Eat a goose in the snow Rhyme:
1. Goose, goose, goose, bend your neck and sing to the sky, pluck the feathers and boil the water, stew the goose in an iron pot
< p>2. Goose, goose, goose, singing to the sky, as long as it snows heavily, the goose will be in the pot3. Goose, goose, goose, tender racing pigeon, crispy roast goose Legs, dissatisfied with Quanjude
4. The snowflakes are falling at the beginning of winter, and the goose is panicking. Anyone who dares to touch me will be shot immediately.
How to stew goose in iron pot
Chop the goose meat into small pieces, put water in the pot, pour in the goose meat and bring to a boil over high heat, then add the blanched goose meat into the water Remove the floating residue, drain the water and set aside. Cut the green onion into sections, slice the ginger, and mince the garlic. Heat a cast iron pot and pour in an appropriate amount of soybean oil. Add the green onion and ginger and saute until fragrant. Add the goose meat and stir-fry evenly. Add Season with appropriate amount of cooking wine, soy sauce, peppercorns, refined salt, and sugar, and add water until the goose meat is covered.
Bring to a boil over high heat, cover the pot and simmer over low heat for 1 hour, stirring a few times to avoid burning the pot. Remove the juice over high heat, pour in minced garlic, add appropriate amount of MSG for seasoning, and the skin will turn golden. The goose stewed in an iron pot with a pure taste is ready.
It must be simmered over low heat so that the goose meat can fully absorb the soup, add more flavor, and be cooked easily. Free-range geese should be used, as the meat is firm and nutritious.