Chinese Food
Braised goose with orange
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Cooking ingredients
Cooking Steps
Step1:Soak and rinse the young goos
Step2:Fans soak in warm water
Step3:All kinds of condiments are ready (lollipop forgot to shoot)
Step4:Put the goose in cold water. Boil the wine, ginger and scallion, then skim the foam
Step5:Take out the drained water for standby
Step6:Put oil in the pot. Add sugar and heat slowly over a low heat
Step7:Until the crystal sugar dissolves and turns red. Pour in the goose and stir fry with sugar
Step8:Pour in cooking wine and soy sauce
Step9:Stir evenly
Step10:Fill in the clear soup. It's better to have no goose
Step11:Put in the onion, ginger, pepper, seasoning, cinnamon, grass and fruit
Step12:Put in the orange meat, too. Bring to a boil and simmer for 3040 minutes
Step13:Stew the soaked vermicelli until it is soft and rotten
Step14:Season the sauce with salt and sprinkle with scallion.
Step15:Just leave the pot and put it on the plate.
Cooking tips:1. When the goose is blanched, put it in cold water. Add wine, scallion and ginger to remove fishy smell; 2. The vermicelli will be easier to boil after being softened; 3. Add orange meat to not only make the goose ripen faster, but also have more flavor; 4. The seasoning is best to sew a seasoning bag with gauze and put it in. Put it in like me. Be careful when eating. Don't eat the pepper into your mouth. That's not a good taste. There are skills in making delicious dishes.
