Braised goose with rice mushroom in casserole
By BettyHerzog
Actually, this is a New Year dish, but I didn't cook much at home during the New Year. So one day when I was eating at home, I bought half a goose. I didn't like rice mushrooms, but my mother did.
Recipe Recommendations
- goose 1300 grams
- Arrowhead 600 grams
- dried vegetables appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- ginger slices appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- olive oil appropriate amount
- cornflour appropriate amount
- salty and fresh
- braised
- several hours
- ordinary
Steps for Braised goose with rice mushroom in casserole
1
Heat the pan and pour a little olive oil, add the ginger slices and garlic white into the pan to create the fragrance.
2
Then pour into a casserole.
3
Stamp into small pieces of goose marinated with soy sauce, sugar, salt, pepper, corn flour and olive oil, pour into the pan and stir fry over high heat.
4
Stir fry until the color turns, add a little soy sauce and white sugar.
5
Pour in the chopped mushrooms into small pieces and stir fry for a while.
6
Then add the soaked dried vegetables.
7
Cover the pot and simmer for a while.
8
Then transfer into the casserole.
9
Cover the lid and continue to simmer over medium to medium heat for about 90 minutes.
10
Add coriander and garlic, a little salt and pepper, turn off heat, cover the pot and continue to simmer for a while.Braised goose with rice mushroom in casserole Make Tips
The length of time for braising the goose depends on the maturity and size of the goose.