Home-cooked stewed goose

Stewing geese at home can nourish the stomach, quench thirst and replenish qi, which can relieve the heat of the five internal organs, so stewing geese has become a home-cooked dish at the holiday table of ordinary people. The main ingredients of home-cooked stewed goose are: 1000 grams of goose, 10 grams of onion and ginger segments, and 5 grams of aniseed; 5 grams of salt for seasoning, 10 grams of monosodium glutamate, 2 grams of sugar, 10 grams of chicken powder, 3 grams of pepper, 10 grams of Donggu Yipin fresh, 5 grams of carved wine and 100 grams of soup stock. When making, cut the goose into pieces, add water, heat the soybean oil in the pot to 80 degrees, stir-fry the onion and ginger, and add the goose to stir fry. Boil the carved wine and seasoning, then simmer for 10 minutes. The biggest selling point of this dish is its mellow fragrance. Goose, also known as wild goose, was called home goose and Shu goose in ancient times. There are many kinds of geese, including meat goose, egg goose and both meat and egg goose according to their uses, and their bodies are divided into three types: large, medium and small. Goose meat is a high-protein and high-fat meat. Every 100g of meat contains 17.9g of protein and 19.9g of fat. Goose meat is delicious. Compared with chickens and ducks, goose meat is slightly thicker. Goose is sweet, flat and non-toxic. It is used for invigorating qi, tonifying deficiency and quenching thirst in stomach. Indications: deficiency and thirst quenching. Goose meat is a mild tonic, suitable for people with weak body, malnutrition, spleen deficiency and weak qi, insufficient body fluid and thirst. Therefore, there is a folk saying that "drink goose soup, eat goose meat, and don't cough all year round". Goose blood tablets, goose serum, bilirubin and deoxychenodeoxycholic acid taro made from goose blood, goose gall and goose gizzard can be used for the treatment of cancer, gallstones and other diseases. This is mainly because goose meat contains high immunoglobulin, anti-cancer factors and other active substances, which can strengthen the human immune system and achieve the purpose of treating cancer. Goose can be cooked by roasting, smoking, dipping, frying, steaming, stewing, boiling, grilling, roasting, stewing and stewing. From the biological value point of view, goose is a full-price protein and a high-quality protein. The fat content in goose meat is low, only a little higher than chicken meat, and much lower than other meats. Goose meat is not only low in fat, but also good in quality. The content of unsaturated fatty acids is as high as 66.3%, especially linolenic acid is as high as 4%, which exceeds other meats and is beneficial to human health. Goose fat has a low melting point and a soft texture, which is easily digested and absorbed by the human body.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)