Goose feet with mushroom

How to make goose feet with mushroom

Raw materials for making Beigu goose feet:

10 goose feet, 50 grams of wet mushrooms, 15 grams of cooked ham, 30 grams of bamboo shoots, 500 grams of lard (consumption of 75 grams), 250 grams of soup, salt, wet starch, monosodium glutamate, sesame oil, pepper each amount.

Processing steps of goose feet with mushroom

1. Wash the goose feet, blanch them with boiling water, remove the bones, tendons and claws, cut them into 3 pieces, put them in a boiling water pan, soak them up and cool them with cold water.

2. Heat the cauldron and pour in lard. When the oil temperature is 40% or 50%, fry the cauldron for 2 minutes and pick up. Then wash the mushrooms, slice the bamboo shoots and flowers, stir fry them in the cauldron, put in the goose feet, add the soup, and simmer for about 20 minutes over medium heat. Thicken with monosodium glutamate, refined salt, pepper, sesame oil, and wet starch, put in the ham slices, and serve on the cauldron.

The characteristics of Beigu goose feet are as follows

Rich in gum, soft and smooth, delicious, mellow.

Goose feet with mushroom

Beigu goose feet is a famous traditional dish in Guangdong Province, which belongs to the Guangdong cuisine. Rich in gum, soft and smooth, delicious, mellow. Wash the goose feet, blanch them with boiling water, remove the bones, tendons and claws, cut them into 3 pieces, soak them in a boiling water pan, and then rinse them with cold water. Heat the cauldron and pour in lard. When the oil is 40 or 50% hot, fry the cauldron for 2 minutes and pick it up. Then remove the stems of the mushrooms, wash them, slice the bamboo shoots and flowers, stir fry them in the cauldron together, put in the goose feet, add the soup, and simmer for about 20 minutes over medium heat. Thicken with monosodium glutamate, refined salt, pepper, sesame oil and wet starch, put in the ham slices, remove the cauldron and serve.

brief introduction

Beigu goose feet

[cuisine] Cantonese cuisine

[Characteristics] it is rich in gum, soft, smooth, delicious and mellow

Production method

[raw materials] 10 goose feet, 50g wet mushrooms, 15g cooked ham, 30g bamboo shoots, 500g lard (75g consumption), 250g soup, proper amount of refined salt, wet starch, monosodium glutamate, sesame oil and pepper.

[production process] 1. Wash the goose feet, blanch them with boiling water, remove the bones, tendons and claws, cut them into 3 pieces, soak them in a boiling water pan, and then rinse them with cold water.

2. Heat the cauldron and pour in lard. When the oil is 40 or 50% hot, fry the cauldron for 2 minutes and pick it up. Then remove the stems of the mushrooms, wash them, slice the bamboo shoots and flowers, stir fry them in the cauldron, put in the goose feet, add the soup, and simmer for about 20 minutes over medium heat. Thicken with monosodium glutamate, refined salt, pepper, sesame oil, and wet starch, put in the ham slices, and serve on the cauldron

Longitude: 104.06573486

Latitude: 30.65946198