Chop the goose into 3cm cubes, soak it in cold water 1 hour, blanch it with boiling water after soaking the dirty blood, and let it cool for later use. Sliced mushrooms, bamboo shoots and carrots. Heat lard in a soup spoon, add onion, ginger and pepper into a wok, add goose pieces, cook wine, add soy sauce, pepper, mushrooms, winter bamboo shoots and carrots, stir fry, add broth, salt, monosodium glutamate and chicken essence, stew for 30 minutes, widen the powder, stew for 10 minute, and take out the soup spoon.

Goose stew in iron pot is a special dish in Northeast China. It is a unique formula made of selected pollution-free farm geese as raw materials, supplemented by a variety of precious Chinese herbal medicines and superior seasonings. Cooked in a traditional cast iron pan, it has golden skin, pure taste, rotten meat and bones, fresh and tender texture, fragrant but not greasy, and endless aftertaste.

Nutritional value of goose meat

Goose meat contains protein, fat, vitamins A and B, nicotinic acid and sugar. Among them, the content of protein is very high, which is rich in various amino acids, vitamins, trace elements and minerals necessary for human body, and the fat content is very low. Goose meat is rich in nutrition, low in fat and high in unsaturated fatty acids, which is very beneficial to human health. At the same time, goose, as a kind of green food, was listed as one of the key green foods in 2 1 century by FAO in 2002.

From the biological value, goose is a complete protein and a high-quality protein. Goose meat has a low fat content, which is only a little higher than chicken meat and much lower than other meats. Goose meat is not only low in fat, but also good in quality, and high in unsaturated fatty acids, especially linolenic acid, which is beneficial to human health.