Big Goose Stewed with Dried Potatoes

Name: Big Goose Stewed with Dried Potatoes
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 1-third only Big goose; 100g Dried potatoes; Both ends Scallion; 6 slices ginger; 2 tablespoons Special Fresh Soy Sauce; A tablespoon Soy sauce; A tablespoon Thirteen incense; A tablespoon salt

by Plum4539

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Dried potatoes are a common way to store potatoes in the Northeast! Wash the potatoes well, then peel off the skin, slice them and dry! Very delicious

Ingredients

1-third only Big Goose
100g Dried Potatoes
Both ends Scallion
6 slices Ginger
2 tablespoons Special Fresh Soy Sauce
A tablespoon Soy Sauce
A tablespoon Thirteen Incense
A tablespoon Salt

Big Goose Stewed with Dried Potatoes

1. Chop the green onion, ginger and garlic. If I don’t have any garlic, I don’t want to buy it and leave it alone. The scallion I use is also called red onion.

Big Goose Stewed with Dried Potatoes recipe

2. The big goose is chopped into pieces and soaked in the water to get blood! I forgot to take pictures

3. Take out the dried potatoes and soak them, they will be softer when they are easy to stew

4. Put a little less oil in the pot, because the big goose will make a lot of oil! When the oil is 40% hot, you can put the big goose in, and then put the goose skin down. The fat of the goose skin is especially large and burned for a while.

5. Stir-fry the big goose for ten minutes, moving it occasionally in the middle to prevent it from sticking. Fry until the skin is golden in color. It's better to be a bit more serious than the picture above. I took this one halfway through before the time came.

6. The big goose will force out a lot of oil. If the oil is too big, it will taste greasy. Mind if the oil is big, it’s best to pour out part of the oil.

7. Pour the green onion, ginger, garlic and stir fry. Add thirteen spices, light soy sauce, dark soy sauce, salt, and dried potatoes. Add cold water to it, and the amount of water is the same as that of the goose! If the amount of stewed goose is larger than the amount of water, there is no need to equalize it, basically enough water for 20 minutes of stewing!

8. Bring to a high heat, adjust to medium heat and simmer for 20 minutes, watch the soup dry, and sprinkle some MSG on it! After pouring out so much oil and simmering, it is still shiny

9. The light in my house is relatively dark and the effect is average, but it is actually very delicious

Tips:
If the big goose is frozen, it must be thawed in advance and then soaked in blood. Keep the water dry before cooking. Big goose is usually stewed with sauerkraut! But my family doesn't like sauerkraut, so I switch to dried potatoes! If you use sauerkraut, you don’t need to pour out the oil from the big goose, sauerkraut likes to eat oil, and it doesn’t taste good if there is less.