Pot-stewed goose

Goose stew in iron pot is a unique formula made of non-polluted farm geese, supplemented by a variety of precious Chinese herbal medicines and superior seasonings. It is cooked in traditional iron pot with golden skin, pure taste, rotten meat, tender texture, fragrant but not greasy, and endless aftertaste. Practice: 1. After the fat goose is slaughtered and cleaned, it is cut into large squares of 7-9 cm. 2. Add goose oil to the wok, stir-fry the above seasonings, goose pieces, stir-fry over low heat, add appropriate amount of water to boil, and pour into a large iron pot. 3. The fire source of the large iron pot is firewood, which highlights the local flavor. Slowly roast the goose until it is 90% mature. Turn off the fire and soak the goose in the original soup to facilitate the taste. 4. After the guests order, burn the goose oil to 60% heat, fry the goose meat until it is tender and tender, and sprinkle with coriander and sesame seeds. Key points of production: 1. Material selection: It is advisable to choose domestic fat geese for one year to one and a half years, so as to ensure excellent taste and delicious meat. 2, relying on the system: it is appropriate to choose large iron pots and firewood for the initial processing, but also to ensure that the temperature during processing is small, in order to make the goose fully tasty and highlight the special flavor of the iron pot. 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)