Air-dried geese can make soup. Soak the dried goose in water for 4 to 5 hours, then take out the soaked goose and cut it into pieces. After blanching, put it in an electric pressure cooker and stew it with ginger, garlic and yellow wine for half an hour. Cool the stewed goose and tear it into shredded pork. Mix with sauce and coriander. You can enjoy it, because the goose itself is salty, so you don't need to put salt.

Introduction of goose

Goose is a herbivorous bird with precious feathers all over it. Goose liver is a delicious goose on the high-end table. Rich in nutrients, amino acids and total fat are monounsaturated fatty acids. It is a must for high-end restaurants. Goose, as a common poultry, has special life habits, such as water-loving vigilance and the regularity of cold-resistant sex life. Goose has strong disease resistance and little pollution. As a kind of green food, it is more and more loved by people.

Goose is a herbivore. Goose meat contains protein, which is close to the proportion of amino acids needed by human body. From the perspective of biological value, goose meat is a complete and high-quality protein. The fat content in protein goose meat is also low, and the content of monounsaturated fatty acids is high, especially linolenic acid is higher than other meats. Goose meat has a low fat melting point and a soft texture, which is easily digested and absorbed by the human body. It also contains a considerable amount of more than ten kinds of trace elements such as calcium, phosphorus, potassium and sodium, which is beneficial to human health.