Big goose(kao da e )

Big goose

Introduction:

"There are many ways to eat big geese here, such as" big geese in iron pot "," big geese stewed with pickles "," big geese stewed with potatoes "," big geese stewed with vermicelli "and so on. No matter what kind of practice, I like to eat, but I have a special preference for "big geese". After a long time of stewing, the oil in the subcutaneous fat of geese is forced out, and the color of goose is ruddy. It's really a quick thing for "carnivores" to eat a mouthful of goose, which is neither firewood nor greasy, and it's delicious. Goose is an ideal food; it is high protein, low fat, low cholesterol, and contains all kinds of amino acids needed for human growth and development. The fat content of goose is only a little higher than chicken and much lower than other meats. Goose is a green and healthy food. So there is also the saying that "drink goose soup, eat goose, do not cough all year round". Goose has the functions of Tonifying Qi and deficiency, harmonizing stomach, relieving thirst, relieving cough and resolving phlegm, detoxifying and anti-aging. Suitable for a wide range of people, old and young. Eat goose often, good health, prolong life

Production steps:

Step 1: This is a goose. Use half of it this time.

Step 2: cut half goose into small pieces, wash and control the water, and put it in the basin.

Step 3: bring to a boil with water, pour in the goose, bring to a boil, remove the blood foam, and then remove the goose to control the water.

Step 4: control the water for use.

Step 5: start another pot of heat, add vegetable oil, add onion, ginger, garlic, pepper, star anise, cinnamon, fennel, dry red pepper, stir fry until fragrant.

Step 6: add the goose meat and stir fry it in high heat until the goose meat is dry and the goose oil comes out slightly. Cook in cooking wine, add soy sauce and sugar and stir well.

Step 7: add boiling water, water and goose level as well, bring to a boil, turn to medium and low heat stew for 50 minutes, see soup thickening, add salt, chicken powder.

Step 8: take another 10 minutes, collect all the soup, put the coriander section and red pepper into the plate.

Step 9: good goose, no soup, ruddy color, soft rotten, delicious, long aftertaste.

Materials required:

Goose: 1 / 2

Zanthoxylum bungeanum: 20

Star anise: 2

Cinnamon: 1 small piece

Fennel: 1 teaspoon

Dried red pepper: 1

Jiang: 1 large piece

Scallion white: 3 sections

Garlic: 4 cloves

Sugar: 1 tbsp

Refined salt: 1 / 2 tbsp

Soy sauce: 3 tbsp

Cooking wine: 1 tbsp

Chicken powder: 1 / 2 tbsp

Vegetable oil: 50 ml

Note: before making the goose, soak it in water for 4 hours, remove the dirt, pick up the residual hair, remove the goose's lung, and then cut it into small pieces. In the process of cooking, start to use medium heat, then turn to low heat, and slowly cook for no less than 60 minutes to achieve the taste of fresh, crisp and rotten.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Kao Da E