Is the goose stewed or not, but the taste is still fishy? Teach you the Northeast farmhouse to stew goose in an iron pot, which is soft and rotten and not fishy

Today, I will share the tips of making stewed goose in an iron pot at home, and teach you the Northeast farmhouse practices, the goose meat is mellow and fragrant, the taste is pure, the meat is rotten and boneless, soft and rotten, not fishy and not greasy, and the following is to share the practice:

【Iron pot stewed goose】Ingredients: 1 goose, appropriate amount of soybean oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 3-4 dried chilies, 1 tablespoon of white wine, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of braised soy sauce, 10 peppercorns, 1 large ingredient, 1 small section of cinnamon, 2-3 bay leaves

Steps:

1. If the goose is frozen, you need to thaw the goose at room temperature in advance. Clean up the goose and if there is fluff, roast it on the fire.

2. Chop the goose into evenly sized pieces with a knife.

3. Prepare the seasoning, cut the green onion into sections, slice the ginger, and pat the garlic.

4. Add soybean oil to the pot and heat it, add green onions, ginger and garlic, Sichuan pepper, spices, cinnamon, bay leaves, and dried chili peppers to burst the fragrance.

5. Put in the goose meat pieces, stir-fry over high heat, fry the goose meat until the surface changes color, the fat overflows, and there is basically no excess water in the pot, which will also increase a certain aroma, and the goose meat is not fishy.

6. Add hot water, the amount of water is the same as that of goose meat, and then add soy sauce and braised soy sauce, sugar, and high liquor. Bring to a boil over high heat, cover the pot, and turn to low heat for about 1.5 hours.

7. When the time is up, add salt to taste, then add braised soy sauce to adjust the color, switch to high heat to reduce the juice, heat until there is a little soup left, turn off the heat, and put it out. A pot of fragrant Northeast iron pot stewed goose is ready.

Tips: When stewing goose, do not blanch the goose meat, stir-fry it directly in the pot, and fry the fat and aroma of the goose meat, so that the goose meat is not fishy or greasy. When stewing, heat the water, do not add cold water, first boil over high heat, and then turn to low heat to stew, goose meat is difficult to stew over high heat, and it should be stewed for a longer time on low heat. Finally, the juice is reduced on high heat, so that the goose meat can be mellow and fragrant, soft and delicious.