Chinese Food
Stewed tofu with salted goose
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Salty goose is really fragrant. It's delicious. It's also good to put radish or fresh bamboo shoots. Every winter, I have to buy many salty geese at home. Before the new year, I have to prepare a little more. Because I don't know why. After the new year, I can't buy this until the next winter. Although it's spring now, but I still have stock. I cut it into small pieces before and put it into freezing. I want to take some out and stew.
Cooking ingredients
Cooking Steps
Step1:The salty goose should be soaked in cold water at least 2 hours in advance to leach the salty taste.
Step2:Wash the salted goose with water for several times. Put it into the pot. Put in the cold water without any ingredients and boil it. Boil it for another two or three minutes. Take out the water and wash the froth on it.
Step3:Refill the pot. Add more cold water. Put in the scallion and ginger slices and bring to a boil.
Step4:There will be a little froth. Skim clean. Add in a few spoonfuls of cooking wine. Boil over high heat and simmer for 1 hour. Generally, it needs to be soaked for 2 hours before burning. Now there is no need to add salt. It's just right. If the soaking time is very long, for example, it's soaked overnight. Now it's possible to add a little bit more if it's a little lighter. Take care of it.
Step5:Stew for at least one hour. Cut tofu (I like tender tofu) into pieces and stew for 10 minutes.
Step6:Sprinkle with scallion and chicken essence. It's out of the pot
Cooking tips:There are skills in making delicious dishes.
