Braised goose with dried vegetables and peanuts(cai gan hua sheng hong shao e )

Braised goose with dried vegetables and peanuts

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: cut the goose into small pieces.

Step 3: first put red pepper and Chinese prickly ash into the pot to stir fry the flavor.

Step 4: stir fry garlic and ginger slices again to get the fragrance.

Step 5: stir fry the goose.

Step 6: Goose fried hair white hair dry bloodless water fragrance.

Step 7: add a spoonful of cooking wine, half of the soy sauce, a spoonful of oyster sauce, and a spoonful of sugar in turn.

Step 8: put in the star anise.

Step 9: add two bowls of water to submerge the ingredients. Bring to a boil and simmer for 40 minutes.

Step 10: after boiling the soup, pour the washed peanuts into the pot and cook.

Step 11: soak the dried vegetables with warm water, wash them several times, squeeze the water by hand to remove the salt.

Step 12: after about 40 minutes, the goose soup is almost dry (about one-third left), sprinkle with appropriate amount of five spice powder, and put it into the dish to stew for 5 minutes. After the dishes are dried and tasted, turn off the heat and put them on the plate.

Materials required:

Goose: half

Dried vegetables: 50g

Raw peanuts: 100g

Red pepper: right amount

Ginger slices: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Cooking wine: moderate

Sugar: right amount

Five spice powder: appropriate amount

Edible oil: right amount

Old style: moderate

Oyster sauce: right amount

Note: 1, goose in a lot of fat, choose dry vegetables is to absorb more fat, so that the taste is not so greasy. You can also add other food materials that you like to absorb fat instead. 2. The goose should be fully stir fried until there is no blood and water to produce fragrance, and then boiled in water, so that the goose is more fragrant.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cai Gan Hua Sheng Hong Shao E