How to cook goose in an iron pan?

Goose in iron pot, a classic northeast dish, is a very healthy food with low fat and high protein. Goose can be stewed or braised in brown sauce, but many people will find that it is not as soft as a restaurant at home. In fact, this is because the skills are not mastered. You can't stew goose directly. If you add three more tips, the goose will be softer and more delicious, and there is no fishy smell at all.

The practice of braised goose in northeast China: spare ingredients: half a goose, 3 dried peppers, ginger 1 piece, 2 star anise, green onion 1 piece, 20 peppers, a little soy sauce and 2 bottles of beer;

Production process: step one, prepare half a goose, clean it, chop the goose into large pieces, add water to the pot, blanch the goose with cold water, and rinse it with warm water after discoloration;

Step 2, cut the ginger into pieces, cut the onion into sections, add a little cooking oil to the wok, heat it, add the onion ginger, star anise, dried pepper, pepper and stir-fry with low fire to get fragrance, and put the blanched goose into the wok;

Step 3, stir-fry the goose for a while until the goose is golden yellow and the skin is oily. Adding light soy sauce and dark soy sauce to stir-fry to give a fragrance can make the goose discolor. Beer without goose can be replaced by boiled water.

Step 4, boil the pot over high fire for 5 minutes, cover the pot and continue to stew for about 1 hour. Open the lid and stew for 20 minutes, then take out the pan until the goose is soft and rotten;

Step five, add some salt to taste, and at the same time turn to a big fire and collect the soup in the pot. When the juice thickens, the dish is ready for cooking.

Summary: Goose can be stewed alone or together with wax gourd and radish. There is a folk saying that "eat goose in autumn and winter to nourish yin". Don't miss eating goose at this time. If the goose is too old, the goose meat will be harder. If we accidentally buy old goose, we need to use skills to make the finished dish taste better. I often use three tips to stew geese at home, which are mastered separately.

Cooking tip: 1, don't chop goose too small, because the meat will shrink after stewing. It should be noted that goose meat is blanched to remove the smell of blood, and this must be done. Scalding with boiling water is not allowed, otherwise the blood in the goose meat cannot be forced out, which will make the blanching step meaningless, so it is necessary.

2. It takes a little longer to fry the goose in the pot, and the water in it is fried dry, and the stewed goose is delicious. I fried it for almost five minutes. Soy sauce and soy sauce can help color, but you can't put too much soy sauce at a time, otherwise the color will be darker and more ugly;

Remember to add beer to the stewed goose. You can stew it completely with beer, or you can add some beer and boiled water. Because it takes a long time to stew this goose, you should replenish enough water. Of course, it won't take long to stew in a pressure cooker. You can't put salt directly in the stewed goose, otherwise it's not easy to stew the goose. Just put salt before cooking.