A wise man does not enter the river, and the iron pot only stews the goose.

A wise man never enters the river. The iron pot only stews the goose. Falling in love with the river is sad, but the goose warms the heart and carries the hunger. If Luoxue doesn't eat goose stewed in an iron pot, his whole winter will be in vain. The fragrance fills the house, and you gain weight when you smell it. The goose is stewed in an iron pot, and your wife gets fat after eating it. On a snowy and frosty day, I miss the warm kang, and our shopkeeper stews the fat goose. A jingle for stewing a goose. It’s snowing in the Northeast. The first thing everyone thinks of the falling snow is to stew the goose in an iron pot.

How to stew goose in iron pot

Chop the goose meat into small pieces, put water in the pot, pour in the goose meat and bring to a boil over high heat, then add the blanched goose meat into the water Remove the floating residue, drain the water and set aside. Cut the green onion into sections, slice the ginger, and mince the garlic. Heat a cast iron pot and pour in an appropriate amount of soybean oil. Add the green onion and ginger and saute until fragrant. Add the goose meat and stir-fry evenly. Add Season with an appropriate amount of cooking wine, soy sauce, peppercorns, refined salt, and sugar, and add water until the goose meat is covered.

Bring to a boil over high heat, cover the pot and simmer over low heat for 1 hour, stirring a few times to avoid burning the pot. Remove the juice over high heat, pour in minced garlic, add appropriate amount of MSG for seasoning, and the skin will turn golden. The goose stewed in an iron pot with a pure taste is ready.

It must be simmered over low heat so that the goose meat can fully absorb the soup, add more flavor, and be cooked easily. Free-range geese should be used, as the meat is firm and nutritious.