Not only the northeast and the north generally like to eat stews, especially places where cooking is done in large iron pots that burn wood. My home is in Hebei. Let's share my usual stew.

1 Cut the goose into pieces, boil it in cold water and skim the floating foam, and control the water for later use.

2 Pour cooking oil into the pot, put a handful of rock sugar to stir-fry the sugar color, pour in the goose pieces and stir-fry them for coloring, pour in cooking wine, add onion, ginger, soy sauce and oil consumption and stir-fry for 2-3 minutes, then add water (more water, at least 10 cm above the goose pieces, because the goose is difficult to stew, and the big iron pot in the north is very draught-consuming, so if water is needed in the middle, you must add boiled water).

3 Add pepper, star anise, cinnamon, fragrant leaves, etc. If you like spicy food, you can dry the pepper yourself. After the big fire boils, simmer slowly. After at least an hour (you can pinch a piece and taste it), add potatoes and stew it.

I used to eat big geese in Fushun, Liaoning. It was delicious! Where did I get acquainted with my boss? Before I went home, I specially asked my boss to teach me how to stew goose in iron pot. Come and make it together!

Two main ingredients:

Dried Lentinus edodes 100g goose 1 piece

Five kinds of auxiliary materials:

Garlic, fragrant leaves, ginger, star anise, dried Chili.

Five kinds of spices:

Oil, salt, bean paste, sweet sauce and soy sauce.

Cooking step 5:

1, cut the goose into pieces for use, sit in the pot with clear water, blanch the goose, and remove the foam.

2. Soak dried mushrooms for 4 hours in advance, then wash and cut them into small flowers, slice ginger and garlic, and tie shallots for later use.

3. Add a little vegetable oil and lard to a hot pot and heat it. Stir-fry ginger and garlic slices, pepper and octagonal dried red pepper.

4. Add 2 spoonfuls of Pixian bean paste, 2 spoonfuls of soybean sauce, 1 spoon of sweet noodle sauce and stir-fry the goose meat in the pan.

5. Pour in a little soy sauce for coloring, add fragrant leaves, dried tangerine peel, cooking wine and a little beer, add dried mushrooms, add the knotted shallots, add enough water at a time and stew for 2 hours on medium and small fire (the goose stew takes a little longer). When the goose is cooked, add salt and continue to simmer for juice.

Tips:

If you like spicy food, you can fry a few dried red peppers and stew them together.

Well, that's what I shared with you. I hope my answer can help you!