Iron pot stewed goose is a local specialty of Jilin Province in the Northeast, very tasty!

1 Goose must be selected fresh, it will be bled before processing, if it is not fresh (smothered and crushed to death during transportation) bloodletting is not clean, it will leave a bruise, the meat is green and tastes very poor. After bloodletting, remove the hair and internal organs, especially pay attention to not leave sand. Then put into the water to soak for 5 hours, remove the blood and water will be divided into 12 pieces of the whole goose.

2 The split goose meat into 80 ℃ water blanching, so that the goose goose goose capsule is not removed from the downy hair by heat expansion, natural fall off. If the temperature of the flying water is too high, it is easy to scald the outer skin of the goose meat and destroy the shape.

3 Simmer and then lean with oil:

Treated goose meat into the pot, with Chinese medicine and other seasonings leaning system, take out and then lean with homemade oil for 15 minutes. With the material oil by the system not only to get rid of fishy can also enhance the aroma, by the system when the oil should be wide.

Material oil method:

Salad oil 1 kg, 250 grams of soybean oil, with a small fire heat, into the coriander root, celery 250 grams each, onion, ginger, garlic 100 grams each, 20 grams of anise.

Method of production:

(1) 100 kg of white goose plucking, bloodletting and then soaked into the water for 5 hours, take out each divided into 12 pieces, conducive to the plate.

(2) the goose meat into 80 ℃ water blanching, remove the fluff.

(3) pot under the old soup 25 kg, salt 80 grams, 50 grams of monosodium glutamate, 200 grams of green onions and ginger, 1 bottle of Huadiao wine, two pots of white wine 300 grams, 50 grams of star anise, 50 grams of dried chili peppers, soy sauce 1 kg, goose with a large fire, and then turn to a small fire to simmer for 90 minutes.

(4) put the stewed goose meat into the cooking oil 2 kg, leaning 15 minutes with medium heat to remove the oil control, plate on the table.

Ingredients: 1 goose, 2 potatoes, 1 cabbage, cinnamon, orange peel, pepper, dried chili peppers, anise, green onions, ginger and garlic, thirteen spices, white wine, chicken essence, salt and soybean oil.

Practice:

1. Slaughter the goose, remove the hair, remove the internal organs, clean and chop into small pieces.

2. Peel the potatoes, wash them and cut them into pieces with a hobnail.

3. Wash the cabbage, cut into thin strips.

4. Pan pour into the appropriate amount of soybean oil, oil heat into the goose, pour the appropriate amount of white wine to deodorize.

5. Stir fry the excess fat in the goose meat, put in tangerine peel, cinnamon, peppercorns, dried chili pepper segments, ginger and scallion segments, continue to stir fry the flavor.

6. Add water not exceeding the goose meat, put in the appropriate amount of salt to taste, and boil over high heat.

7. Slowly simmer over low heat for 1 hour.

8. Add the potato cubes and cabbage strips.

9. Continue to stew slowly over low heat for half an hour, add the appropriate amount of chicken seasoning can be.