【northeast Specialties】stewed Goose in Iron Pot
1.
Chop the goose meat into small pieces, put clean water in the pot, pour the goose meat and bring it to a boil
2.
Throw the blanched goose meat with clean water to remove the floating powder, drain off the water and set aside
3.
Slice green onion, slice ginger, mince garlic
4.
Take a cast iron pot, heat it up and pour in an appropriate amount of soybean oil
5.
Add green onion and ginger until fragrant
6.
Pour in the goose and stir fry evenly
7.
Add appropriate amount of cooking wine, soy sauce, pepper noodles, refined salt, sugar to taste, add water, whichever is less than goose meat
8.
The fire is boiling
9.
Cover the pot and simmer on low heat for 1 hour, turning a few times in the middle to avoid sticking the pot
10.
Heat up the juice, pour in the minced garlic, add appropriate amount of MSG to taste
11.
The golden-skinned, pure-tasting iron pan stewed big goose is ready
12.
Delicious appetizers
13.
Multi-angle display
Tips:
It must be simmered slowly, so that the goose meat can fully absorb the soup and add more flavor, and it is easy to be cooked. The goose needs to be free-range, the meat is firm and the nutrition is rich.
