Braised Goose

Name: Braised Goose
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Goose; 3 spoons Soy sauce; A handful Shallots; 2 Garlic sprouts; A can beer; A handful celery; 1 spoon Sugar; A few star anise; A few pieces Bay leaf; A handful pepper; 1 onion; A Red chili; 2 pieces Zijiang

by Yan Ting

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Adults used to say that goose meat is old, not easy to cook, and tastes bad, so I have never eaten goose before. Later, I went to Guangdong. By chance, a friend invited me to a farmhouse for dinner and ordered a local characteristic. Food-braised goose. It was the first time I ate real goose meat that time. It didn’t feel like what everyone described. The taste was so simple that it was expensive, so I thought about making it myself. The result was a pleasant surprise. The taste is almost the same, and you can eat it at home, so you don't have to drive for several hours to eat goose every time.
The nutritional value of goose is also very high. It not only contains high-quality protein, but also has a low fat content and a high content of unsaturated fatty acids. In particular, the content of linolenic acid exceeds that of other meats, which is beneficial to human health. It also has the effects of replenishing qi, replenishing deficiency, and quenching thirst in the stomach.

Braised Goose

1. Ingredients are ready

2. Cut and set aside

3. Wash the goose meat, cut into pieces, drain the water, and set aside

4. Heat the pan and release the oil

5. Add star anise, pepper, and bay leaves in cold oil, slowly sauté on low heat, remove the spices, save the oil for later use

6. Heat up the fire, stir-fry the goose meat

7. Stir-fry until it changes color

8. Add sugar, soy sauce and dark soy sauce to color, continue to stir fry

9. Stir-fry until the moisture is dry, pour into beer and bring to a boil

10. Cover the pot and turn to low heat to simmer

11. Simmer until the soup is thick, add ginger, cover the pot and continue to simmer

12. Simmer until the soup is thick

13. Add onion, red pepper, celery, shallots, garlic sprouts

14. Stir evenly to get out of the pot

Tips:
Don’t pick too big a goose. It’s about five to six catties. This kind of goose is the best. If it’s too big, it’s fat and oily. Don’t cook the goose for too long. It’s fine when it is cooked. If the firewood is gone, you can put less seasoning, and the original flavor of the goose is more delicious.