How to stew goose

2019-05-01 Delicious on the tip of the tongue By: huyanling

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Best answer Ingredients: 1 goose, 30 grams of green onions, 10 grams of ginger, small sections of coriander, 3 star anise, cinnamon bark, bay leaves, 30 grams of cooking wine, 30 grams of vegetable oil, and 30 grams of soy sauce. Clean the big goose, cut it into about 5 cm pieces, add water and soak it for more than 2 hours. Cut green onions into sections, slice ginger, and cut coriander into sections. Place the goose meat pieces in a pot with cold water, add water, green onions, ginger slices, and cooking wine and bring to a boil over high heat. Beat off the foam and blanch for 5 minutes, then remove and drain.

Ingredients: 1 goose, 30 grams of green onions, 10 grams of ginger, small sections of coriander, 3 star anise, 2 pieces of cinnamon, 3-5 bay leaves, 30 grams of cooking wine, 30 grams of vegetable oil, 30 grams of soy sauce grams, 5 grams of dark soy sauce, 6 grams of salt, 5 grams of sugar, 2 grams of MSG or chicken powder (optional), and about 0.5 grams of pepper.

1. Clean the goose, chop it into medium pieces of 5 cm in size, and then soak it in clean water for at least 2 hours to remove most of the blood. Cut green onions, ginger slices, and coriander into small sections.

2. Pour the soaked goose meat pieces into the pot under cold water, pour in enough water, add the green onion segments, ginger slices, and cooking wine and bring to a boil over high heat. Keep beating the foam in the middle, and then Blanch for 5 minutes, remove and drain.

3. Pour vegetable oil 3 into the pot. When the oil temperature is 30% to 40% hot, add 3 star anise and 2 pieces of cinnamon over low heat. Stir-fry over low heat to get the rich aroma of the spices, then add in the aroma. Saute 3-5 leaves, 15 grams of ginger slices, and 30 grams of green onions until fragrant.

4. Add 30 grams of soy sauce, stir-fry over medium heat to bring out the strong aroma of the soy sauce, add the blanched goose meat, stir-fry until browned, add 30 grams of cooking wine, and the aroma will overflow.

5. Pour in "hot water" that covers about 10 cm of the goose meat. After boiling over high heat, change to medium heat and "open the lid" and simmer for 15 minutes. Add 5 grams of dark soy sauce to adjust the color, add 6 grams of salt, 5 grams of sugar, and a trace of about 0.5 grams of pepper, and continue to simmer over medium-low heat for about 45 minutes.

6. Turn up the heat and simmer for 10 minutes until the goose meat is crispy and mellow. Add 2 grams of MSG or chicken powder and stop the heat.