Goose 1 only

Onion 1 piece

4 slices of ginger

Garlic 4 cloves

3 aniseed

Proper amount of salt

2 potatoes

Proper amount of soy sauce

Steps of Stewing Goose in Iron Pot

1.

Like a fresh goose, shed feathers, remove some internal organs, leave the goose liver, goose heart and goose gizzard clean and chop into small pieces.

2.

Heat the wok as shown in the figure, stir-fry the goose pieces to get 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 clean water without goose meat to boil, turn to low heat and stew for two hours, add appropriate amount of salt and stew for ten minutes.

5.

As shown in the picture, the delicious and fat goose stewed in iron pot is delicious and unique in flavor, and it retains the original flavor of the goose 100%, leaving its lips and teeth fragrant.

6.

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

7.

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

8.

The picture is delicious and irresistible.

Tips

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 in it. 3. Potatoes should not be stewed for too long, and soaked in soup is more delicious. 4. Try to dry the soup, but don't paste the pot to make it more delicious. Because geese are generally large, it doesn't matter if they are not eaten completely. Put them in fresh-keeping bags and freeze them. When you eat them next time, they will be frozen at room temperature, which is just as delicious.