Original Stewed Goose Soup
1.
Wash the goose, chop, blanch, and rinse with tap water! (The picture is the breed of goose)
2.
Prepare a stew pot, preferably with a cast iron pot, which is not easy to lose water, and the stewing time is faster, and maintains the original flavor of the soup. Three slices of ginger, green onion knots, put them in the pot, and blanch the meat Wash it and put it in the pot, add enough water, don't add water in the middle, the soup will taste good in one go! (The pot is the beige cast iron pot in the picture)
3.
In order to increase the fragrance, remember to add a spoonful of sweet fermented rice (👀 sharp eyes, you will see Codonopsis in the soup, if you want to, you can also put it)
4.
Do not cover the pot, bring it to a boil, and change to medium heat. If there is foam at this time, remove it with a spoon. Add cooking wine at this time, cover the pot, and simmer on low heat. Add rock sugar after half an hour, and then another half. Add salt, white pepper and seasoning every hour! If you think it is suitable to add chicken essence and wolfberry, turn off the heat and you can serve the soup!
Tips:
Since I did not expect to produce a recipe, there is no step diagram, only half of the half-pot soup is left. You can follow the steps. You can also use the same method to stew duck soup, stew chicken soup, and chicken soup without adding white pepper. Powder, because chicken is not as fishy as duck and goose, the simpler the ingredients for the stew, the better, and the original soup is more delicious!
4 Key points: 1. Be sure to blanch; 2. After blanching, be sure to rinse with clean water, and the blood must be washed clean; 3. Add enough water at one time; 4. Put condiments when the stew!
