Stewed Goose with Ginger Slices

Name: Stewed Goose with Ginger Slices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Goose; Some ginger; Some Bay leaf; Some star anise; Some Cinnamon; Some beer; Some Garlic cloves

by Qi Qi Wan Qingsi

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There are about ten lion-head geese raised by the farmer. They are grown in winter and grown in summer. They are stewed with ginger to relieve the summer heat and moisture and make up for the loss of bitter summer. One average 16 to seven kilograms, accompanied by two to three kilograms of ginger. , You can cut ginger slices, you can squeeze ginger juice, each time is divided into two, so that you can actually eat a lot of ginger every summer. "

Ingredients

Some Goose
Some Ginger
Some Bay Leaf
Some Star Anise
Some Cinnamon
Some Beer
Some Garlic Cloves

Stewed Goose with Ginger Slices

1. After the chopped goose is boiled, the blood is blanched first.

2. Sliced ginger.

3. The blanched goose is washed to remove the blood foam and drained.

4. Heat oil in a pan, add the ginger slices, and fry the ginger slices until they are slightly crispy.

5. Stir-fry crispy ginger slices, add goose meat, stir fry evenly, add appropriate amount of salt.

6. Add beer, I added beer in cans, and two bottles.

7. Star anise, cinnamon, bay leaf, Chuanqiong, my house is left with the Chuanqiong of the octagon.

8. Stir-fry evenly, add appropriate amount of light soy sauce, based on the slight redness of the goose meat, add water, high heat for ten minutes, simmer over medium heat, and pay attention to the soup in the middle. , Don't boil it dry.

9. This is my stew. The soup will not be too much. When you start the pot, take two garlic cloves and stir fry. Cover the pot and turn off the heat for five minutes to get out of the pot.