Steps to do:
1. If the goose is frozen, you need to Thaw the goose at room temperature in advance. Clean up the goose, and if there is any down, put it on the fire.
2. Chop the goose with a knife into somewhat even-sized pieces.
3. Prepare the seasoning, cut the scallion, ginger, garlic and pat.
4. Add soybean oil to the pot and heat, add green onion, ginger and garlic, peppercorns, daikon, cinnamon, coriander, dried chili, and burst out the flavor.
5. Goose meat pieces, stir-fry over high heat, to stir-fry the goose meat until the surface is browned, grease overflow, stir-fry to the pot basically no excess water, which will also increase a certain degree of aroma, the goose meat to eat not fishy.
6. Add hot water, the amount of water and goose meat on a level can be, and then add soy sauce and red soy sauce, sugar, high white wine. Boil on high heat, cover the pot and turn to low heat? System about 1.5 hours.
7. To time, add salt to taste, and then add the braised soy sauce coloring, change to high heat juice, heating to the remaining little soup, turn off the fire, sheng out can be. A pot of fragrant northeastern iron pot stewed goose is ready.
Tips: stewed goose, goose meat without blanching, directly into the pan fried, the goose meat fat and flavor fried, goose meat to eat not fishy and not greasy. When stewing, heat the water, do not add cold water, first large fire to boil, and then turn to small fire stewing, goose meat with large fire is difficult to stew, to small fire stewing time to be longer. The last big fire juice, goose meat can be mellow, soft and flavorful.