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Stewed Goose in Iron Pan (home Edition)
by Don't ask me why I wear a hat
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Chop the big goose into pieces and soak in cold water to remove the blood water, add cooking wine and ginger slices to the pot under cold water to skim the froth and remove it.
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2. Stir-fry the sugar color with rock sugar over a small fire.
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3. Fry the sugar color, add the big goose, add the green onion, ginger, garlic and cooking wine.
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4. After sautéing, add the light soy sauce and dark soy sauce and sweet noodle sauce, add the submerged goose meat, add chicken essence and salt to taste, and simmer on medium heat for an hour to collect the soup.
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Tips:You can add your favorite side dishes such as potatoes to the pot.
