Stewed copper goose(huang men zi tong e )

Stewed copper goose method:

Raw materials for stewed copper Goose:

There are 500g boneless goose, 50g tender ginger, 100g red pepper, 25g garlic, 100g cooked lard, 50g cooking wine, 6G refined salt, 1g monosodium glutamate, 15g soy sauce, 25g wet starch, 500g miscellaneous bone soup and 5g sesame oil.

The process of stewed goose is as follows:

1. Wash the boneless goose and cut it into 3cm square pieces. Wash the ginger, peel and cut into 0.7 cm thick diamond slices. Wash the fresh red pepper, remove the pedicels and seeds, and cut into thin slices with a width of 2 cm.

2. Put the lard in the frying pan over a high heat. When it is 80% hot, stir fry the tender ginger slices for a few times, and then stir fry the goose meat. When the water is dry, cook the cooking wine and continue to stir fry for 2 minutes. Add the soy sauce and refined salt. Then add the garlic and miscellaneous bone soup and simmer for 15 minutes. After the goose meat is soft, put it into a big bowl.

3. Add lard into the frying pan, when it is 60% hot, add fresh red pepper slices and refined salt, stir fry until done, then pour in goose, put in monosodium glutamate, dilute and thicken with wet starch, stir well together, put out the pan, pour in sesame oil and serve.

The characteristics of stewed goose are as follows

Goose has less connective tissue and fine fiber, which is easy to digest and absorb. According to traditional Chinese medicine, goose is sweet in taste and flat in nature. It can replenish qi and relieve thirst. The meat of Tonge is delicious. It can be cooked with braised goose, steamed goose, roasted swan, rice noodle goose and other famous dishes. This dish is as tender as chicken, but more oily than chicken; it looks like duck, but more plump than duck. It is a famous local dish with unique flavor.

Stewed copper goose

Wash the boneless goose and cut it into 3 cm square pieces; wash and peel the tender ginger and cut it into 0.7 cm thick diamond pieces.

Cuisine

Cuisines and efficacy: Hunan cuisine recipe of nourishing qi and blood, delaying aging recipe, nourishing Yin Recipe, malnutrition recipe

Taste: spicy

Technology: stewing

Manufacturing materials

Main ingredient: Goose 500g

Accessories: Pepper (red, sharp) 100g, starch (broad bean) 13g

Seasoning: 1g monosodium glutamate, 50g Zingiber, 2G salt, 50g yellow rice wine, 25g garlic (white skin), 15g soy sauce, 2G sesame oil, 30g lard (refined)

Taste characteristics

The color of this dish is light red. The goose is soft and tender with thick sauce. It is spicy, salty and delicious.

Production method

1. Wash the boneless goose and cut it into 3 cm square pieces;

2. Wash and peel the tender ginger and cut it into 0.7 cm thick diamond slices;

3. Wash the red pepper, remove the pedicels and seeds, and cut into long and wide slices of 2 cm;

4. Set a high heat in the frying pan, add the cooked lard, when it is 80% hot, stir fry the tender ginger for a few times, and then stir fry the goose;

5. When the water is dry, cook the yellow rice wine, continue to stir fry for 2 minutes, add soy sauce and refined salt and stir well;

6. Add 500 ml garlic clove and miscellaneous bone soup, simmer for 15 minutes, soften the goose and put it into a large bowl;

7. Put 25 grams of cooked lard into the frying pan, when it is 60% hot, add fresh red pepper and refined salt to fry, then pour in goose and put MSG;

8. Dilute and thicken with 25G wet starch (13g starch and water), stir well together, take out the pot and put it on a plate, pour in sesame oil and serve.

Production tips

The results are as follows: 1;

2. When stewing, cover the pot tightly, and don't add soup and seasoning. Shake the pot from time to time to make the main material move in the pot to prevent the pot from burning;

3. The starch is gelatinized quickly after being thickened by high fire, and the finished vegetable is bright and has no smell of raw meal.

Tips - Health Tips

Geese are ducks. It's sweet and smooth. It has the effect of Tonifying Qi, tonifying deficiency and relieving thirst. It can be used for deficiency, thirst and other diseases.

Tips - food restriction

Starch (broad bean): broad bean should not be eaten with snail.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huang Men Zi Tong E