Is it necessary to blanch goose meat before stewing it? Why should goose meat be blanched?

We all know that goose meat is a common meat food. It is rich in nutrients, has a variety of ways to eat, and tastes delicious. Many people like to eat goose meat. Stewing goose meat is a very popular way to eat it. It tastes good and has very good effects and functions. Many people stew goose meat to eat. So do you need to blanch goose meat before stewing it? Let's take a closer look!

Do you need to blanch goose meat before stewing it?

Goose meat is thick in fat, so it needs to be blanched before stewing. Usually meat has a fishy smell, and we blanch it to reduce this smell and make the food taste more palatable.

Since a lot of water is needed for clear stew, we cut the goose meat into large pieces and put them into the pot, and then skim off the foam after the water boils. This can also remove the fishy smell of the goose meat and retain the freshness of the goose meat.

Since goose meat is a warming and nourishing food, we should not add cinnamon and star anise when stewing it. We only need to add crushed ginger slices and dried chili peppers. We can also add tangerine peel. If we don’t have it, we can use dried orange peel.

Why do we need to blanch goose meat when stewing it?

1. Since you want to eat clear stew, you certainly don’t want too much fat. Blanching can also remove some of the fat.

2. Geese are relatively large. No matter how you rinse them, there will be blood and fishy smell. Blanching can remove the fishy smell.

3. When stewing the goose, skim off the foam when the water boils. This will make the soup clearer and less fishy.

The fat content of goose is low, only slightly higher than chicken, but much lower than other meats. Goose meat is not only low in fat, but also of good quality, with high content of unsaturated fatty acids, especially higher content of linolenic acid than other meats, which is good for human health. The melting point of goose meat fat is also low, the texture is soft, and it is easily digested and absorbed by the human body, which is suitable for people with weak constitution, lack of energy and blood, and malnutrition.

How to make goose meat delicious

Boneless goose meat, red pepper, salt, soy sauce, starch, sesame oil, shredded ginger, garlic slices, MSG

1. Wash the goose meat and cut it into pieces

2. Remove the seeds from the red pepper and cut into slices

3. Heat the oil in the pan, add ginger and garlic and fry until fragrant

4. Add goose meat and stir-fry, then add soy sauce, salt, and appropriate amount of water

5. Simmer for 2 minutes and serve when there is a little soup.

6. Heat oil in another pan, add red pepper and salt and fry until cooked, then add goose meat and MSG.

7. Thicken with water starch and pour in sesame oil

8. Remove from the pan and serve

9. A dish of braised goose with bright red color, tender and spicy flavor is ready.