Stewed Goose

Name: Stewed Goose
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 only Goose; 3g shallot; 3g ginger; 1 piece star anise; 2 tablets Bay leaf; 1 teaspoon pepper powder; 1 teaspoon Soy sauce; 2 teaspoons salt; 1 tbsp Vegetable oil; Some Loofah

by Son and mother

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The iron pot stewed big goose in the northeast is very famous, especially the big goose after the snow is stewed with a special fragrance, just in time for the girl's birthday, and the first half is stewed to relieve gluttons. Although there is no iron pot at home, the big goose stewed in a pressure cooker does not taste inferior at all, it is really fragrant.

Stewed Goose

1. Big goose ready

2. Cut the green onion into sections and slice the ginger and prepare

3. Heat the water in the pot, add the big goose pieces and blanch water

4. After blanching, wash the foam on the top with water and remove the controlled dry water

5. Heat oil in the pot, add green onions and ginger until fragrant, add goose and stir fry

6. Add light soy sauce, pepper powder and continue to fry

7. Transfer to the pressure cooker, add water, add star anise, bay leaves, salt, cover and stew goose meat, turn off the heat for 20 minutes after airing