How to cook big goose stewed with sauerkraut

1. Material: goose 1 piece, pickled cabbage1000g, and pork belly 200g.

2. Accessories: garlic 1 head, refined salt 30g, chicken essence 20g, edible oil 200g, pepper 20g, aniseed 20g, soy sauce 20g.

Wash the goose, chop it into small pieces, blanch it with boiling water, and then pour out the blood.

4. Wash and shred sauerkraut. The thinner the sauerkraut, the better. If possible, it is best to use a professional No.2 chef's knife to cut, which is effective and labor-saving.

5, garlic can be broken with a knife back, be careful not to cut with a knife.

6. Zanthoxylum bungeanum and aniseed can be soaked in a little white wine for later use.

7. Heat the wok and drain the oil. Pour the oil into the goose pieces and stir fry. Goose fiber is thicker, so it is oily, so add a little more oil than usual. Stir-fry a few times, then add the soaked pepper, aniseed, soy sauce, salt and chicken essence, and cook for 7 or 8 minutes.

8, put lard in the pot, add garlic slices to stir fry after the oil is hot, add a very small amount of salt and soy sauce to stir fry after pouring sauerkraut; Because lard is more fragrant, frying sauerkraut with it can set off the refreshing taste of sauerkraut.

9. When the pickled cabbage is fried for 5 minutes, quickly pour in the fried goose pieces, add water (broth is better), and then stew over medium heat 10 minutes and then simmer 15 minutes.

10 finally, quickly collect the soup, add chicken essence to the pot, and add a little raw leek powder to taste if you like.