Stewed goose

Materials for goose stew: goose 1, soybean oil and salt, onion 1, ginger 1, 2 cloves of garlic, 3-4 dried peppers, liquor 1 tablespoon, sugar 1 tablespoon, 2 tablespoons of soy sauce, and braised soy sauce/kloc-0.

Practice steps:

1. If the goose is frozen, it needs to be thawed at room temperature in advance. Clean up the goose and roast it on the fire if there is fluff.

2. Cut the goose into pieces with a knife.

3. Prepare seasoning, cut onion, slice ginger and pat garlic.

4. Add soybean oil to the pot and heat it. Add onion, ginger, garlic, pepper, aniseed, cinnamon, fragrant leaves and dried peppers to make them smell.

5. Add the goose pieces and stir fry over high heat. Stir-fry the goose until the surface changes color and the oil overflows. There is basically no excess water in the pot, which will also increase the flavor and make the goose not fishy.

6. Add hot water, the amount of which is equal to that of goose meat, and then add soy sauce, white sugar and high-alcohol liquor. Bring the fire to a boil, cover the pot and turn it down? It will take about 1.5 hours.

7. When the time is up, add salt to taste, then add braised soy sauce to color, use fire to collect juice, heat until there is a little soup left, turn off the fire and serve. A pot of delicious northeast braised goose is ready.

Tip: When stewing the goose, you don't need to blanch it, you just need to fry it in a pot to fry the fat and fragrance of the goose. Goose is not fishy or greasy. When stewing, water should be heated, not cold water. First, it should be boiled over high fire, and then simmered over low fire. Stewing geese in a big fire is more difficult, while stewing geese in a small fire takes longer. Finally, the juice is collected by fire, and the goose can be mellow and soft.