Ingredients: one quarter of old goose.

Accessories: 5 grams of Angelica sinensis, 5 grams of Codonopsis pilosula, 3 Chinese dates, 0/0 slices of Zanthoxylum bungeanum, appropriate amount of lily and white lotus, 3 slices of old rock sugar, 5 slices of green onion/0/root and ginger.

-Start making-

1. Prepare the required materials: beat the goose and clean up some unnecessary parts, especially the fat in the belly. You don't need too many geese to make goose soup, just choose a quarter. Danggui Dangshen stew is very beneficial. Soak in clear water for 10 minute and clean. Rinse green onions, dates, lotus seeds and lilies with water.

2. Put the goose into the pot, add half a onion, a few slices of ginger and pepper about 10, and add the clear water that has flooded the goose's knuckles. Boil it. After the water is boiled, remove the floating foam on the surface and stir the goose meat to let more fishy substances seep out. Continue to cook for 2-3 minutes, take out the goose and wash it with warm water, especially rubbing the surface layer once to remove grease.

3, blanched goose meat into the pressure cooker, the rest of the onion, ginger, dangshen, angelica, dried lily, lotus seeds, rock sugar, jujube are thrown in, add water without ingredients. Press for about 30 minutes after the water boils. When the time is up, pour all the ingredients into the casserole, simmer for 30-45 minutes, and season with a little salt when taking out. Turn off the fire, cover the pot and stew for 10 minutes. The soup is delicious, very delicious.

02

-To sum up-

1. After the goose is cleaned, it is not necessary to chop it into small pieces, just put the whole goose into a casserole and stew it slowly, so as not to destroy the meat fiber of the goose and keep the taste of the goose.

The key to cooking this dish is to drink soup, not too much goose. Goose meat need not be fried, goose soup is too greasy.

3. Press the goose with a pressure cooker, mainly considering the tenderness of the goose. If you choose a goose that has grown for half a year and is not easy to stew, pressing it with a pressure cooker can speed up the stewing time and release nutrition as soon as possible.

4, casserole goose soup, without any other seasoning, add a small amount of Angelica sinensis and Codonopsis pilosula to enhance the nutrition of the soup, and finally add some salt to keep the original flavor of the ingredients, the soup will be better.