Now people advocate and like natural food more and more, and the geese raised by farmers themselves are basically free-range, which meets people's needs. As long as the goose has passed its infancy, it is easier to raise, suitable for free release, affordable and enjoyable to eat, so it is very popular in the relatively sparsely populated northeast region.

Specific practices are as follows;

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon, dried tangerine peel, pepper, star anise, onion, ginger, garlic, white wine, cooking wine, chicken essence, salt and vegetable oil.

Exercise:

1. Slaughter, unhairing, eviscerating, cleaning and chopping geese into small pieces for later use;

2. Peel, wash and cut potatoes;

3. Wash and cut Chinese cabbage;

4. First, blanch the goose in boiling water for 3-5 minutes, then remove the blood foam and take it out;

5. Pour an appropriate amount of vegetable oil into the pot, add the cooked goose meat in oil heat, and pour an appropriate amount of white wine to remove fishy smell;

6. Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, pepper, dried pepper, ginger and onion, and continue to stir-fry;

7. Add clear water without goose meat, add appropriate amount of salt to taste, and boil over high fire;

8. Slow stew over medium and small fire 1.5 hours;

9. Add potato pieces and Chinese cabbage strips;

10. Continue to stew for about half an hour, and add appropriate amount of chicken essence to taste.

Goose stew in iron pot is a local specialty in the northeast of Jilin Province, which is very delicious!

1 Goose must be fresh and bled before processing. If they are not fresh (suffocated during transportation), they will leave blood stasis, blue meat and poor taste. Hair and internal organs should be removed after bloodletting, and special attention should be paid not to leave sand. Then put it in clear water for 5 hours, remove the blood and divide the whole goose into 12 pieces.

Blanch the cut goose meat in water at 80℃, so that the uncleaned fluff in the goose feather bag will naturally fall off when heated and expanded. If the temperature of flying water is too high, it is easy to burn the goose's skin and destroy its appearance.

3 After stewing, use oil again. Depend on:

Put the processed goose into a pot, cook it with traditional Chinese medicine and other seasonings, and then cook it in homemade oil for 15 minutes. The raw oil can not only remove the fishy smell but also enhance the fragrance, and the oil should be wide when making.

Preparation method of raw oil:

Salad oil 1 kg, soybean oil 250g, low heat, add coriander root and celery 250g, onion, ginger and garlic100g, star anise 20g. ..

Production method:

(1) pluck and bleed 100 kg white goose, soak it in clear water for 5 hours, and take out each goose and divide it into 12 pieces, which is conducive to setting the plate.

(2) Blanch the goose in water at 80℃ to remove the fluff.

(3) Add 25 kg of stock, 80 g of salt, 50 g of monosodium glutamate, 200 g of onion ginger, 300 g of carved wine 1 bottle, 50 g of star anise, 50 g of dried Chili, soy sauce 1 kg and goose to the pot, and then stew for 90 minutes.

(4) Put the stewed goose into 2kg of feed oil, cook for15min on medium fire, remove the oil, and serve on a plate.

Hello everyone! I'm Binzi, and I'm glad to discuss this issue with you! I used to eat geese in Fushun, Liaoning. It tastes great! Where did I meet my boss? Before I went home, I specially asked my boss to teach me how to stew goose in pot. Come and make it together!

Two main components:

65438 dried mushrooms+000g goose 1.

Five kinds of auxiliary materials:

Garlic, geranium, ginger, star anise, dried pepper.

Five spices:

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

Cooking step 5:

1, cut the goose into pieces, 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 into small flowers, slice ginger and garlic, and tie shallots for later use.

3. Add a little vegetable oil and lard to the hot pot and heat it. Slice ginger and garlic, stir-fry pepper and star anise dried red pepper.

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

5. Pour a little soy sauce for coloring, add fragrant leaves, dried tangerine peel, cooking wine and a little beer, add dried mushrooms, add knotted shallots, add enough water at a time, and stew for 2 hours on low heat (the time for stewing geese is slightly longer). After the goose is cooked, add salt and continue to stew to collect 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!

Hello, my name is Popcorn, and I am honored to have the opportunity to answer your questions. Iron pot goose is an authentic northeast specialty, mainly distributed in Heijiliao area, mostly around Harbin. I will write down the specific method of stewing goose in iron pot as follows:

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon, dried tangerine peel, pepper, star anise, onion, ginger, garlic, thirteen spices, white wine, chicken essence, salt and soybean oil.

Exercise:

1. Slaughter, unhairing, eviscerating, cleaning and chopping the goose into small pieces.

2. Peel the potatoes, wash them and cut them with a hob.

3. Wash the Chinese cabbage and cut it into slender strips.

4. Pour appropriate amount of soybean oil into the pot, add goose when the oil is hot, and pour appropriate amount of white wine to remove fishy smell.

5. Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, pepper, dried pepper, ginger and onion, and continue to stir-fry the fragrance.

6. Add clean water without goose meat, add appropriate amount of salt to taste, and boil over high fire.

7. Slow simmer 1 hour.

8. Add potato pieces and Chinese cabbage strips.

9. Continue to simmer for half an hour and add appropriate amount of chicken essence to taste.

Northeast hospitality dishes, haha, this dish needs a big iron pot.

material

Practice of stewing goose in iron pot

Around us, there are many kinds of food and many kinds of meat. Today, I will introduce you to the geese around us. I am a very good family in our family. Many people like to keep geese at home. This kind of food is very delicious. You can cook many dishes on the table. Speaking of geese, everyone must not know how to do it. Let me introduce how to eat geese in our life.

The most famous place of goose meat is our northeast, because there are many delicious foods in the northeast. Goose meat is also a very famous food, that is, boiled goose is very popular in the northeast. Many people in other places may not feel this way, but people in the northeast feel the same way, because this kind of meat tastes particularly delicious and the price is not particularly expensive. Moreover, the geese cooked at home are also delicious, and the geese cooked by themselves are also delicious.

First of all, we should prepare a local goose, because the local goose has higher nutritional value and better taste than the geese sold in the market. Then we will handle it in Xinjiang, then we will cut it into small pieces, and then we will prepare some necessary ingredients, such as potatoes, parsley and some condiments, which are very important, so that we can cook the goose in an iron pot ourselves.

The goose stewed in iron pot here is not delicious, just because we chose the wrong pot when stewing the goose, because it is very common in Northeast China and there are such pots in every household, so the goose stewed in this pot will be particularly delicious. If we use an induction cooker or some rice cookers, the taste will not be so good, so when choosing a pot, we will choose such a pot.

Then we can put the goose we have prepared in the pot, but we must remember that we can't stew it with a big fire, because Big Brother can stew it quickly in this way, but it's not delicious, so we must stew it slowly with a small fire, so that the stewed goose will be original, and then we will put all, half a day later, when it is almost cooked, we can put the prepared pepper and some coriander into it, so that our braised goose is finished.

Conclusion this is also the practice of braised goose that I introduced to you today. You can also try this method at home, so that the braised goose is original and delicious. Therefore, friends who like to eat can try this kind of goose.

Is the stewed goose rotten and fishy? Northeasters teach you the correct way, soft and delicious, tender but not fishy. When it comes to braised goose, people will think of Northeast China. After all, this is one of the classic and famous northeast dishes. However, if you want to say specifically where this is a specialty in Northeast China, it's really hard to say. After all, the whole Northeast loves to eat this dish, and almost every household can cook it.

This 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 the doubt of many people. Look at what people in Northeast China do today, and you will know.

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, we need to treat the goose, clean it and chop it into pieces, and cut the onion and ginger for later use. Next, we boil the oil, add a little cooking oil to heat it, then put the rock sugar in and start frying 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 mix well. Then pour enough boiling water, pay attention to this, you can't put cold water, you must put water away.

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 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.

Don't use cold water when stewing, use boiled water, it will be worse and better when stewing.

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

Cut the goose with 1, put it in the pot with cold water, skim off the floating foam and control the water for later use.

2. Pour cooking oil into the pot, put a handful of rock sugar and stir-fry the goose pieces for color, pour cooking wine, add onion, ginger, soy sauce and oil consumption and stir-fry for 2-3 minutes, and then add water (more water, at least10cm above the goose pieces, because it is difficult to stew the goose, and the big iron pot in the north is very laborious, so if water is needed in the middle, boiling water must be added).

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

First of all, look at my name and you will know how much I love stewed goose. Next, I will share my cooking methods with you.

First of all, we prepare ingredients: star anise, pepper, ginger, cooking wine, fragrant leaves, soy sauce, onion, soy sauce, soy sauce, rock sugar and bean paste.

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. Add goose, stir-fry discolored wine, stir-fry with soy sauce, and add beer and water. Don't stew goose, add more water. Turn the pan to low heat and stew for about an hour and a half.

3. Finally, add some celery and green pepper, and collect the juice over high fire.

I hope you like it.

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon, dried tangerine peel, pepper, star anise, onion, ginger, garlic, thirteen spices, white wine, chicken essence, salt and soybean oil.

Exercise:

1. Slaughter, unhairing, eviscerating, cleaning and chopping the goose into small pieces.

2. Peel the potatoes, wash them and cut them with a hob.

3. Wash the Chinese cabbage and cut it into slender strips.

4. Pour appropriate amount of soybean oil into the pot, add goose when the oil is hot, and pour appropriate amount of white wine to remove fishy smell.

5. Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, pepper, dried pepper, ginger and onion, and continue to stir-fry the fragrance.

6. Add clean water without goose meat, add appropriate amount of salt to taste, and boil over high fire.

7. Slow simmer 1 hour.

8. Add potato pieces and Chinese cabbage strips.

9. Continue to simmer for half an hour and add appropriate amount of chicken essence to taste.