Northern Jiangsu flavor ---- fragrant goose Nuggets
This goose is raised in a farm,And send it to my mother's house,Mother was not willing to eat,When we got home,After she had been slaughtered and washed,To us,It has been in the refrigerator for some time,When my husband remembered,To eat,I'll chop them. (geese are hard to chop. Next time there are geese, I'm going to buy an axe.)According to the flavor of Northern Jiangsu,Very fragrant,Very fragrant.It is no exaggeration to say,Half the goose was almost dried up by my husband alone,Very, very delicious.1. Goose Nuggets need to be fully stir fried. First, the oil should be stir fried, and second, part of the fishy smell should be removed.2. This goose is a young goose. The whole cooking process takes about 1 hour. If it is an old goose, it needs about 3 hours to cook before the meat can be soft and rotten.
Step 1 . All ingredients are ready.
Step 2 . Chop the goose into small pieces. (If there are young and strong workers at home, it's better to make use of them. I've suffered a lot.)
Step 3 . Heat a wok, pour in some cooking oil, add ginger slices and garlic cloves, and fry until fragrant.
Step 4 . Stir fry the goose pieces.
Step 5 . Stir fry the goose for at least 3 minutes, and the fat will be fried out and the blood will be dried.
Step 6 . Add cooking wine and vinegar (half of cooking wine) in turn and stir fry for 1 minute.
Step 7 . After the aroma of goose comes out, pour in the soy sauce and stir fry for a while.
Step 8 . Add the cleaned anise.
Step 9 . Add water without goose pieces (try to add enough water at one time), cover and simmer for 40 minutes.
Step 10 . When braising the goose, peel off a whole garlic clove and wash it.
Step 11 . About 40 minutes later, when the goose soup is almost dry (shallow), add garlic cloves and simmer for 10 minutes.
Step 12 . Finally, add a spoonful of white sugar. After the sugar is dissolved, stir it evenly, and then turn off the heat and put it on the plate.
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