In the northeast of our country, because the weather is cold in winter, it will be cold after a while when you put it on a plate. Therefore, they all like to use the stewed method to cook. No matter what kind of dish you stew, you like to stew it in a big pot and eat it while stewing. Today we are going to share a famous dish in the Northeast iron pot stewed goose.
First of all, we prepare an old goose, at least more than a year, so that the goose meat is firm, it will taste more fragrant, and it will be cleaned after slaughter. Chop into large pieces. Wash it again with clean water, we don't need to blanch it here, because it is a freshly killed fresh goose, if you buy a frozen goose, you must blanch it and then fry it, otherwise it is too bloody and not easy to remove.
Next, put a large spoonful of cooking oil in a large iron pot. Add a few large slices of ginger. The scent of ginger bursts. Pour in the goose pieces and stir-fry until the meat of the goose pieces is tight and slightly yellow. Add a few more green onions, Sichuan peppercorns, cinnamon, bay leaves, and dried chilies. Add a large spoon of bean paste, add salt, sugar, light soy sauce, dark soy sauce, thirteen spices in the stir-fry of the flavor of the ingredients, and then add boiling water to cover the goose meat, boil over medium heat and simmer for an hour, and finally you can also add the side dishes we like to eat, radish, and flour skin, and then stew until the side dishes are ripe and can be eaten.
You can also use this method to stew duck, rabbit and other dishes. But it should be adjusted appropriately according to the type of meat and the length of time it has been simmered.
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