Home style goose

Home style Goose:

Raw materials for making domestic goose:

300 grams of goose, 100 grams of green shoots, 2 red peppers, 1 scallion and 1 small piece of ginger

Seasoning for home Goose:

50g edible oil; 3 tsp soy sauce (9g); 3 tsp cooking wine (9g); 1 tsp bean paste (30g); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

The procedure of making goose for home use:

1. Wash goose and cut into pieces; cut bamboo shoots into hob pieces; slice green onion and ginger;

2. Heat the oil, stir fry the bean paste, scallion slices and ginger slices in the pot. After the flavor is produced, stir fry the goose slightly, cook the cooking wine and soy sauce, add the refined salt and monosodium glutamate, and then continue to stir fry;

3. When the meat is colored, add appropriate amount of boiling water, bring to a boil, turn to low heat and cook slowly. When the meat is cooked, add pepper and green shoots, and then the green shoots can be cooked.

Characteristics of Domestic Goose:

It's salty and delicious, and the goose is fragrant.

Attention should be paid to when making domestic goose

The meat of goose is coarse. When cooking, stew it for a while. When the goose is completely crispy, it tastes better.

Home style goose

Home goose is a dish, the main ingredient is goose.

Material Science

Goose meat, 300g green shoots, 100g red pepper, 2 scallions, 1 ginger, 1 small piece

Seasoning

Edible oil, 50g soy sauce, 3 tbsp cooking wine, 3 tbsp bean paste, 1 tbsp refined salt, 1 tbsp monosodium glutamate, 0.5 tbsp

practice

1. Wash goose and cut into pieces;

2. Bamboo shoot cutting hob block;

3. Slice onion and ginger;

4. Heat the oil, stir fry the bean paste, scallion slices and ginger slices in the pot. After the flavor is produced, stir fry the goose slightly, cook the cooking wine and soy sauce, add the refined salt and monosodium glutamate, and then continue to stir fry;

5. When the meat is colored, add appropriate amount of boiling water, bring to a boil, turn to low heat and cook slowly. When the meat is cooked, add pepper and green shoots, and then the green shoots can be cooked.

characteristic

It's salty and delicious, and the goose is fragrant.

The chef knows everything

The meat of goose is coarse. When cooking, stew it for a while. When the goose is completely crispy, it tastes better.

Longitude: 104.06573486

Latitude: 30.65946198