Subei Flavor------fragrant Goose Pieces

Name: Subei Flavor------fragrant Goose Pieces
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Goose; Some shallot; Some ginger; Some garlic; Some star anise; Some Cooking Wine; Some Vinegar; Some Soy sauce; Some Sugar; Some Cooking oil

by Find Wushuang

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This goose is raised in a farmhouse,
And give it to my mom's house,
Mother was not willing to eat,
After we go home,
After she asked someone to kill and wash,
Gave us,
It’s been in the refrigerator for a while,
My husband remembered,
To eat,
I just chop and chop, (Goose is really hard to chop, next time there will be goose, I am going to buy an axe now.)
Follow the flavor of Subei,
good smell,
good smell.

without any exaggeration,
Half of the goose was almost dried up by my husband alone,
Very very delicious. "

Subei Flavor------fragrant Goose Pieces

1. All ingredients are ready.

Subei Flavor------fragrant Goose Pieces recipe

2. Chop the goose into small pieces. (There are young and strong laborers in the family, so it is best to use them. I have suffered a lot.)

3. Heat the wok, pour in the right amount of cooking oil, add ginger slices and garlic cloves and saute.

4. Pour in the goose pieces and stir fry.

5. Stir-fry for at least 3 minutes, the fat of the goose pieces is fried out, and the blood is fried dry.

6. Add cooking wine and vinegar (half the amount of cooking wine) one by one and stir-fry for 1 minute.

7. After the scent of goose comes out, pour in the light soy sauce and stir fry for a while.

8. Then put in the washed star anise.

9. Add the water that hasn't passed the goose chunks (try to add enough water at a time), cover and simmer for 40 minutes.

10. When braising the goose cubes, peel a whole garlic clove, wash and set aside.

11. About 40 minutes later, when the goose soup is almost dry (a shallow layer), add garlic cloves and simmer for 10 minutes.

12. Finally, add a spoonful of white sugar. After the white sugar has melted and mixed evenly, turn off the heat and put it on the plate.

Tips:
1. The goose chunks need to be fully stir-fried, one is to stir out the fat, and the other is to remove a part of the fishy smell.

2. This goose is a young goose. The whole roasting process takes about 1 hour. If it is an old goose, it needs to be roasted for about 3 hours before the meat is soft.