As we all know, the iron pot goose is a product from the northeast, and almost every city can see such a restaurant. The potatoes in the goose stew pot are tumbling, and the cake covered by the pot ring is crisp, which makes people drool. In the cold winter, the whole family sits around the kitchen table, and eating this is the most emotional. Snowflakes are fluttering outside, and the heat in the room is lingering. In a large iron pot with fish or meat, the soup is sizzling and the fragrance is spreading. This form of pot-stewed has also been vividly interpreted by the northeast people, and everyone knows it. Chickens, geese and fish show their unique tastes in the most primitive way of cooking. A bite of iron pot and a handful of firewood can be interpreted in many versions, such as chicken, fish, ribs, goose and so on. The combination of meat and vegetables, and the coexistence of dried vegetables and fresh vegetables have produced charming charm in the crackling burning of firewood.

Write every article carefully, so that life is no longer boring. I am a blogger who loves food. If you want to know more about food knowledge or skills, please click on the red plus sign to follow me. Thank you for your reading and support!

Big geese can be divided into old geese and old geese, but old geese over three years old are not suitable for eating. Usually refers to a two-year-old goose, which is not cooked directly. It must be made into semi-finished products and stewed in a pressure cooker in advance, while the geese of that year can be stewed directly and eaten in about half an hour. If you want to stew until it is cooked thoroughly, it will take about 50 minutes to reach the state of boneless.

Usually, potatoes are put in stewed geese, one because they are cheap, and the other because Renye Fang likes potatoes and has an instinctive love for them. The price of a pot of stewed goose is about 158 yuan, and a pot of goose is about 5 kg, plus some side dishes.

I didn't put potatoes in the stewed goose today. Potatoes are ingredients with high starch content, which will make the soup a little messy. I added soaked dried mushrooms and Sichuan bamboo shoots (dried products) to make the stewed goose spicy.

Stewed goose

Required materials: 6 kg goose, 20 dried mushrooms, 4 dried bamboo shoots,10g onion,10g ginger,10g garlic and 2 coriander.

Seasoning required: 3g of salt, 5g of monosodium glutamate, 5g of chicken essence, 2g of pepper, 5g of cooking wine10g, 5g of white wine, 2g of soy sauce10g, 2g of sugar, 25g of stewed goose spicy sauce, 5g of stewed goose spiced powder, 5g of dried pepper15g, and scarlet.

Production process: clean a big goose, remove the tail tip, abdomen lungs and other dirty things, chop it into pieces of uniform size, cut the goose head in half and remove the goose claw tip.

Cut the scallion into sections, peel and slice the ginger, and wash the peeled garlic cloves for later use. Wash coriander and cut into sections. Wash the small dried shiitake mushrooms with clear water, soak them in cold water for two hours in advance, then soak them in clear water for six hours, then cook them in clear water for about 1.5 hours, peel off the skin, remove the old roots and cut them into sections of about four centimeters.

Heat a wok, add salad oil to heat it, add goose pieces, stir-fry until the surface is broken, stir-fry goose oil, add soybean oil, chicken oil and big oil (the ratio is 2: 1: 1), add onion, ginger, pepper, star anise, fragrant leaves and cinnamon, stir-fry, and add spicy stewed goose.

Add a proper amount of broth (about 3000g), add salt, monosodium glutamate, chicken essence, pepper and sugar to taste, boil and skim off the froth.

Cover the goose pot, stew for about 30 minutes, and paste the bread. Stretch the bread into strips and put it on the goose, so it will be soft and waxy. If you want to eat crispy bread, stick it on the edge of the pot, press it and stick it again.

After the cake is pasted, cover it, stew for 15 minutes, add garlic, and sprinkle with coriander after two minutes. The goose made in this way is neither greasy nor firewood, and it is delicious.

Goose in iron pot, I changed it to this. It's neither fishy nor firewood, and it's delicious.

As we all know, the iron pot goose is a product from the northeast, and almost every city can see such a restaurant. The potatoes in the goose stew pot are tumbling, and the cake covered by the pot ring is crisp, which makes people drool. In the cold winter, the whole family sits around the kitchen table, and eating this is the most emotional. Snowflakes are fluttering outside, and the heat in the room is lingering. In a large iron pot with fish or meat, the soup is sizzling and the fragrance is spreading. This form of pot-stewed has also been vividly interpreted by the northeast people, and everyone knows it. Chickens, geese and fish show their unique tastes in the most primitive way of cooking. A bite of iron pot and a handful of firewood can be interpreted in many versions, such as chicken, fish, ribs, goose and so on. The combination of meat and vegetables, and the coexistence of dried vegetables and fresh vegetables have produced charming charm in the crackling burning of firewood.

Write every article carefully, so that life is no longer boring. I am a blogger who loves food. If you want to know more about food knowledge or skills, please click on the red plus sign to follow me. Thank you for your reading and support!

Big geese can be divided into old geese and old geese, but old geese over three years old are not suitable for eating. Usually refers to a two-year-old goose, which is not cooked directly. It must be made into semi-finished products and stewed in a pressure cooker in advance, while the geese of that year can be stewed directly and eaten in about half an hour. If you want to stew until it is cooked thoroughly, it will take about 50 minutes to reach the state of boneless.

Usually, potatoes are put in stewed geese, one because they are cheap, and the other because Renye Fang likes potatoes and has an instinctive love for them. The price of a pot of stewed goose is about 158 yuan, and a pot of goose is about 5 kg, plus some side dishes.

I didn't put potatoes in the stewed goose today. Potatoes are ingredients with high starch content, which will make the soup a little messy. I added soaked dried mushrooms and Sichuan bamboo shoots (dried products) to make the stewed goose spicy.

Stewed goose

Required materials: 6 kg goose, 20 dried mushrooms, 4 dried bamboo shoots,10g onion,10g ginger,10g garlic and 2 coriander.

Seasoning required: 3g of salt, 5g of monosodium glutamate, 5g of chicken essence, 2g of pepper, 5g of cooking wine10g, 5g of white wine, 2g of soy sauce10g, 2g of sugar, 25g of stewed goose spicy sauce, 5g of stewed goose spiced powder, 5g of dried pepper15g, and scarlet.

Production process: clean a big goose, remove the tail tip, abdomen lungs and other dirty things, chop it into pieces of uniform size, cut the goose head in half and remove the goose claw tip.

Cut the scallion into sections, peel and slice the ginger, and wash the peeled garlic cloves for later use. Wash coriander and cut into sections. Wash the small dried shiitake mushrooms with clear water, soak them in cold water for two hours in advance, then soak them in clear water for six hours, then cook them in clear water for about 1.5 hours, peel off the skin, remove the old roots and cut them into sections of about four centimeters.

Heat a wok, add salad oil to heat it, add goose pieces, stir-fry until the surface is broken, stir-fry goose oil, add soybean oil, chicken oil and big oil (the ratio is 2: 1: 1), add onion, ginger, pepper, star anise, fragrant leaves and cinnamon, stir-fry, and add spicy stewed goose.

Add a proper amount of broth (about 3000g), add salt, monosodium glutamate, chicken essence, pepper and sugar to taste, boil and skim off the froth.

Cover the goose pot, stew for about 30 minutes, and paste the bread. Stretch the bread into strips and put it on the goose, so it will be soft and waxy. If you want to eat crispy bread, stick it on the edge of the pot, press it and stick it again.

After the cake is pasted, cover it, stew for 15 minutes, add garlic, and sprinkle with coriander after two minutes. The goose made in this way is neither greasy nor firewood, and it is delicious.

Production chart

Question and answer session

Q: Why did you soak the goose in the water?

A: Soaking in water is to remove the blood and fishy smell of goose meat. Goose meat should be soaked until it is colorless, which can reduce the fishy smell of goose meat. The stewed goose will not turn black, and it will be tender and juicy after soaking in water.

Q: Why did you fry the goose for so long?

Answer: Now goose meat is very fat and contains a lot of oil. It needs to be fried to remove some oil or dissolve the oil in the soup, so it needs to be fried for a while to tighten the goose skin and make the oil ooze. Goose meat can remove some water, which is also a way to remove the fishy smell.

Technical summary

First, the geese choose to slaughter the geese, and it is not recommended to slaughter them themselves. Goose feathers will not be picked. It is best to have goose heart and goose liver and stew them together. Don't let go if you don't have them. After washing the goose, it is necessary to check the fine hair on the goose, pick it up with tweezers, remove the trachea and esophagus of the goose, chop it into pieces with uniform size, and soak it in clean water for about half an hour to fully remove blood and smell.

Step 2, stir-fry the goose for a while, about five minutes, fully remove the goose oil, stir-fry until the surface of the goose skin shrinks, and then add seasoning to stir-fry until the goose is at a standstill. If lightly fried, the goose will smell like fish, and the stewed soup will smell strange. Nowadays, the big geese are fatter and have more fat and oil, so it is necessary to fry some fat meat, so that the stewed geese will be more fragrant, otherwise the geese will be greasy and have an odor. Stir-fry the goose so that it won't smell so bad.

Third, cooking cooking wine and liquor is also a key link. It must be poured along the edge of the pot and quickly stirred. Alcohol will burn beside the pot, and the burning process is also a way to remove the smell of big geese. Stir-fry for two or three times, and don't turn off the fire after burning. Pay attention to safe operation and don't burn yourself or cause fire.

Fourth, the hot sauce of stewed goose is secret. Just chop it with Pixian bean paste, don't put too much, Pixian bean paste is salty. Spice powder is its own formula. Just mix thirteen spices and five spices without affecting the taste.

5. Adding dried mushrooms can not only increase the umami taste, but also enhance the taste of geese. Stewed dried bamboo shoots are crisp and sweet, which is more delicious than goose. These two ingredients can be put in moderation. If you like sauerkraut, you can also add it to stew at the end.

Sixth, the time for stewing the goose should be long enough, and it takes about 50 minutes to reach the state of deboning. The specific time can be increased or decreased according to the taste requirements of the guests, but the soup must be thick. Stewed soup is also suitable for soaking rice, which is very delicious.