How to stew goose deliciously and simply

Goose is a common poultry animal in life, and along with chickens and ducks, it is a favorite food for people. However, the texture of goose meat is different from that of chicken and duck. Most goose meat is relatively old and tastes very tough, so some people are not used to eating goose meat. However, there are many ways to cook goose, such as using it for cold dishes and stewing soups. Since the goose meat is not so tough after stewing, how can you stew goose in a delicious and simple way?

1. First cut the goose into appropriate parts and clean it. It is best to wash it several times to wash away the blood of the goose, otherwise the fishy smell of the blood will be difficult to remove. 2

2. Put the cleaned goose meat in a bowl, add some onions and ginger slices, and marinate for a while. You can also add a little salt and marinate for ten minutes, as this is also the main way to remove the fishy smell.

3. After marinating for ten minutes, add appropriate amount of oil to the pot. When the oil temperature becomes hot, add a little bean paste, stir well, and let the aroma come out.

4. At this time, put the marinated goose meat directly into the pot and stir-fry until the goose meat is golden brown and all the water in the meat is fried off.

5. After frying, you can add seasoning. Just put some onion, ginger and garlic. It is not recommended to add oyster sauce, cooking wine, cinnamon, etc.

6. Because seasonings such as cooking wine and cinnamon will affect the flavor of the goose meat, it is better to add less seasoning. The more seasoning, the better the flavor.

After adding some onion, ginger and garlic, stir-fry for a few times, you can add water. Add more water and stew it for a longer time. Generally, it takes an hour to stew the goose meat and bring out the aroma.

Three-flavor stewed goose recipe:

1. Cut the goose meat into pieces, soak it in cold water for 5 hours, then blanch it in boiling water and remove it;

2. Peel the potatoes and cut them into dices;

3. Put the peppercorns in a bowl and add water to make pepper water for later use;

4. Remove the stems and seeds of the pointed peppers and cut them into oblique pieces;

5. Wash the rapeseed heart;

6. Put lard into the pot and heat it until it is 80% cooked. Add goose meat and stir-fry until it turns light yellow. Add broth (800 grams), soy sauce, salt, sugar, pepper water, scallion segments, ginger slices, and boil over high heat.

7. Simmer over low heat for 1 hour, add potato cubes and simmer until soft, then add rapeseed hearts, chili cubes, and MSG, and simmer for a while longer.

How to make a goose family diet recipe

Dietary Tips

Introduction: It is a goose belonging to the family Anatidae.

Also known as: house goose.

Nature and flavor: sweet, neutral.

Description: It replenishes Qi, replenishes deficiency, benefits the stomach and quenches thirst; it is effective for weak spleen and stomach, emaciation and fatigue, decreased appetite, insufficient Qi and Yin, dry mouth and thirst, fatigue and shortness of breath, and thirst.

Recommendation: Use white goose for tonic and treatment of thirst.

Goose meat stewed with radish

Ingredients: 500 grams of goose meat, 250 grams of radish, appropriate amounts of ginger slices, salt, MSG, and sesame oil.

Preparation method: Wash and cut the goose meat and radish into pieces, put them into a casserole, add 500 ml of water, bring to a boil, add ginger slices and salt, simmer over low heat, add MSG and sesame oil.

Medicinal use: Eat the goose meat and radish while hot in 2 times, and drink the soup.

Description: Replenishes lung qi and resolves phlegm; effective for chronic bronchitis and emphysema in the elderly.

White goose stewed with cordyceps

Ingredients: 2000 grams of white goose, 10 grams of Cordyceps sinensis, and appropriate amounts of scallion segments, ginger slices, refined salt, cooking wine, and MSG.

Preparation method: Kill the white goose, blanch it with hot water, remove the impurities, wash it, chop it into one-inch square pieces, put it into a casserole, and add water. Wash the Cordyceps sinensis, put it into a casserole, add onion segments, ginger slices, cooking wine, and salt, bring to a boil on high heat, then simmer over low heat until soft, remove the onion and ginger, and add MSG.

Medicinal use: Eat goose meat and drink soup, 200 grams per person each time.

Description: It replenishes Qi, tonifies deficiency, harmonizes the stomach and quenches thirst; it is effective for deficiency, thirst, premature graying of hair, impotence, premature ejaculation, and soreness of waist and legs.

Recommendation: People with internal dampness and heat should avoid eating it.

White radish and psoralea goose meat soup

Ingredients: 120 grams of goose meat, 30 grams of psoralea corylifolia, and 200 grams of white radish.

Preparation method: Wash the goose meat, white radish and psoralea corylifolia, put them into a pot, add water, and cook over low heat.

Medicinal use: Take with meals, dosage is voluntary.

Description: Nourishes yin and kidney, relieves gas and bloating, helps digestion and resolves phlegm; effective for the remission period of chronic bronchitis.

Two sons stewed white goose

Ingredients: 2000 grams of white goose, 50 grams of wolfberry, 50 grams of mulberry, appropriate amounts of scallion segments, ginger slices, refined salt, rice wine, and MSG.

Preparation method: Kill the white goose, blanch it with hot water, remove the impurities, wash it, chop it into one-inch square pieces, wash it, put it into a casserole, and add onion segments, ginger slices, fine salt, and rice wine. Wash wolfberries and mulberries, put them into a casserole, and add water (the water should cover the goose meat). Bring to a boil over high heat, then simmer over low heat until cooked. Remove the scallion and ginger and add MSG.

Medicinal use: eat goose meat and drink the soup.

Description: Nourishes the liver and kidneys, extinguishes wind, and nourishes fluids; effective for liver and kidney yin deficiency, thirst, constipation, blurred vision, tinnitus, and joint problems.

How to cook goose stewed with sauerkraut

Ingredients:

Main ingredients: goose, sauerkraut, coriander

Accessories: garlic, salt, lard, chicken essence, broth, cooking oil, pepper, aniseed, soy sauce

operate:

1. Slice the garlic, shred the sauerkraut, and cut the coriander into sections;

2. Wash the goose, cut it into pieces, blanch it in boiling water and set aside;

3. Light the wok and pour in the oil. When the oil is hot, pour in the goose pieces and stir-fry. Add the chili pepper, Sichuan pepper, aniseed, salt, chicken essence and soy sauce and stir-fry until cooked.

4. Light a wok and pour in lard. When the oil is hot, add in garlic slices and stir-fry until fragrant. Add in shredded sauerkraut, add salt, soy sauce, and chicken essence and stir-fry. Add in goose meat and a little salt and broth and simmer for 10 minutes. Remove from the pan, serve on a plate and sprinkle with coriander.

Ingredients for goose meat stewed with wide noodles:

Ingredients: 500g goose meat, 250g vermicelli

Seasoning: 20g soy sauce, 10g salt, 25g green onion, 25g ginger, 3g MSG, 6g cooking wine, 2g star anise, 2g peppercorns

grams, sesame oil 30 grams, vegetable oil 50 grams

How to cook goose meat stewed with wide noodles:

1. Chop the bone-in goose meat into pieces, blanch it in boiling water, and set aside;

2. Cut the wide noodles into sections;

3. Wash and cut the coriander into sections;

4. Heat vegetable oil in a pan, add goose meat and stir-fry until the goose meat shrinks and the edges seem to be separated from the bones, then add scallion and ginger slices and stir-fry until fragrant;

5. Add broth (1000g), soy sauce, cooking wine, salt, aniseed, and peppercorns, cover the pot, and bring to a boil over high heat;

6. Keep cooking over low heat (about 10 minutes), then turn off the heat and keep the pot warm;

7. After a while, turn the goose meat over and add the wide vermicelli when it is half cooked. Bring to a boil over high heat, then keep boiling over low heat for 10 minutes.

8. Repeat this process several times over low heat until the goose insides and wide vermicelli segments are cooked through, then add MSG and coriander and serve.

Ingredients for goose meat stewed with Adenophora and Polygonatum:

Ingredients: 250 grams of goose meat

Accessories: 15g Polygonatum odoratum, 15g Adenophora chinensis, 30g Chinese yam,

Seasoning: 2 grams of salt

How to cook goose meat with Adenophora and Polygonatum odoratum :

First wash the goose meat and cut it into small pieces. Wash the Adenophora Root, Polygonatum odoratum and Chinese yam, put them into the pot together, add appropriate amount of water, boil over high heat, then simmer over low heat until the goose is tender. Add salt to taste, drink the soup and eat the goose meat.

Food incompatibility

Northern Adenophora: Northern Adenophora is incompatible with Veratrum and Stephania tetrandra.

Yam: Do not eat yam and gansui together; nor should they be taken with alkaline drugs.