Boiled goose is a dish favored by many families thanks to its delicious, rich flavor and is very suitable for enjoying on hot summer days.
However, housewives should pay attention to how to prepare the goose meat to prevent it from drying out, and lose the natural sweetness of the meat.
Carefully crafted
Before boiling the goose, housewives need to prepare the goose meat thoroughly by rubbing it with salt, some ginger and a little white wine. Then wash and drain the cinnamon with water to help remove the odor as well as make the goose meat firm and easier to absorb the spices when boiled.
Boil coconut properly
Add the goose to a large pot, fill with water and add a few slices of grilled ginger, grilled dried onions and a pinch of salt or seasoning.
Boil over high heat, then gradually reduce and continue to boil the capital for about 30 - 45 minutes. Using ginger and grilled dried onions will help increase the sweetness of the goose meat.
Soak the sugar in boiled water
After the meat is cooked, turn off the heat but do not remove the goose immediately. Let the meat soak in the broth for 10-15 minutes to help the meat absorb the spice and keep the moisture so that the meat does not dry out. This is a simple but effective secret to help the ngan boiled softer and sweeter.
Scauble meat in a steep distance
When the cinnamon is cool, remove and drain. Housewives should pay attention to slicing the meat in a cross-section to help the goose become soft and not tough when eaten.
