The method of stewing geese in an iron pot

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

Big Goose 2000g

A tablespoon of corn oil

Salt in moderation

A little Sichuan pepper powder

2 tablespoons of soy sauce

2 teaspoons of dark soy sauce

2 tablespoons of cooking wine

20g scallions

7 grams of ginger

1 star anise

3 fragrant leaves

Half a red chili pepper

The method of stewing geese in an iron pot

1. Wash the goose thoroughly.

2. Chop into small pieces.

3. Blanch in cold water to remove blood foam.

4. Remove, wash and drain the water.

5. Prepare seasonings.

6. Heat the oil in the pot until 50% hot, then add the goose chunks and stir fry for a moment.

7. Add seasoning and stir fry for a moment.

8. Add water to the pot to cover the meat chunks, then add Sichuan peppercorns powder, light soy sauce, dark soy sauce, and cooking wine. Bring to a boil over high heat and simmer over low heat for one and a half hours.

9. Collect thick soup and put it on a plate for consumption.

Tips

The stewing should be adjusted according to the maturity tolerance of the goose.

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