Iron Pot Stewed Goose
About This Recipe
Iron pot stewed goose is a classic traditional dish in the Tohoku region and a masterpiece of Tohoku cuisine. The iron pot stew is large enough and flavorful, and is famous for stewing, boiling, frying, and frying. It makes good use of sauerkraut and fans. Iron pot stews are popular with local families and restaurants.
Ingredients
- Goose 1 (about 2kg, cut pieces)
- Potato 2 (cut chunks)
- Napa cabbage 300g (cut sections)
- Glass noodles 100g (soaked)
- Ginger 20g (sliced)
- Scallions 5
- Garlic 6 cloves
- Star anise 3
- Bay leaves 3
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Rock sugar 10g
- Cooking oil 2 tbsp
Instructions
- 1. Cut the goose meat into pieces. Blanch for 5 minutes to remove the fishy smell.
- 2. Heat oil in an iron pan and fry the goose until both sides are golden brown.
- 3. Add ginger, green onions, garlic, star anise and bay leaves.
- 4. Add Shaoxing wine, soy sauce and enough water to cover.
- 5. Bring to boil. Reduce heat. Simmer 1 hour.
- 6. Add potato cubes and vermicelli.
- 7. Add Chinese cabbage on top. Cover and cook for 20 minutes.
- 8. Serve directly from the iron pot. The broth should be rich and the goose meat tender.
Cultural Tips
Stewed goose is one of the classic representatives of Northeastern cuisine, carrying a rich regional food culture and culinary wisdom.
Ingredients
- Goose 1 (about 2kg, cut pieces)
- Potato 2 (cut chunks)
- Napa cabbage 300g (cut sections)
- Glass noodles 100g (soaked)
- Ginger 20g (sliced)
- Scallions 5
- Garlic 6 cloves
- Star anise 3
- Bay leaves 3
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Rock sugar 10g
- Cooking oil 2 tbsp
Instructions
- 1. Cut goose into pieces. Blanch 5 minutes to remove gaminess.