Today to share with you a "spicy goose meat" home-cooked method, soft glutinous bone removal, spicy into the taste, look very appetizing, there is a like to learn it quickly.
Ingredients: Fat goose
Accessories: green pepper, red pepper, green onion, garlic, ginger, star anise, dried pepper, peppercorn, fragrant leaves, cinnamon
Seasoning: cooking wine, salt, chili sauce, beer, pepper, sugar, soy sauce, oyster sauce
【Spicy goose meat】—— Soft glutinous deboning
1. Let's start preparing the ingredients
Prepare a fat goose, which has been slaughtered in advance, cut off the toes, and chop the goose into even small pieces.
2. Let's start preparing the ingredients
Prepare one green pepper and one red pepper, remove the stems, and cut into diamond-shaped pieces to add color to the dish.
Prepare the green onion in one section and cut into horseshoe slices.
Prepare a slice of ginger and cut into slices.
Prepare a few garlic and cut into small pieces.
Prepare a small bowl and add a few star anise, a handful of dried chili peppers, a handful of peppercorns, a few fragrant leaves, and a section of cinnamon for later.
3. Blanch the goose nuggets below
Boil water in the pot, put cold water into the goose blocks, pour a little cooking wine to fishy, put in two spoonfuls of salt, slowly cook out the blood stains in the goose blocks, after the water boils, beat the blood foam in the pot, blanch the water for about 2 minutes, pour out the goose blocks, rinse with clean water, drain the water and set aside.
4. Start cooking below
Heat the pot, add vegetable oil to the slippery pot, after sliding the pot, pour out the hot oil and add cool oil, pour the goose nuggets into the pot and sauté for about 2 minutes, fry out the moisture in the goose nuggets, after the goose nuggets are fried, put in the star anise, dried peppers and other spices and stir-fry a few times, and then put the onions, ginger, garlic together and stir-fry, fry the garlic flavor.
The moisture in the goose nuggets must be fried dry, so that it tastes more delicious.
Pour in a little soy sauce to color, fry the color evenly, add two spoonfuls of chili sauce, stir-fry the sauce, pour a can of beer along the side of the pot, the beer can increase the aroma and deodorant effect, and then add the right amount of water without passing the goose nuggets.
Add 3 grams of salt, 2 grams of pepper, a little sugar to freshen, 10 grams of light soy sauce, put the red yeast rice into the filter spoon and immerse it in the soup water to color the goose pieces, then add 10 grams of oyster sauce to freshen, bring the red yeast rice to a boil on high heat, pour the goose pieces into the pressure cooker, and turn the heat down for 10 minutes after steaming.
Red yeast rice is a natural edible pigment, which can make the stewed goose nuggets more red and bright, and friends without red yeast rice can be replaced with sugar color.
After 10 minutes, re-pour the goose pieces into the wok, pick out the spices such as shallots, ginger, dried peppers, etc., turn the heat to collect the juice, when the soup is thick and frothy, put in the green and red pepper slices and fry it slightly, after the green and red pepper is broken, drizzle with a little bright oil to brighten the color, and you can put it on the table.
Well, a soft and sticky spicy goose meat is ready.