1 goose

Onion 1

4 slices of ginger

Garlic 4 cloves

Three octagons

Proper amount of salt

Two potatoes

Proper amount of soy sauce

Steps of stewing goose in iron pot

1.

Like a fresh goose, shed feathers and remove some internal organs, leaving the foie gras, goose heart and goose gizzard cleaned and chopped into small pieces.

2.

Heat the wok as shown in the figure, stir-fry the goose pieces with blood stains and excess water, and control the water to dry for later use.

3.

Add soy sauce, chopped green onion, ginger slices and garlic as shown in the figure and stir well.

4.

As shown in the figure, add water without goose meat to boil, turn to low heat for two hours, add appropriate amount of salt and stew for another ten minutes.

5.

As shown in the figure, the delicious and fat goose stewed in iron pot is delicious and unique in flavor, and 100% retains the original flavor of the goose, leaving a fragrance on the lips and teeth.

6.

If you like potatoes, you can add potatoes when stewing for an hour and a half, and drain the soup with high fire.

7.

Potatoes full of soup taste better and more delicious. Delicious food waits for no one. Let's eat.

8.

The picture is delicious and irresistible.

skill

1. Don't blanch the goose, stir-fry the excess water. 2. The fat goose will stew a lot of oil, so don't put oil. Don't stew potatoes for too long, they are more delicious in soup. Try to dry the soup, but don't paste the pot, so the soup is more delicious. Because geese are usually very big, it doesn't matter if they are not completely eaten. Freeze them in a fresh-keeping bag. The next time you eat them, they will be frozen at room temperature, and they will be just as delicious.