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How to cook the braised goose?

Wash the goose and cut it into pieces, slice the ginger, cut the onions into pieces, and set aside. Put the right amount of water in the pot, put in the goose pieces, bring to the boil, skim off the foam, remove and set aside. Pour the right amount of oil into the pan, add ginger slices, green onions, garlic, dried chili, star anise, cinnamon and fragrant leaves to stir-fry. Add the blanched goose meat and stir well. Add the right amount of cooking wine and continue to stir well.

Ingredients: 500 grams of goose, 22 grams of green pepper, 11 grams of corn oil, 11 grams of salt, 22 grams of soy sauce, 55 grams of braised sauce, 30 grams of sliced ginger, 22 grams of spring onions; wash the goose, put it in a pot, add some water over the goose, turn on the heat, and carry on the water. Bring it to the boil and remove and rinse with cold water. Drain. Get the ingredients ready. Scallions and the like need to be cleaned. In a non-stick pan, pour in corn oil. And start a big fire.

Ingredient: 300 grams of goose. Seasoning: 200 grams of peanut oil, right amount of salt, right amount of soy sauce, right amount of onion, little ginger, little garlic, right amount of water starch, right amount of brown sugar. Cut the cooked goose into 1cm square, fry it in peanut oil and fish it out. Set aside. Put the soy sauce, brown sugar, wet starch and refined salt together and add the right amount of water to make a dilute paste.

Step 1 prepare ingredients: 100 grams of goose, 200 grams of onions, 5 grams of spicy millet, 1 piece of ginger, 3 cloves of garlic, appropriate amount of oil, 1 teaspoon salt, 1 teaspoon cooking wine, 5 grams of pepper, 1 teaspoon chicken essence, 1 teaspoon soy sauce. Step 2 wash the goose and chop the pieces. Step 3 slice the onion. Step 4 cut the millet into hot circles. Step 5 sliced ginger. Step 6 sliced garlic. Step 7 boil hot water in the pot, boil the water into the goose blanch for 2 minutes, remove and set aside.

Stew with water: according to the amount of goose, add enough water, the amount of water should not exceed that of goose. After the fire is boiled, turn to low heat and simmer, during which the amount of salt can be adjusted according to your own taste. Juice collection: when the goose meat is stewed until the meat is crisp and the soup is full-bodied, turn on the fire to collect the juice, so that the soup is sticky and the goose meat surface is bright. Out of the pot: wait for the soup to reach the appropriate concentration, turn off the heat, serve the goose on a plate, sprinkle with chopped onions and garnish.

Where is the best place for Yangzhou saltwater geese? Is it Yizheng or Jiangdu Gaoyou?

1. The first recommendation is "Han Fatty Goose" in the urban area of Gaoyou City. The salted geese in this shop are tasted by "stuffing", and the meat is very delicious. Moreover, Han Fatty Geese are very strictly controlled and are not sold in the off-season to ensure that each goose can achieve the best taste. The second recommendation is "Wenji saltwater goose", which is located in Gulou Town, Gaoyou City.

2. Sanliu Old Goose Shop. Sanliu old goose shop is located in the fork town of Yizheng, next to the old 333 provincial highway, the standard for selecting geese is very strict, and the selected old geese are slaughtered, depilated, roughed, and finally sent to the steaming pot for steaming, as well as a unique "steaming pot". The selected old geese are slaughtered, depilated, roughed, and finally sent to the steamer for steaming.

However, goose meat is the exception. Although the old goose is old, the meat is very tight and not firewood. Saltwater geese use Yangzhou geese raised by Gaoyou Lake, which contains less fat and tastes more refreshing. The second oldest is old bittern. The gravy is boiled with saturated salt water with ginger, spring onions and star anise. The bittern that I made and cooked many times became old bittern.

4. Heyuan snack Street: located near Heyuan, a famous garden scenic spot in Yangzhou, there are many Yangzhou local snacks, such as Yangzhou fried rice, salted goose, duck blood vermicelli soup and so on. The environment of Heyuan snack Street is relatively clean and tidy, which is a good place for tourists to rest and taste local cuisine after visiting Heyuan. Thin West Lake snack Street: located near the thin West Lake Scenic area, there is not only beautiful natural scenery, but also a rich choice of food.

Gaoyou salted duck is another famous traditional dish in Yangzhou, which is famous for its delicate meat and delicious taste. On Dongguan Street, you can find a shop specializing in Gaoyou salted duck to experience this authentic delicacy. LaoTongcheng duck blood vermicelli soup is a classic soup in Jiangsu province. Laotongcheng duck blood vermicelli soup is loved by diners because of its clear taste and rich ingredients.

How to cook delicious braised pork with old goose?

1. Pour corn oil into a non-stick pan. And start a big fire. Add spring onions, ginger, garlic, cinnamon, pepper and star anise. Stir-fry and taste good. It takes a little more time to stir-fry. After the fragrance comes out, put in the previously blanched goose. Start stir-frying together. Need to stir-fry for 3-5 minutes, and then add cooking wine, stir-fry to remove fishy. Add braised sauce and continue to stir-fry and color. Look, slightly colored goose. Add clear water and slightly pass the goose.

2. Clean up the goose soaking water, control the blood water, and put the onion and ginger cooking wine in the pot with cold water. Get rid of the snow when the pot is boiled! Boil the water for 3 minutes and cook the oil in a hot pan with a little more oil. Put the goose directly into the pan and stir-fry. Add thick sliced ginger, green onions, dried chili, star anise and pepper and stir-fry to change color. Add a little cooking wine. Add rock sugar and stir-fry until evenly colored.

3. First of all, material selection is the key. Compared with young geese, the meat of old geese is more compact and rich in collagen, and the taste is mellow after braised. When choosing old geese, we should choose geese with strong body and complete feathers. Such geese have full meat and strong meat flavor. After the goose is slaughtered and processed, it is chopped into pieces of palatable size to facilitate the taste when braised. Secondly, it is also very important to deal with geese. The chopped goose should be blanched first to remove the blood and fishy smell.

4. Step: prepare the seasoning as shown above. Wash the old goose and cut into pieces. Boil the water in the pot and blanch the old goose. Drain the old goose after blanching. Hot oil in a cold pot. Put the ingredients into the plate on the right after the oil in the pot is smoked. Add the flavor of the ingredients and put in the old goose. Stir-fry the old goose, add vinegar, light soy sauce, rock sugar, beer, cinnamon, star anise, oyster sauce, bean paste and soy sauce. Come out of the pot.

5. Heat the oil in the hot pot, put the cleaned goose down directly and stir-fry. Add thick sliced ginger, chili, star anise, pepper and cooking wine, stir-fry over medium heat and change color. After discoloration, add rock sugar and soy sauce and continue to stir-fry until evenly colored. Add boiled water and salt, do not know how much can be added slowly, taste while adding, because there is no soup at last, so the salt should be a little lighter.

Yangzhou old goose is old enough to taste.

1. Soak the goose in the old halogen soup for 4 to 5 hours to let the goose fully taste. This step is called "re-halogenation". After the halogen is out of the jar, hook the goose's neck with a hook and pour the goose's body surface with boiling water. This step is called "scalding". After scalding, the goose's muscles and skin are taut and full, hanging in a ventilated place to drain water. Then, hang the goose in the oven and dry it with fire, so that the goose skin cooked after drying is crisp but not tough.

2. Add garlic, celery or white pepper to the soup to make it as slippery and tender as water. As the head of the family! The old goose was simmered for more than an hour, with no complex ingredients and only duck blood as a side dish. Goose meat appeared in the form of a basin, emitting its pure original fragrance.

3. Take a bowl of garlic chicken wings and pour in light soy sauce, salt, ginger, black pepper, fragrant leaves and cooking wine to make pickled meat; cut a few small cuts on the reverse side of the chicken wings and put them into the pickled meat and marinate for an hour; chopped garlic; take the oil pan, put in the marinated chicken wings, pour in the right amount of sugar and fry until colored; pour in light soy sauce, stir well and stir-fry the minced garlic; add the right amount of water and simmer. After the chicken wings are cooked, add salt to collect the juice.

How much is the lion-headed goose per jin?

At present, the price of the lion-headed goose on the market is about 15 yuan per jin, but the specific price will be affected by the place of origin, the place of sale and the market situation, so the price will vary from place to place. The price of a purebred lion-headed goose is about 40 to 50 yuan each, while the grey lion-headed goose is slightly more expensive than the white lion-headed goose.

Considering the production technology and taste characteristics of the lion-headed goose, the price of 35 yuan per jin can be said to be relatively high, but for consumers who like the lion-headed goose, it is still a value for money choice.

To 50 yuan. According to the inquiry, the market price of lion-headed geese is 15 yuan per jin, but due to differences in origin, place of sale and market situation, the price of purebred lion-headed geese is 40 to 50 yuan, and that of non-purebred ones is 15 to 20 yuan.

Expensive. The price of a three-to five-year-old Shitou goose in Leizhou, Zhanjiang, Guangdong Province is 22 yuan per jin, and the price of a four-year-old goose with 40 yuan per jin is more expensive than that of a three-to five-year-old goose with 22 yuan per jin.

Now let's introduce and talk about the selection method of lion-headed goose fry and so on. How much is the Lion-headed Goose per jin at present, the market price of the Lion-headed Goose is about 15 yuan per jin, but the price varies from place of origin, place of sale and market. So, what we're offering here is just an average price.