Stewed goose in casserole
Overview
When it comes to stewed goose, many friends are afraid to start it because they are afraid that the stew will be fishy, greasy and unpalatable. According to my instructions, it is neither greasy nor fishy. Do you want to eat it? Then get started quickly!
Tags
Ingredients
Steps
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Clean the big stupid goose
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Cut into pieces, soak in water to remove blood, add cooking wine, mix well and set aside
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Heat the pan with cold oil, add the onions and ginger, stir-fry, add the goose meat and start frying
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Stir-fry over low heat until the fat under the goose skin is cooked out. Add rock sugar, light soy sauce, star anise, and Sichuan peppercorns and continue to stir-fry
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Keep frying, frying, frying, remembering this step is very important!
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After frying all the fat, skim off the excess goose fat and leave a little base oil
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Add hot water to boil and skim off the foam
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Pour into a casserole and simmer over low heat for 1 hour until crispy
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Stew until crispy
