Raw Braised Goose

Raw Braised Goose

1. Prepare a raw goose, chop it into pieces, and cut it into a size suitable for eating

2. Prepare about this much ginger

3. Jiang Paibian, put it aside for later use

4. Choose an ordinary household pan, turn on a high fire, add a proper amount of oil to the surface of the pan, then add the chopped goose, stir-fry until half-cooked and slightly refreshed.

5. And then fill up the goose

6. If there is still a lot of soup after the goose is filled, don’t pour it out, put it aside and set it aside.

7. Next, wash the pan, add oil, heat the pan over high heat, then pour in the ginger that has been taken, turn to low heat, and stir fry the ginger

8. Until the ginger slowly turns golden yellow, the ginger smell is very fragrant

9. At this time, pour in the goose meat that has just been served, adjust to high heat, add a proper amount of oil, and stir fry until you smell the aroma of the meat and refresh the water. This step is about 10 minutes

10. Start to adjust the sauce, based on the ceramic bowl used for daily meals. (Because the weight of a goose is still relatively large, the amount of sauce below is slightly larger, otherwise the goose meat will be difficult to taste), the following is the specific weight:

11. Soy sauce: about 1/3 bowl

12. Oyster sauce: 3 teaspoons

13. Hoisin sauce: 1/4 bowl

14. I used Haitian's seafood sauce

15. Pour the above sauces into the pot separately, add about 2 teaspoons of white wine, and stir fry

16. Pour the goose broth just aside, add water until the goose is soaked, and then continue to stir fry

17. Cover with lid, adjust to medium heat, simmer for about 20 minutes; then reduce to low heat, simmer for about 20 minutes

18. Finally, turn off the heat, try the taste first, adjust the saltiness according to personal taste, if you think it is too light, you can add salt. If you want to put on the induction cooker for hot pot, you can add sauerkraut, celery, shallots, garlic, green vegetables and other ingredients, which are also delicious.
That's right, that's it

Tips:

PS: If you want the goose to be cooked softer, the simmering time can be longer (10 minutes is recommended), the cooked meat is more suitable for the elderly and children; if you want the goose meat to be more elastic, cook according to the above time Just cook.

The tutorial is over, thank you everyone~~~~