How to cook roast goose

1. A slaughtered fat goose, cut off its toes and chop the goose into small pieces.

2. One green pepper and one red pepper, remove the pedicle and cut into diamond-shaped pieces to add color to the dish. Cut the scallion into horseshoe slices and the ginger into slices.

Cut garlic into small pieces and put them together.

3. Prepare a small bowl, put a few star anises, a handful of dried peppers, a handful of pepper, a few fragrant leaves and a piece of cinnamon into the bowl for later use.

4. Boil the water in the pot, blanch the goose pieces with cold water, pour a little cooking wine to deodorize them, add two spoonfuls of salt, and slowly cook out the blood stains in the goose pieces. After the water is boiled, remove the blood foam from the pot and blanch it for about 2 minutes, then dump the goose pieces, rinse them with clear water and drain the water for later use.

5. Heat the pan, put it into the vegetable oil sliding pan, pour out the hot oil after sliding the pan, add the cold oil, pour the goose pieces into the pan and stir fry for about 2 minutes, and stir fry the water in the goose pieces.

6. After the goose meat is sauteed, add some seasonings such as star anise and dried Chili, stir-fry for a few times, then add onion, ginger and garlic, and stir-fry the garlic flavor.

7. Pour in a little soy sauce for coloring, stir-fry evenly, add two spoonfuls of Chili sauce and stir-fry until the sauce is fragrant.

8. Pour a can of beer along the side of the pot, which can enhance the fragrance and remove the odor.

9. Add appropriate amount of water to the goose pieces, 3g of salt, 2g of pepper, a little fresh sugar, and 0/0g of soy sauce/kloc.

10. Put the red rice into the filter spoon and soak it in the soup to color the goose pieces, so that the stewed goose pieces are more ruddy. Then add 10g oyster sauce to enhance the freshness. After the fire boils, take out the red yeast rice.

1 1. Pour the goose pieces into the pressure cooker. After SAIC, turn down the heat 10 minute.

12. 10 minutes later, pour the goose pieces back into the pot. Everyone should be careful not to burn their hands.

13. Pick out seasonings such as onions, ginger and dried peppers, and turn to high fire to collect juice. When the soup is thick and frothy, add green pepper and red pepper slices and stir fry a little. After cutting the green and red peppers, pour in a little bright oil to brighten the color, and then put them on the plate.

Ok, this soft waxy boneless, ruddy and shiny spicy goose is ready. Does it look particularly appetizing?