Roasted Goose with Tangerine Peel

Name: Roasted Goose with Tangerine Peel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Big goose; 30g oil; 50g Tangerine peel; 2 pcs Aniseed; 15g salt; 20g Cooking Wine; 5g Sugar; 10g Soy sauce; Some Green onion ginger

by Gluttonous

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Tangerine peels are dried orange peels. Gary often prepares some for cooking meat dishes to remove fishy and greasy flavors and enhance the flavor. This "Tangerine Peel Roasted Goose" does not use too much spices, but only uses tangerine peel and aniseed. The taste of the dishes is very good. "

Ingredients

2000g Big Goose
30g Oil

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50g Tangerine Peel
2 pcs Aniseed
15g Salt

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20g Cooking Wine

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5g Sugar

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10g Soy Sauce

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Some Green Onion Ginger

Roasted Goose with Tangerine Peel

1. Clean up the big goose and chop big pieces

2. Put the tangerine peel in the pot and soak in water for 20 minutes

3. Put in the goose

4. After boiling, remove the scum and cook for 2 minutes

5. Remove, rinse and set aside, don’t throw away the tangerine peel

6. Heat oil, sauté the aniseed on low heat, then add green onion and ginger to fry until fragrant

7. Add the goose pieces, and the dried tangerine peels, stir-fry evenly, and cook into the cooking wine

8. Join soy sauce

9. Stir fry until evenly colored

10. Add water to a boil, add salt and sugar to taste

11. Put in the electric pressure cooker

12. Simmer for 20 minutes, and it will be ready after depressurization

13. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. It can also be cooked in an ordinary pot, but more water should be added.
2. The cooking time is for reference only, subject to the softness of the goose meat.