In recent days, the "first snow" has been discussed on the Internet. Being in the northeast, every heavy snow can feel the same. It is natural to make arrangements for winter entertainment activities such as snowball fights and snowmen. Being in the south, only a little envy! However, I strongly recommend friends from the south to visit the northeast and feel the snow all over the sky, which is also a special romance. However, in winter in Northeast China, there is not only goose feather and heavy snow to enjoy, but also an authentic food that has to be tasted. The name of this dish is "Goose Stewed in Iron Pot", which is one of the must-eat delicacies in Northeast China in winter.
Speaking of "goose in iron pot", Xiangbi Nan's friends have also heard that goose in iron pot is a famous classic dish in the north. When I was a child, whenever it snowed, my grandmother would cook a big goose stewed with sauerkraut, and it was full of fragrance before it was cooked. When the table was served, everyone was full of praise, which was almost a memory of every household. Besides geese, the big iron pot in Northeast China is also called the pot for stewing everything, such as ribs, fish, chicken and mushrooms. Any ingredients stewed in a large iron pot for a long time can be completely tasty, completely sublimated, salty and delicious, and suitable for drinking and eating.
Today, let's make this famous Northeast dish "Goose Stewed in Iron Pot". Goose meat is tight, fat and thin, and it tastes smooth and chewy. Whether stewed or boiled, it is very delicious. Goose meat not only tastes delicious, but also has high nutritional value. Goose meat is rich in protein, which is easily digested by the body. It can also improve human immunity and resistance. It is a very healthy meat, suitable for all ages. Ok, let's cut short the gossip, and then let's take a look at the specific practice of this braised goose!
Dishes: Braised Goose in Iron Pot
Cooking ingredients: 1 goose, 1 chestnut, 3 tablespoons of cooking wine, 5 slices of ginger, 1 root onion, 1 rock sugar, 5 dried peppers, 2 slices of pepper, 2 pieces of cinnamon, 2 tablespoons of light soy sauce and 2 tablespoons of cooking wine.
Cooking steps:
1. First, gut the goose, clean it, chop it into small pieces, and then wash the chopped goose pieces several times. Pour a proper amount of water into the pot, pour the goose pieces into the pot, add ginger, onion and 1 tbsp cooking wine, cover the pot, stew over high fire for 10 minutes, and skim the blood foam from the water several times with a spoon during the blanching process.
2. After the goose is cooked, take it out and wash it several times, which can effectively remove the fishy smell of the goose and wash it for later use.
3. Pour the right amount of oil into the pot. After the oil is hot, pour the rock sugar into the pot, gently pat the rock sugar with a spatula, and stir-fry until the rock sugar melts and turns red.
4. Pour all the goose meat into the pot, stir-fry evenly, and then put the chopped onion, ginger, garlic and prepared dried peppers into the pot to stir-fry the fragrance. Continue to add 2 tablespoons of soy sauce, half a spoon of soy sauce, 2 tablespoons of cooking wine, 1 spoon of salt and 1 spoon of pepper to the pot, and continue to stir for a while.
5. add chestnuts.
6, stir fry evenly, add boiling water and stew 1 half an hour. You can also add beer, which tastes better. I have no beer at home. I'd better add some beer to improve the taste and smell! )
7. When the time is up, you can open the pot and bring it out. The taste is super sweet, and the chestnuts inside are sweet and waxy. Don't miss your favorite friends!
Cooking tips:
1, wash the goose several times before cooking after drowning. Goose has a fishy smell, which will affect the taste if it is not handled well.
2. When you fry the goose, you should first fry the sugar color, and the fried food looks good and delicious.
3. The amount of water added during stewing should not exceed the ingredients. Don't pour too much, and the taste will be diluted.