Rely on The Big Goose
1.
Prepare half a white goose for domestic use in rural areas.
2.
Prepare seasoning 1, green onion, ginger, pepper, aniseed, bay leaves, cloves, cinnamon, and dried chili.
3.
Prepare seasoning 2, rice wine, rice vinegar, dark soy sauce, light soy sauce, white sugar
4.
Because there is no dried tangerine peel at home, use grapefruit tea instead, haha.
5.
Wash the goose and cut into large pieces, put it in a pot of cold water, put an appropriate amount of rice wine to boil, blanch the water to remove the smell, and then rinse with cold water for use.
6.
Then rinse with cold water and set aside.
7.
Put an appropriate amount of soybean oil and an appropriate amount of white sugar in a binaural cast iron pan to change the color, add goose meat and fry the sugar color, then add rice wine, rice vinegar, dark soy sauce, light soy sauce, boiled water and meat.
8.
Add pepper, aniseed, clove, cinnamon, bay leaf, dried chili, sugar, salt, and broth to the soup. Bring to a boil. Change to low heat and simmer for one hour. Open the lid and let the soup dry. . Serve and sprinkle with chopped chives.
Tips:
Goose meat is loved by people because of its high nutritional value. According to analysis, its protein content is much higher than beef and lamb. The fat content in goose meat is low, only higher than that in chicken, and it is mostly unsaturated fatty acids that are beneficial to health. Goose also has medicinal and dietetic functions. Traditional Chinese medicine believes that goose meat is flat in nature and sweet in taste. It has the functions of replenishing qi and tonifying deficiency, quenching thirst, relieving cough and phlegm, detoxifying lead, dispelling rheumatism, and preventing aging. It is suitable for people with weak body, insufficient qi and blood, and malnutrition. edible. It is especially suitable for tonic in winter. There is a saying among folks that "drink goose soup, eat goose meat, and not cough all year round".
