer until crisp and juicy, then collect the juice with high fire, thicken with water and starch, sprinkle with sesame oil, put it in a bowl, and sprinkle with shredded green garlic.