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How to stir-fry goose?

Its production method is: first clean the goose meat, cut it into small pieces, soak it in clear water, remove the blood water, and then put it into a pot of cold water and pick it up and wash it clean, so that it can be cooked in the following order. After dealing with the goose, you can start the pot.

The first kind of potato roast goose, potato roast goose needs: half goose meat, 2 potatoes, dried chili, cinnamon, spring onions, ginger, garlic Wash and chop the goose, peel the potatoes and cut them into pieces, cut the dried chili into sections, wash and cut the onions into sections, slice the ginger, peel the garlic and cut into slices. Put the cut goose pieces in a basin, add the right amount of soaking for a while, add the right amount of cooking wine and ginger pieces and soak for 30 minutes. After 30 minutes, pour out and set aside to control water.

Wash the old goose and chop it into small pieces. Prepare green onions and ginger, star anise and pepper. The lotus root is peeled and washed and cut into pieces. Put the old goose in the pot with water, blanch the water with pepper and cooking wine, remove and drain. Add oil to the pan, saute star anise and stir-fry the old geese in scald water. Stir-fry until slightly yellow, add green onions and ginger and continue to stir-fry evenly. Add cooking wine, soy sauce and rock sugar and stir-fry until the goose is colored.

Goose meat, pork belly, yellow wine, dried Hawthorn, ginger, vinegar, soaked in soaked in cold water with 1 tablespoon of yellow rice wine for 15 minutes, then put the pork belly and dried Hawthorn slices into a casserole, add two cups of yellow wine and one cup of vinegar, two slices of ginger, and add enough water at a time. The fire boiled for 30 minutes and frothed. Turn the heat down for an hour and a half.

Curing: pickling is a key step to improve the flavor of goose meat. Put the goose in a large bowl and add salt, sugar, pepper, garlic and sliced ginger. Massage gently with your hands to make the seasoning taste evenly. The pickling time depends on the size of the goose, usually 2-4 hours. Cooking: geese are cooked in a variety of ways, the most common of which are as follows: roast geese: put the pickled goose in a preheated oven and bake for 1-5 hours.

How do you cook goose meat? There are several ways

Braised goose meat is the most common way to eat it at home. Its production method is: first clean the goose meat, cut it into small pieces, soak it in clear water, remove the blood water, and then put it into a pot of cold water and pick it up and wash it clean, so that it can be cooked in the following order. After dealing with the goose, you can start the pot.

The most delicious goose meat is home-cooked goose and cold goose. The practice of home-cooked goose meat: wash the goose meat and cut it into pieces; cut bamboo shoots into cutters; slice spring onions and ginger. Heat the oil, stir-fry the bean paste, onion slices and ginger slices in the pan, wait for the fragrance, stir-fry the goose, cook into cooking wine and soy sauce, add salt and monosodium glutamate, and continue to stir-fry.

Practice: shred goose breast, mix well with a small amount of cooking wine, white pepper, sugar and salt; put the soaked lilies and cooked Rice Congee (commonly known as porridge) in a casserole, boil until boiled, turn to simmer and cook for another 40 minutes; add fine shredded ginger and chopped green onions and white pepper to taste, a very delicious health porridge.

Stewed goose 1. Ingredients: Shitou goose, two jin of top soy sauce, two taels of sugar, two taels of salt, half of monosodium glutamate, one piece of citronella, six coins of cinnamon, six coins of Sichuan pepper, eighty-six cents, three coins of gan, three dollars of cloves, two pieces of garlic, six taels of southern ginger, one jin of fat pork, soaked geese in clear water.

Practice: first put cinnamon, star anise, Sichuan pepper and licorice into a small cloth bag, put it into a clay basin, add clear water (3000 grams) and soy sauce, refined salt, white sugar, Shaojiu, boil over medium heat, put in the fat goose, turn to a slow fire and roll for about 10 minutes, then pour out the soup in the goose cavity, and then put it into the basin, turn while boiling, about 30 minutes until cooked (use chopsticks to insert the chest meat and boil out).

Old goose stewed soybeans: replenish qi and tonify blood, strengthen muscles and bones, soybeans are rich in protein, isoflavones and a variety of trace elements, with the effect of replenishing qi and tonifying blood and strengthening muscles and bones. Stewed with the old goose, soybeans absorb the essence of the old goose soup, rich bean flavor, soft and waxy taste. And the old goose meat is soft and rotten, the entrance is melted, the combination of the two, complementary nutrition, is a nourishing and healthy delicacy.

How do you cook a goose?

1. The practice of home-cooked goose meat: wash the goose meat and cut it into pieces; cut bamboo shoots into cubes; slice spring onions and ginger. Heat the oil, stir-fry the bean paste, onion slices and ginger slices in the pan, wait for the fragrance, stir-fry the goose, cook into cooking wine and soy sauce, add salt and monosodium glutamate, and continue to stir-fry.

2, add water without too much goose, turn to stew over medium heat for about half an hour after boiling, step 12 put salt and seasoning, and then cook for about half an hour. The finished product of stewed geese in iron pot can be stewed in iron pot. The cooking skills of tips goose stew are adjusted according to the degree of easy ripeness of the goose.

3. Braised goose meat in brown sauce. In fact, for goose, braised meat can never go wrong. Generally speaking, I suggest that goose meat blanch water in advance, which can remove some fishy smell of goose meat. It is also necessary to put some cooking wine and ginger in the pot of blanching water. This can also help remove the odor of goose meat. Then quickly put the goose after James water in cold water, need to soak for a period of time, then prepare a variety of ingredients, ginger and garlic I think must be needed.

4. The common practice of stewed goose is as follows: cut the goose into large pieces and wash them. Goose meat must be plucked clean before entering the pot, small fluff is more troublesome to deal with, must be a little patient. Put chopped goose pieces in cold water, add onion slices, ginger slices and white wine to boil and skim off the foam. Blanch the goose meat with warm water again to wash away the dregs attached to the goose meat. The seasoning needed to stew the goose.

5. [cooking process] mix pepper, sesame oil, monosodium glutamate and lard into pepper oil and set aside. Put cinnamon, star anise and licorice into a small cloth bag and put it into a wok, add soy sauce, refined salt, sugar, Shaojiu and clear water 3000 grams, bring to a boil over medium heat, then use low heat, add fat goose to roll for about 10 minutes, pour out the soup from the goose cavity, put it back into the pan, roll and rotate for about 30 minutes until cooked (with chopsticks inserted into breast flesh without blood).

What's goose stew? how to make it delicious?

Goose stew sauerkraut main ingredients: goose meat 300g excipients: the right amount of oil, salt, sauerkraut right amount.

Goose stew sauerkraut with 400 grams of goose, 100 grams of sauerkraut, 25 grams of coriander, garlic, refined salt, chicken essence, pepper, pepper, ingredients, stock, peanut oil, soy sauce. Slice garlic, wash sauerkraut and cut into shreds. Wash and cut coriander. Wash the goose and cut it into pieces, blanch it in boiling water and remove it. Heat the oil pan, pour into the goose pieces, add pepper, pepper, ingredients, salt, chicken essence, soy sauce and stir-fry until the goose is done.

Meat treasure-goose recommended practice: [stewed goose in iron pot] first, remove the goose butt, as well as the lymph and trachea on the neck. Then chop the goose into small pieces. After chopping, soak the goose in clean water for 30 minutes to remove the blood stains. Prepare four green radishes, peel off the skin and cut into diamond pieces. One kilo of green pepper, after washing, cut into cutters.