When creating a recipe for the first time, the first choice is of course the dish that I have eaten since I was a child, and this dish will appear at the New Year’s Eve dinner for decades.
Ingredients?
Half a goose
2 pieces of red fermented bean curd
Adequate amount of salt (try it before putting it in the pot and add it if the taste is not enough) )
2 spoons of soy sauce
1 spoon of oil
3 garlic sprouts
A few slices of ginger
1 spoon of Hou Sauce (if you don’t have Zhu Hou Sauce, you can put soybean paste or crude oil soybean paste)
How to braise goose?
Chop the goose into pieces and set aside
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Prepare the materials. Use a knife to pat the white part of the garlic sprouts, cut them into sections and put them in a bowl with the ginger slices. Cut the green parts into sections and put them in another bowl for later use (forgot to take pictures together)< /p>
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Pour the red fermented bean curd, oil, soy sauce and Zhuhou sauce into a bowl, and crush the red fermented bean curd with a spoon
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Add a bowl of water and stir all the seasonings evenly
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After the pot is heated, add the oil, add the white garlic and Fry the ginger slices until fragrant
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Add the prepared soy sauce
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Add the goose Stir-fry the meat for about a minute, add half a bowl of boiling water, stir-fry a few more times, cover the pot and simmer.
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Stir-fry the goose from time to time during the cooking process to make the goose meat evenly flavored
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After simmering for 10 to 20 minutes, add garlic sprouts and stir-fry evenly
(Some cooks ask if it can be cooked in ten minutes? In fact, when cooking, it should be based on the tenderness of your own goose. It takes a little longer to cook the goose. Our goose is usually cooked whole until it is 78% cooked and then cut into pieces and stewed, so it can be cooked in ten minutes)
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Cover the pot and simmer for another minute. Try the taste. If it is not enough, add some salt
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Delicious braised goose It’s out of the pot, are you drooling?
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Tips
1. It’s best to boil the goose meat before cutting it into pieces. , which can remove the fishy smell and make it less greasy.
2. The goose I cook is raised at home and has been raised for a long time, so the stewing time will be longer. If you buy a young goose, the stewing time can be shortened.