The pressure cooker version of the stewed goose has rotten meat and bones, fragrant but not greasy

 

 

【Ingredients】

Ingredients: 1 free-range goose

Seasoning: green onion, ginger, garlic, star anise, cinnamon, bay leaves, grass fruit, dark soy sauce, light soy sauce, sugar, 50 grams of Huadiao wine, appropriate amount of liquor

【Directions】

Step 1: Cut the goose into large pieces and wash it. Be sure to pluck the goose meat before putting it into the pot, the small fluff is more troublesome to deal with, so be sure to be a little patient.

Step 2: Put the chopped goose pieces in a pot under cold water, add green onions, ginger slices, and white wine to boil over high heat, and skim off the foam.

Step 3: Blanched goose meat is washed with warm water again to remove the dregs attached to the goose meat.

Step 4: Seasoning needed to stew the goose. (Green onion, ginger, garlic, star anise, grass fruit, nutmeg, cinnamon, etc.)

Step 5: Put 2 teaspoons of cooking oil in a pot, add an appropriate amount of about 25 grams of sugar and fry the sugar.

Step 6: Fry the sugar until dark brown-red, and quickly pour in the blanched goose. (Stir-fried sugar color can not only color the ingredients, but also have the effect of removing the smell and smell)

Step 7: Stir-fry until the goose meat is colored, add bay leaves, star anise and other seasonings. (At this time, you can stir-fry for a while on low heat to fry the water vapor in the goose meat, which can also take away part of the fishy smell)

Step 8: Stir-fry the goose meat until it is colored and move it to a pressure cooker, add hot water to the same level as the goose meat, add dark soy sauce, light soy sauce and salt

Step 9: Add 50 grams of Huadiao wine.

Step 10. After boiling, boil for three or two minutes and then cover the lid, change the pressure cooker to the lowest heat after steaming, and turn off the heat after 25 minutes.

Step 11: Open the lid after the pressure cooker is naturally pressurized. (If you like the thick soup, you can pour it in an iron pot over high heat to reduce the juice, or you can leave some soup for boiling potatoes)

The pressure cooker stew is ready.

Tips:

1. Today's stewed goose Zerui Ma fried the sugar color, which can not only color the ingredients, but also increase the flavor and have the effect of removing the smell and removing the smell.

2. Blanch the goose on low heat for a while, fry the water vapor in the goose meat, and the water vapor volatilizes, which can effectively remove the fishy smell of the goose.

3. The goose has a lot of fat, and try to remove some of the fat when processing.