Stewed tofu with salted goose
The salted goose is really fragrant. It tastes delicious. It's also good to put radish or fresh bamboo shoots.Every winter, I have to buy a lot of salted geese at home, especially before the new year, because I don't know why. After the new year, I can't buy this again until the next winter.Although it is spring now, I still have stock. I chopped it into small pieces and put it in freezing. I want to take some out and stew.
Step 1 . The salted goose is not soaked in cold water at least 2 hours in advance to leach the salty taste.
Step 2 . Soak the salted goose with water for several times, put it in a pot, put cold water without food ingredients into it, boil it for another two or three minutes after the water boils, take it out and flush the foam on it with water.
Step 3 . Reload the pot, add a lot of cold water, add scallions and ginger slices and bring to a boil.
Step 4 . There will also be a little foam, skimming clean. Add a few spoonfuls of cooking wine, boil over high heat, and then simmer over low heat for 1 hour. Generally, it is soaked for 2 hours before burning, and now there is no need to add salt, so the salt is just right. If the soaking time is very long, such as soaking overnight, it may be too light now, so you need to add a little bit of it. Take care of it yourself.
Step 5 . Stew for at least an hour, cut tofu (I like tender tofu) into pieces and stew for 10 minutes.
Step 6 . Sprinkle scallions and chicken essence, and come out of the pot ~
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