Health benefits
White sugar: low in protein
Star anise: regulating qi, relieving pain, dispelling cold
Ingredients
Grass Geese ( 2 ) | Ginger ( half a catty ) |
White sugar ( 1.2 pounds ) | Star anise ( 4 capsules ) |
Geranium leaves ( 5-6 pieces ) | Dark soy sauce ( A bowl ) |
Light soy sauce ( 1 catty ) | White sprinkle ( half a catty ) |
Chicken powder ( appropriate amount ) | Water ( appropriate amount ) |
Oil ( appropriate amount ) | Tangerine peel (it’s better to use Xinhui tangerine peel which is more fragrant) ( 3 pieces ) |
Luke’s approach
1.Cut the grass goose clean and dig out the internal organs.Then rub the inside and outside of the goose with salt and chicken powder and marinate it for 20 minutes.Use a little dark soy sauce to rub the outside of the goose and set aside
2. Heat the pot and add an appropriate amount of oil (about 2-3 taels).When the oil temperature rises, drain the grass goose until golden brown and set aside
3. Heat the pot, add appropriate amount of oil, stir-fry the ginger and star anise until fragrant, then stir-fry together with the sugar
4.Add sugar and stir-fry until it turns into caramel color
5.Add sugar and stir-fry until it turns into caramel color, then add grass goose
6. Put in the grass goose and add an appropriate amount of water (approximately two-thirds of the goose body is soaked in D), add tangerine peel and dark soy sauce , light soy sauce, white wine, cover the pot and cook for 40 minutes (turn the goose body about every 10 minutes or so), then use chopsticks to poke the goose body (no blood coming out means it is cooked), check if it is cooked, and turn it off if it is cooked.Fire
7. Pick up the cooked goose, cool it slightly, freeze it, cut it into pieces, pour the juice on it and you can eat it.
Tips
Start cooking over high heat at the beginning.After boiling, turn to medium-low heat and cook.In the last 10 minutes, use chopsticks to massage the body.When it is almost cooked, turn to high heat to reduce the juice.Wait for the juice to become thicker (when pouring the juice, each piece of goose meat All can be hung with juice).If the juice is not thick enough, you can scoop up all the ingredients and add a little cornstarch to make thin slices
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
