Iron pot stewed goose is a special delicacy in Northeast China, how to stew goose is the best?

Iron pot stewed goose is a local specialty of Jilin Province in Northeast China, and it is very delicious!

1 The goose must be selected alive, and it will be bled first and then processed, if it is not fresh (it is crushed to death during transportation) and the blood is not clean, there will be bruises, the flesh is blue, and the taste is very poor. After bloodletting, hair and internal organs are removed, especially care is taken not to leave sand. Then soak in clean water for 5 hours, remove the blood and divide the whole goose into 12 pieces.

2 Divide the goose meat.

Blanch it in 80 degrees of water to make the fluff in the goose feather follicle swell and fall off naturally. If flying water.

If the temperature is too high, it is easy to burn the skin of the goose meat and destroy the appearance.

3 After simmering, use the oil to rely on

Put the processed goose meat into the pot, use traditional Chinese medicine and other seasonings to make it, and then use homemade cooking oil for 15 minutes after taking it out. The oil is not only used to remove the fishy but also to improve the aroma, and the oil should be wide when it is made.

Cooking method: salad oil.

1 kg, 250 grams of soybean oil, heat over low heat, add 250 grams of coriander root, celery, 100 grams of green onions, ginger, garlic, and 20 grams of star anise.

Production method: 1) 100 kg of white goose feathering, bleeding and then soaked in water for 5 hours, take out each piece and divide it into 12 pieces, which is conducive to plating.

2) Blanch the goose meat in 80 degrees of water to remove the fluff.

3) Put 25 kg of old soup, 80 grams of salt and MSG into the pot.

50 grams, 200 grams of green onion and ginger, Huadiao wine.

1 bottle, 2 pots.

300 grams of white wine, 50 grams of star anise, 50 grams of dried chili, 1 kilogram of soy sauce, and goose meat are brought to a boil over high heat, then turned to low heat and simmered for 90 minutes.

4) Put the stewed goose meat into 2 kg of cooking oil, cook over medium heat for 15 minutes, take out the oil control, and put it on a plate.

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon.

Tangerine peel, Sichuan pepper, dried chili, star anise, green onion, ginger and garlic, thirteen spices.

White wine, essence of chicken, salt and soybean oil.

Method:1The goose is slaughtered, feathered, gutted, cleaned and chopped into small pieces.

2.Peel the potatoes, wash them and hob them.

Diced. 3.Wash the Chinese cabbage and cut it into long thin strips.

4.Pour an appropriate amount of soybean oil into the pot, put in the goose meat when the oil is hot, and pour in an appropriate amount of white wine to remove the smell.

5.Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, Sichuan pepper, dried chili pepper, ginger slices and green onions, and continue to stir-fry until fragrant.

6.Add the water that has not covered the goose meat, add an appropriate amount of salt to taste, and bring to a boil over high heat.

7.Simmer for 1 hour.

8.Add the potato wedges and cabbage strips.

9.Continue to simmer for half an hour, add an appropriate amount of chicken essence to taste.

The goose is stewed in a wood-fired iron pot, and the goose is best stewed with potatoes, tofu and eggplant. Especially potatoes, the goose and potatoes are a natural match! The potatoes are soft, the goose meat is firm, and I drool when I think about it!

1. Clean the meat of the goose, boil the goose meat under cold water, and blanch off the excess blood foam.

2. Take out the goose meat, put oil in the pot, fry the chives, ginger, garlic and peppercorns over low heat, and then pour in the blanched goose meat.

3. Add an appropriate amount of dark soy sauce, stir-fry evenly over high heat, add the soup of the stewed goose just now, bring to a boil over high heat, and then turn to low heat and simmer for an hour and a half. After the goose meat is stewed, sprinkle in a small amount of minced garlic or chopped green onion.

Ingredients: half goose meat, 5 star anise, 15 Sichuan peppercorns, 6 bay leaves, 1 cinnamon, 3 potatoes, a small piece of ginger, 5 cloves of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine. Method:

1.Clean the goose meat, cut it into pieces, peel the potatoes and cut them into small pieces, crush the garlic, peel and slice the ginger, star anise, bay leaves, peppercorns, cinnamon and rinse and set aside, 2Put water in the pot, put in the prepared goose meat, add an appropriate amount of cooking wine, light a fire to boil water, cook the goose meat until it changes color, take it out and set aside, pay attention to remove the foam in the pot in time.

3.Heat the oil, add the ginger, the garlic and stir-fry until fragrant, add the goose meat and stir-fry evenly, add the peppercorns, cinnamon, bay leaves, star anise, continue to stir-fry evenly, add an appropriate amount of water to boil, turn to low heat. 4.

Simmer the goose for about an hour, add an appropriate amount of salt, chicken essence, and potatoes, continue to simmer for about 30 minutes, stop the fire and remove from the pot, and finally put some chopped green onions, garnish it and serve it.

Ingredients: 800g of goose meat.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of dried chili pepper, appropriate amount of tangerine peel, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of cooking wine.

The preparation of stewed goose.

1. Wash the goose meat, then blanch it in water.

2. Slice the ginger and cut the green onion into sections.

3. Prepare Sichuan pepper, seasoning, dried chili pepper and tangerine peel.

4. Heat oil in a pan.

5. Add the green onion and ginger first.

6. Then add peppercorns and other seasonings.

7. Add the goose meat and stir-fry.

8. Pour in an appropriate amount of soy sauce.

9. Pour in an appropriate amount of vinegar.

10. Pour in an appropriate amount of cooking wine.

11. Pour in an appropriate amount of water, cover the goose meat, and start to simmer over high heat.

12. When simmering until 5 minutes cooked, add an appropriate amount of salt and continue to simmer.

13. Simmer until the soup is exhausted, then remove from the pot.

A free-range goose is stewed like this, the key is that the old rock candy is delicious!

The practice of stewing goose in an iron pot.

Step 1

The goose is chopped into pieces and soaked in water to wash away the blood.

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Bring to a boil in a pot of boiling water.

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When the water boils, skim off the blood foam.

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Remove after 5 minutes.

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Rinse in water to control the water.

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Put the bottom oil in the wok and add a handful of old rock sugar.

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Saute over low heat until bubbly and brown.

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Immediately add the meat and stir-fry for coloring.

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Add the seasoning.

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A piece of hot pot base.

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One spoonful of light soy sauce, half a spoon of dark soy sauce, and an appropriate amount of oyster sauce.

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Stir-fry for a moment to bring out the aroma.

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Add enough water to finish the ingredients.

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Simmer for one hour and add salt, chicken essence and sugar to taste.

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Continue to simmer and cook in about 3 hours. The sweet sauce garden is old and earthy rock sugar, and the delicious cooking is all in hand.

Picture of the finished product of stewed goose in an iron pot.

Cooking tips for stewing goose in an iron pot.

Tips:

The heat of fried rock sugar is very important, it cannot be exceeded, it will be bitter if it is exceeded, and it will not play the role of coloring and flavoring if it is not fried. A big goose puts a handful of rock candy and tastes just right.

Iron pot stewed goose is a special dish in the Northeast, how to make it delicious?

When it comes to stewed goose in an iron pot, people will think of the Northeast, after all, this is one of the classic and famous Northeast dishes. However, if you want to be specific to the fact that this is the best specialty of the Northeast, it is really impossible to say, after all, the entire Northeast loves this dish, and almost every household will make it.

This dish is simple to make, and it should be said that it is a simple home-cooked dish, and it is very face-saving to entertain guests. I am sure that many people have also tried to stew goose in an iron pot at home, but the taste is not satisfactory. Why is the goose I stewed out not rotten and still very fishy?

Presumably this is a doubt for many people, look at the practices of the Northeast people today, and you will know.

Iron pot stewed goose] Ingredients: goose, green onion and ginger, dried chili, Sichuan pepper, star anise, salt, rock sugar, soy sauce, rice wine, edible oil.

1. First of all, we will handle the goose first, chop it into pieces after cleaning, and cut the green onion and ginger for later use. Next, we heat the oil, put a little cooking oil to heat, then put the rock sugar in it, and start to fry the sugar.

2. After the sugar color is fried, we put the goose meat in it and start stir-frying until the fat in the goose meat comes out. After the fat is stir-fried, the texture of the goose meat will not be fishy, and it will not taste greasy.

3. Next, we add an appropriate amount of soy sauce, rice wine, green onion and ginger, dried chili, Sichuan pepper and star anise to the pot and stir-fry it well. Then pour a sufficient amount of boiling water into it, pay attention to this, you can't put cold water, you must let go of the water.

4. Add boiling water that has not passed the goose meat, then cover the pot, boil over high heat first, and then turn to low heat and simmer slowly, the goose meat will be more rotten if it is stewed for more than 2 hours. Finally, add salt to taste, stir well and then you can get out of the pan.

Notes:

1. If you want to stew the goose if you want it to be soft and not fishy, after putting the goose in the pot, you must stir-fry it with fat.

2. Don't use cold water when stewing, but use boiling water, which will be rotten and tastier.

Iron pot stewed goose should be a special dish in Heilongjiang in Northeast China, because the goose breeding on the Heilongjiang side is more developed, first of all, fresh goose meat should be prepared and marinated in a basin for a period of time. Remove the fishy smell and simmer slowly, so as to better retain the fragrance.

It is a special dish of Harbin, first clean the goose, then blanch the water, boil the oil, put the goose in the iron pot, add a little green onion, ginger and garlic, cooking wine, salt, water, and stew it.

First of all, the goose is cleaned and chopped into pieces, take a large iron pot, put the goose pieces into the pot and blanch and wash and drain, after the oil in the pot is hot, put in the ginger slices and green onions and fry until fragrant, then pour in the goose meat and stir-fry, add salt, cooking wine, soy sauce to taste, and then add an appropriate amount of water, simmer for about 40 minutes on medium heat, and the goose stewed in the iron pot is ready.

Liaoning. The people over there like to eat this dish the most, and the goose can be washed and steamed before it can be eaten.

The practice of stewing goose in the Northeast iron pot:

Spare ingredients: half a goose, 3 dried chilies, 1 piece of ginger, 2 star anise, 1 green onion, 20 Sichuan peppercorns, a little light soy sauce, 2 bottles of beer;

Production process: In the first step, prepare half a goose, process it cleanly, chop the goose meat into large pieces, add water to the pot, blanch the goose meat in cold water, and after seeing the goose meat change color, take it out of the pot and rinse it with warm water;

In the second step, cut the ginger into slices, cut the green onions into sections, add a little cooking oil to the wok, heat it, add the green onion ginger, star anise, dried chili pepper and peppercorns, fry the fragrance over low heat, and put the blanched goose meat in the pot;

The third step is to stir-fry over low heat for a while, until the goose meat is golden brown and the skin is squeaky and oily, add light soy sauce and soy sauce to stir-fry the fragrance, and can make the goose meat change color, and add beer that has not covered the goose meat.

Step 4: Boil the pot on high heat for 5 minutes, add the lid to continue to simmer, about 1 hour, open the lid and simmer 20 minutes before the pot, and wait until the goose meat is simmered soft;

The fifth step is to add some salt to taste, turn to high heat at the same time, collect the soup in the pot, and when the juice is thickened, the dish is ready and out of the pot.

Cooking Tips:

1. Don't chop the goose meat too small, because the meat will shrink after stewing, which needs to be noted, the goose meat is blanched in order to remove the blood and fishy smell, so this point must be done, blanching can not be done with boiling water, otherwise the blood water in the goose meat can not be forced out, it will make the blanching step meaningless, so you need to blanch the pot under cold water;

2. The goose meat is stir-fried for a little longer, the water in it is fried, and the stewed goose meat is delicious, I fried it for almost 5 minutes, light soy sauce and soy sauce can help color, but soy sauce can not be put too much at once, otherwise the color will be darker and not good-looking;

3. Remember to add beer to stew goose meat, you can completely stew it with beer, or you can add some beer and boiling water, because the stewed goose meat takes a long time, so the water should be added enough, of course, it does not take too long to stew in a pressure cooker, and the stewed goose meat can not be directly salted, otherwise the goose meat is not easy to stew, and you can put salt before the pot.

Ingredients: 1 4 old geese, 400 grams of wild yams, seafood mushrooms, bulbous mushrooms.

Condiments: rice wine, salt, chicken essence, ginger, green onion.

1. Clean the old goose, cut it into pieces, put it in a pot of cold water, add cooking wine, pepper, a small amount of salt, bring to a boil over high heat, remove the goose meat, clean and drain the water.

2 Bring cold water to a boil in a saucepan, add the goose meat, beaten ginger and shallots, and simmer for 2 hours.

3. When stewing the goose, stir-fry the seafood mushrooms and bulbous mushrooms in animal oil. After the goose has been stewed for 2 hours, add the fried seafood mushrooms, bulbous mushrooms, Chinese yam cubes, and pickled radish cubes to the stew pot and cook for 30 minutes until the food is all cooked.

4. Add an appropriate amount of salt, white pepper, monosodium glutamate before cooking, and simmer for 5 minutes.

Ingredients: 500 grams of goose meat.

Auxiliary materials: 300 grams of potato (yellow**), 100 grams of Chaotian pepper (red, sharp, dry), 150 grams of rape heart.

Condiments: 5 grams of salt, 4 grams of chicken essence, 5 grams of light soy sauce, 10 grams of sesame pepper, 5 grams of shallots, 4 grams of ginger, 25 grams of animal oil (extraction), 3 grams of sugar.

1.Cut the goose meat into pieces, soak it in cold water for 5 hours, then pour it into a pot of boiling water and blanch it thoroughly.

2.Peel the potatoes and cut them into hob pieces;

3.Put the pepper in a bowl and add a small bubble to make pepper water reserved;

4.Remove the stems of the peppers and cut the seeds into oblique pieces;

5.rape heart washing;

6.Put animal oil in the pot, cook until eight, put in the goose pieces and stir-fry until light yellow, add the soup base (800 grams), add light soy sauce, salt, white sugar, pepper water, green onions, ginger slices, and bring to a boil;

7.Simmer for 1 hour, add potato strips and stew until crispy, then add rape hearts, pepper cubes, chicken essence, and simmer for a while.

It is best to choose live goose meat to be slaughtered on the spot, and the generally healthy and fresh goose feathers are clean and shiny, lively and fierce, and the eyes are clear. After slaughtering, the blood is clean, the blood is dark red, and after plucking and trimming, there is a slight fishy smell, but there is no foul smell. The shredded meat is white, the meat is elastic, and there are no hard knots.

Inferior goose meat, may be sick goose or plague goose meat, slaughtered after death, bleeding is not complete, from the meat color, the color is darker than the normal goose meat, the meat quality is poor to the touch, and the feel is hard.