How to stew goose delicious?

Goose stew in iron pot is a famous traditional dish in Northeast China. In rural areas, because it is cooked with earthen stoves, it is delicious and large in quantity. It is a perfect match with tortillas dipped in soup. Stewed goose in iron pot is the generous hospitality of the northeast people.

Add sauerkraut, potatoes, wide noodles and other ingredients unique to Northeast China, put the charcoal that has already been lit into the pot, wait for a few minutes, it is delicious and slightly sour, with endless aftertaste, which makes people's appetite open and drives away the cold. Speaking of this, many friends will ask how to cook this braised goose, and I will explain it to you here.

In fact, it's the same without iron pan, but the goose made of iron pan is better.

Practice of stewing goose in iron pot

1. Cut the goose and soak it in cold water or blanch it in boiling water. Remove blood foam.

2, hot pot cold oil, onion, ginger, garlic, pepper aniseed Chen Pixiang leaves burst pot.

3. Add goose and stir-fry the discolored wine. Stir-fry with soy sauce and add water. Don't stew the goose, add more water.

4. Turn the pot to low heat and stew for 40 minutes to an hour. When it's soft, add potato chips or chips. If there is not much water left, cut into thick slices and stew quickly. Don't turn the potato chips over after adding salt. Cover and continue to stew.

5. Stew for about 20 minutes. The potatoes are rotten, so change the fire to collect the soup.

Tips:

1. Goose fiber needs to be stewed for a long time. I think the cast iron pot stew is more delicious than the pressure cooker. If you really have no energy, you can pressure cooker.

2. Remember to cook the goose in cold water, so that the fishy smell will be better.

3. Friends who like potatoes can also add a proper amount of potato pieces to the pot later, and the taste is also very good.

Other tips, because the goose has a lot of hair, it is best for friends to buy the killed goose, which will be more convenient to handle, without much thought and clean to eat. In addition, after the goose is bought back, it must be soaked in clear water to remove blood. Although you need to blanch later, this step is also very necessary. Cooked geese taste more tender and fragrant!