Chinese Food
Stewed goose in kongjiashi pot
(153815 views)
According to the records in the annals of Chinese customs, the stewed goose with stone pot in Kongjia is a kind of stone pot dish commonly used in the rural areas of Southwest Shandong Province, and also a unique local flavor of kongfu dish, which is loved by successive saints. This dish is made by stewing lion head goose for a long time. The characteristics of the dish are that it not only keeps the original taste of the raw materials, but also makes the taste soft, rotten, mellow and full of aftertaste. This dish also won the honorary title of China's International Food Festival.
Cooking ingredients
Cooking Steps
Step1:Clean up the goose after slaughte
Step2:Add salt, chicken essence, onion, ginger, garlic, cooking wine and other 12 hours of picklin
Step3:Then add fragrant leaves, grass fruits, prickly ash, salt, chicken essence, raw soy sauce, secret seasoning, etc. and simmer in a stone pot for more than four hour
Step4:Finally, add the ingredients of dried bamboo shoots, wide powder and special beancurd and burn them in high fire.
Cooking tips:1. The selection of goose meat should not be fooled. It directly affects the quality of dishes. 2. Clean the goose meat. 3. Don't shorten the curing time. In case that you can't completely remove the mixed taste. 4. You have skills in cooking well.
