Ingredients: free-range goose 1 piece, 3 potatoes, soybean oil, salt, scallion 1 piece, ginger 1 piece, 2 cloves of garlic, more than a dozen peppers, 2 aniseed, 4 dried peppers, 2 tablespoons of cooking wine, sugar 1 tablespoon, and braised soy sauce.
Practice steps:
1. Clean up the geese and chop them into pieces of appropriate size.
2. Peel the potatoes, wash them, and cut them into hob pieces. Don't cut them too small, because they are easy to stew after stewing. Wash them in water and wash off the starch on the surface, so that the potato pieces won't be oxidized and blackened. Prepare seasonings, cut green onions, slice ginger and pat garlic for later use.
3. Add soybean oil to the pot, heat it, add goose pieces and stir fry until there is basically no excess water.
4. Add onion, ginger, garlic, pepper, aniseed and dried pepper and stir-fry for 1-2 minutes, and stir-fry for fragrance.
5. Pour in cooking wine, braised soy sauce and soy sauce, stir-fry the goose meat and color it. Cooking wine can remove fishy smell, add hot water, add white sugar, bring it to a boil with high fire, turn to low heat, cover the pot and stew for 1 hour.
6. When you feel almost the same, grab a piece of goose to see if it is cooked. When it is time, add potatoes, add salt to taste, bring to a boil, and continue stewing for about 15 minutes.
7. Stew the potatoes soft and glutinous. When there is a little soup left in the pot, turn off the fire and serve it out. If there is more soup, open the lid and collect the juice. If there is less soup, the taste will be more fragrant.
Such a delicious goose pot-stewed is ready, so it is necessary to cover the pot when cooking the stew.