Braised goose with Agaricus blazei mushroom

Overview

A big goose weighed more than ten kilograms. I divided it into several portions, put them away, and took one portion to cook. This time I used dried Agaricus blazei for the stew.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• agaricus blazei
• braised pork ingredients
• clear water
• edible oil
• goose
• light soy sauce
• msg
• onions
• pickled ginger
• rock sugar
• salt

Ingredients

Steps

1. 1 Wash the Agaricus blazei mushroom.

   

2. 2 Wash and soak.

   

3. 3 Thaw the goose.

   

4. 4 Remove the skin and fat, wash and put in the pot.

   

5. 5 Blanch in cold water.

   

6. 6 Just turn on the pot.

   

7. 7 Wash off the scum.

   

8. 8 Drain.

   

9. 9 Chop green onions and soaked ginger, and take the stewed meat ingredients.

   

10. 10 Wash Agaricus blazei blazei, dry and set aside.

    

11. 11 Heat the pan with cold oil and add rock sugar.

    

12. 12 Add seasonings and stir-fry until fragrant.

    

13. 13 Zoom in on the goose.

    

14. 14 Stir fry evenly and add salt.

    

15. 15 Release the light soy sauce.

    

16. 16 Fry evenly.

    

17. 17 Add Agaricus blazei and stir-fry evenly.

    

18. 18 Put water.

    

19. 19 Cover the pot.

    

20. 20 Boil the pot and simmer for 10 minutes.

    

21. 21 Reduce heat and simmer for 1 hour.

    

22. 22 Change to high heat and add MSG.

    

23. 23 Simmer for 5 minutes.

    

24. 24 Finely chop the onion.

    

25. 25 Remove from pot and spread onion sprouts on a plate.

    

26. 26 Finished product.