braised goose with sauerkraut

Method

1. 01

   Step 1

   Wash and shred the pickled cabbage and set aside.

   

2. 02

   Step 2

   Wash the goose and chop it into small pieces.

   

3. 03

   Step 3

   Put the goose in a pot of cold water and blanch it to remove the blood and foam.

   

4. 04

   Step 4

   Prepare ingredients

   

5. 05

   Step 5

   After blanching the goose, remove it from the water, wash it, and drain it.

   

6. 06

   Step 6

   Heat the oil in a wok, add the goose and seasonings, and stir-fry briefly.

   

7. 07

   Step 7

   Add Sichuan peppercorn powder

   

8. 08

   Step 8

   Pour in light soy sauce

   

9. 09

   Step 9

   Pour in dark soy sauce

   

10. 10

    Step 10

    Add water to cover the goose pieces

    

11. 11

    Step 11

    Pour in cooking wine, bring to a boil over high heat, then reduce to medium heat and simmer 40 minutes.

    

12. 12

    Step 12

    Add pickled cabbage

    

13. 13

    Step 13

    Season with salt and simmer for another 20 minutes.

    

14. 14

    Step 14

    Reduce the sauce until thickened, then turn off the heat and serve.

    

15. 15

    Step 15

    Serve on a plate