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How to cook a goose in a simple and delicious way

Take out the air nozzle, hold the goose's neck with your hand, then blanch the goose in a boiling water pot for about half a minute, then sprinkle the goose's skin with cold water to cool it slightly, then brush the crispy skin water evenly on the goose's epidermis, and then hang the goose in a cool and ventilated place to dry.

Stewed dried goose materials: light goose, dried stewed bean curd, onion, ginger and garlic, fragrant leaves, star anise, cinnamon, cooking wine, June fresh, sugar.

The practice of roast geese fresh geese are treated with clean water soaked to remove blood and chopped into small pieces.

Roast old goose with lotus root ingredients: 500 grams of lotus root, 200 grams of sugar, 20 grams of green and red pepper, proper amount of soy sauce, 10 grams of cooking wine, right amount of soy sauce, 10 grams of onion and ginger, right amount of star anise, a little bit of pepper, wash the goose and chop it into small pieces Prepare onion and ginger star anise and pepper.

The main ingredient of braised geese is 1/4 geese, cooking wine, salt, light soy sauce, soy sauce, braised goose oil. Add a small amount of oil to stir-fry the goose, stir-fry the goose until burnt yellow, then add cooking wine, salt, light soy sauce, soy sauce and stewed oil to stir-fry. Add water, just don't pass the goose.

Braised big white geese take a long time, patience is the key, slow stewing can make the meat more crisp. The broth of braised big white goose can be adjusted according to your personal preference, and if you like to dry a little bit, you can get more juice for a while.

How do you like the goose?

1. Wash and cut the goose with bones. Saute shredded ginger and green onions in hot oil, then put the goose in the pan and stir-fry until the goose changes color. Add cooking wine and soy sauce, bring to a boil over high heat for 3 minutes, then simmer slowly. Add sliced bamboo shoots and salt when the goose is cooked, stir well, and continue to burn until sliced bamboo shoots are cooked and soft.

2. First, stew the goose with a slightly larger iron pot and a full pot of water, because the goose is slowly cooked. Second, it is not recommended to use a pressure cooker to cook this dish. Stew slowly with an iron pot tastes better. Watch the video carefully.

3. Fry the goose in oil first. Show a burning feeling.. So the gravy can be locked.. Eat the sweet taste of meat. 2. Scent the garlic (Taiwanese).. Stir-fry the chives and fried goose.

Step 1: eat a plate of leftover goose. Step 2: wash two pieces of garlic. Step 3: remove the bones of the goose and cut the garlic into small pieces. Step 4: this is also God-worshiping cooked pork, cut into small pieces and burst into oil. Step 5: force all the oil out. Step 6: pour in the goose and fry the oil. Step 7: add garlic and stir-fry.

5. Its production method is: first clean the goose meat, cut it into small pieces, soak it in clear water, remove the blood water, and then put it in cold water and pick it up and wash it clean, so that it can be cooked in the following order. After dealing with the goose, you can start the pot.

6. Fly the water to get rid of the fishy. Put the goose pieces of cold water into the pot, bring to the boil and skim off the foam. And rinse the goose with clean water. Please click on the input picture description 4 to heat the peanut oil in an iron pan and stir-fry the fragrance with large ingredients, cinnamon and pepper.

How to fry the goose?

Step: after washing and chopping the goose, soak the blood water with clean water first. Put the cold water into the pot and pick it up and wash it. Pour the right amount of oil into the pan and heat the oil at 5 minutes. Saute star anise and ginger slices until fragrant. Pour in the goose and stir well. Add cooking wine, add light soy sauce and regular smokes.

. wipe the salt and marinate the white goose in the proportion of 6: 7%. Add 1kg of star anise flour to 100 kg of salt, mix well, stir-fry dry, apply to the goose's body cavity and body surface, stack the goose into a jar and marinate for 2 hours (about 4 hours in winter and about 4 hours in summer).

Step 1: eat a plate of leftover goose. Step 2: wash two pieces of garlic. Step 3: remove the bones of the goose and cut the garlic into small pieces. Step 4: this is also God-worshiping cooked pork, cut into small pieces and burst into oil. Step 5: force all the oil out. Step 6: pour in the goose and fry the oil. Step 7: add garlic and stir-fry.

Method 1: prepare all the ingredients, rinse and cut Hangzhou pepper, cut red pepper, cut coriander, chopped onion, ginger and garlic. 2: pour oil into the wok, saute spring onions and ginger, add a spoonful of soy sauce and stir-fry. Add Hangzhou pepper, red pepper and goose to stir-fry, add light soy sauce, sugar and salt and stir well. 4: stir-fry the coriander and sprinkle with sesame oil.

The practice of braised goose in Guangdong

Chop a live goose into pieces and cut it to a size suitable for eating. Prepare the right amount of ginger and set it aside for use. Choose a household ordinary pan, heat it over high heat and put the right amount of oil on the surface of the pan, then put in the chopped goose and stir-fry until half-cooked and slightly refreshing. Then pick up the goose.

Then put the dried beans into the pot and bring to a boil. Cover, simmer over low heat for 20 minutes, season with salt and juice over high heat. Tip PS: avoid vinegar for those with dampness in the spleen and stomach, and avoid vinegar for those with stomach ulcers and excessive stomach acid.

Step 1: cut goose pieces + pickled geese for 15 minutes: each piece is chopped into about two fingers, and remove the part with more goose oil in the tail and neck. Pickled geese: add the goose pieces (ginger + garlic + a little salt + sugar + light soy sauce + liquor + cornflour + a little peanut oil), mix with chopsticks and let stand for 15 minutes.

Specific steps: the first step: after the prepared farm geese are disposed of, cut it into small pieces. Don't buy those that are too tender and not delicious when eating geese. At least there will be more than 200 days of free farm geese, so the meat will taste good.