1. Let's wash the goose meat first, clean it and blanch it directly in the pot, boil it under cold water, add cooking wine, ginger slices, and green onion knots. This froth is very much, so let's skim it off with a spoon;
2. Then take it out and wash it twice with clean water, which can better eliminate the fishy smell;
3. Then we cut some slices of ginger and green onions, heat up the pan, add a handful of rock sugar and fry the sugar color
4. Then add the goose meat and stir fry. At this time, we add the green onion, ginger, garlic, dried pepper, pepper, fragrant leaf, cinnamon, and stir-fry together to get the fragrance, and then add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of cooking wine, 1 Spoon of salt and 1 spoon of pepper, continue to stir-fry for 5 minutes;
5. Finally we add the chestnut
6. After stir-frying, add boiled water, the amount of water is less than the ingredients, first boil on high heat, then turn to low heat and simmer for 1 and a half hours, then wait patiently;
7. In 1 and a half hours, the big goose was cooked, and the chestnuts were also cooked, and the strong fragrance came out when the lid was opened, so fragrant;
8. This big iron pot is too big to serve. We serve it out and put it in a casserole with good heat preservation. It can be warm when eaten;
9. The meat of this goose is very delicate and mellow, with a salty taste. It has been partially improved on the basis of the northern method, and the taste is also very good. The goose has high nutritional value and is rich in high-quality protein. It can be eaten by adults and children. Oh!
Tips:1. All the fresh meat should be blanched in a pot under cold water. After boiling, remove the froth, remove it and wash it with clean water, which can better remove the fishy smell;
2. Adding rock sugar to the fried meat can improve the freshness on the one hand, and can also color the meat, making it shiny and shiny;
3. The amount of water is just lower than the ingredients. Simmer in a slow heat to collect the moisture. The meat completely absorbs the soup and the taste is very mellow.
