Salted Goose with Winter Bamboo Shoots and Lotus Root in Clay Pot

Salted Goose with Winter Bamboo Shoots and Lotus Root in Clay Pot

by yakie

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

During the New Year, all kinds of cured meats are always indispensable.
When I was young, I always felt that such salty and salty things were not tasty. This time I tried the soup by myself. It was delicious and salty, not bad.

Ingredients

Salted Goose with Winter Bamboo Shoots and Lotus Root in Clay Pot

1. Cut salted goose into pieces, rinse well, and soak in water for half a day to remove excess salt

2. Put the salted goose into the pot, add sliced ginger and green onion, then add water until the goose meat is covered, then turn to a low heat and simmer slowly.

3. After simmering for an hour, add winter bamboo shoots and lotus root slices to the pot, and simmer for another half an hour to an hour.

4. Just add some vermicelli before it is out of the pot and cook for a while. Finally, sprinkle chopped green onions and start eating.

Tips:

Salted goose already has a lot of salt, so you don't need to add salt. If the taste is not too strong, make sure to make more bubbles before stewing.

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