Add sauerkraut, potatoes, wide noodles and other ingredients unique to Northeast China, put the already lit charcoal into the pot, wait for a few minutes, and it is delicious and slightly sour, with endless aftertaste, which makes people's appetite open and drives away the cold. Having said that, many friends will ask how to cook this braised goose, and I will explain it to you here.
Actually, it's the same without an iron pot, but the goose made of iron pot is better.
Practice of stewing goose in iron pot
1. Cut the goose and soak it in cold water, or blanch it in boiling water. Remove blood foam.
2, hot pot cold oil, onion, ginger, garlic and pepper aniseed Chen Pixiang leaves burst pot.
3. Add the goose and stir-fry the discolored wine. Stir-fry with soy sauce and add water. Don't stew the goose, add more water.
4. Bring the pot to a low heat and stew for 40 minutes to an hour. When it is soft and rotten, add potato chips or chips. If there is not much water left, cut into thick slices and stew quickly. Don't flip the potato chips after adding salt. Cover and continue to stew.
5. Stew for about 20 minutes. The potatoes are rotten, so change the fire to collect the soup.
Tips:
1. Goose fiber needs to be stewed for a long time. I think cast iron saucepans are more delicious than pressure cookers. If you really have no energy, you can pressure cooker.
2. Remember that the goose should be cooked in cold water, so that the fishy smell is better.
3. Friends who like potatoes can also add appropriate potato pieces to the pot in the later stage, and the taste is also very good.
Other tips, because geese have a lot of hair, friends had better buy slaughtered geese, which will be more convenient to handle, without much thought and clean to eat. In addition, after the geese are bought back, they must be soaked in clear water to remove blood. Although you need to blanch later, this step is also very necessary. Cooked goose tastes more tender and fragrant!