Iron pot kaoda goose

Goose in iron pot is a kind of non-polluted farm goose as raw material, supplemented by a variety of precious Chinese herbal medicines and superior seasonings, forming a unique formula. It is cooked in traditional cast iron pot with golden skin color, pure taste, rotten meat and bones, tender texture, fragrant but not greasy, and endless aftertaste. Raw materials needed: 10 grams of domestic fat goose. Seasonings needed: goose oil, bean paste, shredded onion, Jiang Mo, red pepper powder, pepper powder, soybean oil, coriander powder and water. Production method: (1) After the fat goose is slaughtered and cleaned, it is cut into large squares of 7-9 cm. (2) Add goose oil into the wok, stir-fry the above seasoning and goose pieces, stir-fry with low fire, add a proper amount of water to boil, and pour into a large iron pot. (3) It is better to use firewood as the heating fire source of the large iron pot, so as to highlight the local flavor. Slowly burn the goose meat until it is 90% mature, and turn off the fire to soak the goose meat in the original soup to facilitate the taste. (4) Burn the goose oil to 60% heat, add the goose pieces, fry them until they are tender outside, and sprinkle with coriander and sesame seeds. Making tips: 1. Material selection: It is advisable to choose domestic fat geese for one year to one and a half years, so as to ensure the excellent taste and delicious meat. 2 relying on the system: it is advisable to use large iron pots and firewood for primary processing, and also to ensure that the temperature during processing is small, so that the goose can be fully tasted and the special flavor of the iron pot can be highlighted. 3, frying: it is best to choose goose frying, which will have a special flavor, salad oil, peanut oil can also be used, but the taste and color are not as good as goose oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)