How to stew ground pot goose that is simple, convenient and delicious?

Introduction: Everyone must have eaten ground pot goose. So, how to stew ground pot goose that is simple, convenient and delicious? Next, the editor will introduce it to you. 1. The origin of Diguo Goose

Diguo Goose used to be located in the rural areas at the junction of Shandong, Henan and Anhui. Diguo Goose was used in daily cooking. A fairly simple sand boiler stove, without a bellows, or even an open wood stove, without a chimney. This may be the cause of the ground gas. The form of earth pot and the iron pot in Northeast China have unique characteristics, both originating from the traditional rural lifestyle. The cooking method is to use firewood to heat and stew in a large iron pot. The whole family made a pot of stew, with a circle of pancakes on top, and all the vegetables and staple food were available. Unlike today, where we just stir-fry a few vegetables and eat them, the early diet was stewed in a big pot, and all the dishes were stewed in one pot, which was also an economic constraint. Pasting cakes is the soul, and I think many people will never forget the pastry pasted on pot stickers. Because it absorbs the essence of the entire crispy skin. What needs to be noted here is that the noodles should be alive and well, not fermented, and the noodles should be dried with moderate humidity and not stick to the hands. In order to make the taste better, you can put half of it into the soup when pasting the cake. 2. How to make delicious ground pot goose

First of all, prepare all the ingredients we need to prepare. After cleaning the prepared goose meat, remove the fascia from the meat. Then cut the goose meat into large chunks, or into a bite-friendly size and shape for later use. Peel the prepared ginger, clean it, crush it and set aside. Prepare the wok, clean and heat the wok, and put an appropriate amount of goose fat in the wok. After frying over low heat, remove the oil residue and throw it away. Put down the goose skin, place it in the pan and fry over medium-low heat. During the frying process, stir constantly so that the goose meat heats evenly. When the skin of the goose meat is slightly brown, add the prepared ginger to the pot. Meanwhile, add beer, anise and geranium to pot. After the soup in the pot boils, remove the foam on the surface. Add soy sauce and rock sugar to the pot, turn to low heat and simmer for about 45 minutes. Then turn to high heat to reduce the juice and add an appropriate amount of salt according to your taste. Stir evenly, sprinkle with chopped green onions, take out of the pan and plate, and you can start enjoying this delicious dish.

A delicious goose like this is easy to make. You can stew goose with beer or stew goose with radish. The meat is tender when stewed and does not taste special, but is delicious.