When it comes to braised goose, people will think of Northeast China. After all, it is one of the classic dishes in Northeast China. However, it's hard to say exactly where this is a specialty in Northeast China. After all, the whole Northeast loves to eat this dish, and almost every household can cook it.

This delicious food is simple, it should be said that it is a simple home-cooked dish, and it has more face to entertain guests. I believe many people have tried to stew goose in iron pot at home, but the taste is not satisfactory. Why is the big goose I stewed still fishy? Presumably this is a lot of people's doubts. Just look at what the Northeast people do today.

Ingredients needed for goose stew: goose, onion ginger, dried pepper, pepper, star anise, salt, rock sugar, soy sauce, yellow wine and edible oil.

1. First of all, the goose should be handled, cleaned and chopped into pieces, and the onion and ginger should be cut into sections for later use. Next, we boil the oil, add some cooking oil to heat it, then put the rock sugar in it and start to fry the sugar color.

2. After the sugar is fried, we put the goose in and start to stir fry until the fat in the goose comes out. After frying the fat inside, the taste of goose will not be fishy or greasy.

3. Next, we add a proper amount of soy sauce, yellow wine, onion ginger, dried pepper, pepper and star anise into the pot and stir well. Then pour enough boiling water, pay attention to this, don't put cold water, be sure to put off the water.

4. Add boiled water without goose meat, then cover the lid, boil it with high fire first, and then simmer it with low fire. Stewed goose for more than 2 hours will be even worse. Finally, add salt to taste, stir well and serve.

Precautions:

1, stew goose, if you want to be soft and rotten, you must put the goose in the pot and fry the fat.

2, don't use cold water when stewing, use boiling water, stewing will be almost better.