The long winters in the Northeast and the cold weather have given rise to many stewed dishes, which are collectively known as iron pot stews.

The last time Xu Zhuo was at the annual meeting of the pickle garden, he learned the skills of iron pot stew because he helped in the back kitchen, and he originally thought that he would not have the opportunity to use it, but he didn't expect that now he has the opportunity to show his strength today.

Among the many stewed dishes in the Northeast, in addition to pork stewed vermicelli, sauerkraut stewed white meat, and live fish stewed in an iron pot, the rest should be stewed goose in an iron pot.

The ingredients of this dish are the big fat goose and potatoes, and the potatoes are used to dissolve the fat of the big white goose, and the two complement each other, and it is simply a supreme treat to eat around the iron pot in the cold winter.

However, although it is not winter now, as long as the goose is fat enough, it will be very delicious.

In addition, compared to winter, there are more types of vegetables, and in addition to potatoes, you can also put vegetables suitable for stewing such as beans, and the goose stewed in an iron pot is more delicious.

The slaughtered goose must be cleaned carefully, because there will be a lot of blood clots in the abdominal cavity of the goose, and these blood clots must be cleaned carefully, otherwise the goose meat will smell fishy.

Xu Zhuo took a kitchen knife and cut open the abdominal cavity of the goose, cleaned out all the blood clots inside, and tore off the fat in the abdominal cavity by the way.

The fat in the goose's belly also smells fishy and needs to be torn off.

When it is fried later, the fat is first refined into goose fat in the pot, which can not only remove the fishy smell in the fat, but also make the meat more fragrant and delicious when used to fry the goose pieces.

In addition to the fat in the abdominal cavity, the internal organs of the goose can also be eaten, such as the liver of the goose, which is a precious ingredient on par with truffle caviar.

Although today's goose is just an ordinary liver, it doesn't mean that it is not delicious, on the contrary, it is as delicious as the stewed meat.

It's just that you have to put it a little later, not too early, just put it in and cook it quickly, so that the taste will be fresh and tender.

Otherwise, if it is cooked, the taste will be much worse.

In addition to the liver, the heart, kidneys, and goose gizzards are all super delicious.

As for the goose intestines, although they can also be eaten, Xu Zhuo is not in the mood to clean up.

After cleaning the belly cavity of the goose, Xu Zhuo chopped the goose into large pieces with a knife and soaked it in clean water for half an hour.

This is done naturally to soak out the blood in the goose meat, and also to make the goose meat more tender to eat.

Half an hour later, Xu Zhuo took the goose meat out of the basin to control the water, and began to prepare the ingredients for the stewed goose in the iron pot.

The ingredients are very simple, there are common spices such as pepper, star anise, bay leaves, cinnamon grass, and pulver, and the amount is not too much, because too much will suppress the fresh aroma in the goose meat.

But you can't do without it, if you don't have it, the goose meat will taste fishy.

In addition to spices, dried chilies, green onions, ginger and garlic, white wine, salt, light soy sauce, dark soy sauce and other condiments are also used.

After Xu Zhuo was all ready, Cui Yong opened the largest private room, cleaned the iron pot, and then took a few pieces of firewood and stuffed them into the stove and ignited them with a spray gun.

Zhou Wen looked at this scene with emotion on her face: "When I was a child, I was trained at home because I couldn't make a fire, who knew that making a fire is so advanced now." ”

The spray gun fire is really advanced, and there is no need to worry about not igniting at all.

To be honest, no matter how powerful this thing is, the iron pot can burn a hole.

Cui Yong said with a smile: "This is still trivial, I used to cook rice with gas cutting, that thing is called a danger, and if you accidentally cook the whole pot." ”

The gas cutting is used with oxygen and gas, and the firepower of this thing is very powerful, and it is estimated that a fierce person like Cui Yong would dare to play like this when cooking with this thing.

After the pot was hot, Xu Zhuo poured some peanut oil into the pot, and then put all the fat pieces in the goose's belly cavity into it and stir-fried until the fat was fried.

Then put some lard in it, and Xu Zhuo poured the goose pieces into it and began to stir-fry.

Freshly killed poultry do not need to be blanched when making, if it is not clean, soak it in clean water and it will be done, if it is blanched, the meat will become old and become firewood, and the taste will be much worse.

The goose meat should be stir-fried for a while, and the moisture in it must be fried, so that the goose meat will be more fragrant.

Moreover, stir-frying the moisture in the meat can further reduce the peculiar smell of the goose meat, making the meat taste more delicious.

After the water is stir-fried, Xu Zhuo poured the prepared spices, green onions, ginger and garlic into it and continued to stir-fry, and was sure to wait until the fragrance of the spices came out of the pot before putting the seasonings.

If you pour the seasoning directly after adding spices, the flavor of the spices may be suppressed, resulting in a lack of fragrance.

After the fragrance of the spices dispersed, Xu Zhuo grabbed the bottle of high-grade liquor and poured half a bottle along the edge of the pot.

The goose meat smells fishy, and when you fry it, you must put white wine to drive away the fishy smell, if you put cooking wine, although it also has an effect, but the effect is not very good.

After the liquor is placed, a steam with a strong smell of liquor rises in the pot.

At this time, it is necessary to stir-fry quickly, so that all the pieces of meat can be stained with white wine as much as possible, only in this way, the odor in the meat will dissipate with the volatilization of alcohol.

Wait until the steam in the pot gradually decreases, and then you can put the seasoning.

Light soy sauce, dark soy sauce, salt, rock sugar, four kinds of condiments can completely stimulate the deliciousness of goose meat.

After letting go of the seasoning, add boiling water to the pot, a little more, because you can't add more water in the middle, try to add enough at one time.

Once the boiling water is added, you can cover the pot and simmer.

When simmering, the heat should not be too large, just medium-low heat.

Because these goose meat are home-raised, the meat is relatively firm, so it is better to stew for more than an hour.

While it was time to stew meat, Xu Zhuo came outside, slaughtered the wild fathead fish that was fished out of the big ginger, and cleaned it up inside and out.

The fish head is made into chopped pepper fish head, the fish body is made into boiled fish fillet and sweet and sour fish fillet, and the fish bone and tail are stewed with tofu in soup.

Soon, this big fish of more than ten catties was clearly arranged by Xu Zhuo.

In fact, according to the stewing method of the Northeast, the fish head should not be made into a chopped pepper fish head, but should be a fish head cake.

But Xu Zhuo didn't know how to make this dish, so he could only make it into chopped pepper fish heads.

However, on this hot day, it is just right to eat chopped pepper fish head, which can save the fire.

After the goose meat had been simmering for about forty minutes, Xu Zhuo came to the stove again, poured the chopped potatoes and beans into it, stirred it with a spoon, and then added the foie gras and other offal.

Then Xu Zhuo brought a pot of reconciled cornmeal and prepared to paste corn tortillas on the wall of the pot.