Chinese Food
Braised goose with dried bean
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I happened to see an old man selling big white geese by the side of the vegetable market. My heart moved. I bought one. Take it to the vegetable farm and ask someone to clean it up. Think about how to cook the goose - half the mushroom, half the dried bean. Half the dried bean, roast the goose.
Cooking ingredients
Cooking Steps
Step1:Wash the goose and cut into pieces.
Step2:Thick dried beans are evenly cut into six pieces.
Step3:Put oil in the hot pot. Add ginger. Stir fry the goose until the goose changes color. Stir fry with cooking wine. Stir fry with old soy sauce, raw soy sauce, dried pepper, star anise and Xiangye.
Step4:Add water to the goose.
Step5:Add dried beans after boiling over high heat. Turn to medium heat and cook for 5 minutes, then simmer over low heat. About 40 minutes.
Step6:When the soup is running out of juice, put salt and sugar. Collect the juice over high fire.
Step7:When the soup dries up, turn off the fire, put it on a plate, and then the delicious bean curd roast goose is finished
Cooking tips:Choose the thick one. I usually cut a piece of dried bean into six pieces evenly. The cooking time is longer. In this way, the dried bean tastes better and tastes better. The goose and dried bean should be stewed slowly in a small fire. Don't worry. The taste of the stew is good. In addition, the elasticity and chewiness of dried bean, the fresh taste of goose, and the slight spicy taste. It's a perfect match. There are skills in making delicious dishes.
