Braised old goose

Overview

The old geese raised by relatives are so fat that they are tired of stewing them in soup, so let's braise them. It tastes great! Niu gnawed seven or eight pieces in one go. The meat was more tender than stewed soup. Coupled with the aroma of plums and shiitake mushrooms, it was really good😄

Tags

• home cooking
• private kitchen
• lunch
• dinner
• brown sugar
• cooking wine
• dried chili pepper
• ginger
• hua mei
• lao goose
• light soy sauce
• mushrooms
• old soy sauce
• spice bag
• salt

Ingredients

Steps

1. 1 First cut the old goose into pieces and blanch them in boiling water. (I took the old goose to the vegetable market to deal with it)

   

2. 2 Rinse the blanched old goose, put it into the pot (do not add water), and pour two packets of cooking wine (stewed with cooking wine will taste more delicious)

   

3. 3 Pour in an appropriate amount of dark soy sauce and light soy sauce (there must be less dark soy sauce. I poured too much with a shake of my hand and it turned super black...)

   

4. 4 Add the spice bag, brown sugar (it happens to be the ancient Yunnan brown sugar given by a friend, you can also use rock sugar), dried chili peppers, plums, and start cooking!

   

5. 5 Cook for about 20 minutes, add the mushrooms that have been soaked in advance, and continue to marinate

   

6. 6 Simmer over low heat for about 20 minutes before seasoning properly and tasting!