Practice, how to cook the goose in iron pot, and the common practice of the goose in iron pot.

1 goose

Onion 1

4 slices of ginger

Garlic 4 cloves

3 anise

Proper amount of salt

Two potatoes

Proper amount of soy sauce

Steps of stewing goose in iron pot

1.

Just like a fresh goose, remove feathers, remove some internal organs, wash the foie gras, goose heart and goose gizzard and chop them into small pieces.

2.

Heat the wok as shown in the figure, stir-fry the goose pieces to get blood stains and excess water, and control the water to dry for later use.

3.

Add soy sauce, chopped green onion, ginger slices and garlic as shown in the figure, and stir well.

4.

As shown in the figure, add clean water without goose meat to boil, simmer for two hours, add appropriate amount of salt and stew for ten minutes.

5.

As shown in the picture, the delicious and fat goose stewed in iron pot is delicious and unique in flavor. 100% retains the original flavor of the goose, and its lips and teeth remain fragrant.

6.

If you like potatoes, you can add potatoes when stewing for an hour and a half, and drain the soup by fire.

7.

Potatoes with full soup taste better and more delicious. Food waits for no one. Let's eat.

8.

The picture is delicious and irresistible.

skill

1. Don't blanch the goose, fry the excess water. 2. The fat goose will stew a lot of oil, so don't put any oil. Don't stew potatoes for too long, they are more delicious in soup. Try to dry the soup, but don't paste it, it's more delicious. Because geese are generally bigger, it doesn't matter if you don't eat them all. Freeze in a fresh-keeping bag. Next time you eat it, it will be frozen at room temperature, and it will be delicious as well.