How to cook the goose to eat delicious braised

1. Wash the goose, scald it in boiling water, drain and set aside.

2. Hot oil burst ginger. Sesame oil is more fragrant, this time I forgot to use a common blend of oil. Then goose meat into the pot stir fry, fry a while to add cinnamon, sesame leaves, chili pepper, chili powder. If you are afraid of spicy, you can't put these two things. Stir fry while adding soy sauce, dark soy sauce, salt, seasoning and color. Salt is not afraid of little, light a moment can be remedied. Stir fry until the goose meat color uniformity, aroma spread nose.

3. will fry the things in the pan all poured into the pressure cooker, add boiling water, the amount of water to adjust themselves, no need to go over the goose. First do not rush to cover the pressure cooker cap, after the water boils, try the soup flavor, light and then add salt to adjust. Then cover the lid of the pot, bubbling gas after a small fire pressure for 23 minutes. Wait until the gas disappears and then open the lid.

Goose 1, 10 grams of ginger, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame sauce, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of powdered tangerine peel, two broths, maltose, white vinegar, currant, moderate amount of each, sour plum sauce flavor plate 4.

Method

1, baby geese slaughtered and washed, from the anus at the opening to pull out the internal organs, chopped off the goose palm and wing tip, with water to the goose's abdominal cavity rinse clean.

2, with ginger 10 grams, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame sauce, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of powdered orange peel with the appropriate amount of two soup, made of flavor sauce; the other will be maltose, white vinegar, big red zhejiang vinegar, wine according to the 1:13:1:1 mixing, made of crunchy water (can be preserved, many times). (can be saved and used many times).

3, the flavor juice from the anus opening into the abdominal cavity of the goose, and then use the roast goose needle to sew the opening, so that the flavor juice does not leak out.

4, the goose head upward, then the air gun's air nozzle from the goose neck to kill the mouth into the neck cavity, and then hold the neck and the air nozzle together with the left hand, and then the right hand presses the air gun, the air slowly into the goose body subcutaneous fat and connective tissue between the goose, so that it is distended.

5, remove the air nozzle, hold the goose's neck with your hand, and then put the goose body into a pot of boiling water for about half a minute, and then pour cold water over the goose's epidermis to cool it down a little bit, and then the crispy water evenly brushed on the goose's epidermis, which is completed, the goose is hung up in the cool ventilated place to dry.

6, will dry the goose hung into the oven, with fruitwood charcoal burning in the fire slowly roasted, roasted until the goose meat is cooked through, change to a high fire will be the goose skin roasted to crispy, take out, first pour out the goose belly of the marinade, goose chopped pieces of the plate, and then drizzled with marinade, with the pickled plum sauce saucer on the table for dipping can be.

1. Wash a goose and chop it up.

2. Used half, boiling water blanching.

3. After blanching, wash and dry.

4. Onion shredded.

5. frying pan about two tablespoons of oil, immediately put a spoonful of sugar.

6. Slowly simmer and fry in a circle.

7. Stir fry until the oil surface brown foam.

8. Pour in the goose and stir-fry, while adding the pre-prepared ginger, pepper, star anise, cooking wine and so on.

9. Stir fry to color.

10. Add water and boil, then simmer over low heat, turning a few times in the middle.

11. Soup is almost dry when put the onion shredded.

12. Stir-fry until the soup dries up and the oil is ready.