Food: Stewed goose in iron pot, greedy little potatoes

Harbin City, Shilixiang Restaurant, back kitchen.

Su Han looked at the clean environment in the kitchen and nodded slightly.

The environment of this kitchen is quite good, and the materials are fresh and complete.

In this case, let him make a goose stew in an iron pot.

He learned cooking skills from his master since he was a child, and was carefully cultivated by his master.

Not long ago, his master told him that his cooking skills had reached the full level and he could start cooking. He asked Su Han to find his fiancée with a marriage contract.

However, as soon as he arrived, before he had time to talk about the engagement, his engagement partner, the proprietress of the Shilixiang Restaurant, pushed him into the kitchen and said she wanted to see his skills.

Thinking of the recruitment notice posted outside the restaurant, I suddenly understood.

It seemed that the landlady regarded him as the chef he was applying for.

But it doesn't matter, sooner or later he will come here to show off his cooking skills.

Clean the goose that has been stripped of feathers and treated with blood, and then skillfully pick up the knife.

With the knife in hand, it only takes a few strokes to chop the goose into pieces.

Next, he picked up the round potatoes one by one and began to peel them. The potato skins fell in circles, and clean potatoes were born without breaking the thin potato skins.

He neatly cut the potatoes into pieces, and picked out a pleasant cabbage. After washing it, he cut it into wide strips.

These two will be the side dishes in a while.

After finishing the preparations, Su Han took the pot, put the goose meat that had just been chopped into pieces into the pot with cold water, and blanched it.

Since goose meat is fishy, ​​this is the step that cannot be omitted. If it is not handled well, it will greatly affect the taste.

After blanching, you can finally start stewing the goose.

Turn on the heat, pour soybean oil and lard into the iron pot, add the prepared rock sugar, and stir continuously until it melts. After the sugar color is visible, stir for a while longer to allow the goose to color better.

Pour in the chopped goose, let the goose and rock sugar blend, stir-fry continuously, pour in the prepared onions, ginger and garlic, and continue to stir-fry.

The originally white and tender goose meat immediately turned into a caramel-like color.

Then add cinnamon, dried tangerine peel, Sichuan peppercorns, star anise, and long red pepper segments, and fry the goose meat over medium heat until the skin is dry and fragrant.

After continuing to stir-fry until fragrant, Su Han adds thirteen spices, bean paste, soy sauce, etc. and continues to stir-fry evenly so that every piece of meat is evenly coated with the sauce.

At this point, the aroma of goose meat is already wafting in the kitchen.

The already dry and fragrant goose meat is wrapped in sauce, which makes people appetizing just by looking at it.

However, this dish cannot be cooked now and needs to be stewed.

Add old soup and beer to the pot, submerge the goose pieces, add salt and bring to a boil, then simmer over low heat.

When the time is almost done, finally add the potato cubes and cabbage strips and continue to simmer over medium heat.

The original goose meat has become so soft after being stewed that the chopsticks can easily penetrate into the meat with a gentle poke.

If it falls into your mouth, it will definitely melt in your mouth.

Potatoes and cabbage strips blend in, exuding the fresh aroma of vegetables.

The aroma of meat and vegetables are blended together. The combination of the two plus the aroma of gravy is simply so fragrant that it can blow away people's noses.

The range hood sucks in the oil fumes in the kitchen, and the exhaust fan takes the aroma away from the kitchen and distributes it to the outside world.

At the same time, Harbin Municipal Cultural Tourism Director Zhang Ziming was walking through the streets with a group of subordinates. He was as anxious as ants on a hot pot.

After a year of preparations, Harbin City’s Internet exploded unexpectedly. Countless southern potatoes came in droves.

They flocked to the popular attractions in Harbin with great enthusiasm, wanting to see the giant ice sculptures, eat Northeastern delicacies, and experience the Northeastern Big Kang.

No one expected that this winter, the cold Harbin City would defeat Sanya, a holy place to escape the cold, and become a new tourist destination.

Seeing the waves of southern little potatoes rushing over, everyone in the Harbin Municipal Bureau of Culture and Tourism was very happy.

What’s embarrassing is that since Northeastern cuisine does not form a systematic cuisine, this puts the Culture and Tourism Bureau, which is bent on promoting local cuisine, into a difficult situation.

Director Zhang Ziming wants to find a gourmet restaurant as a recommended check-in place for tourists.

But so far, he has not found a gourmet restaurant that can catch this wave of wealth.

This made Zhang Ziming anxious.

I don't know if God heard Zhang Ziming's sorrow, or if he was too anxious and hallucinated.

At this time, Zhang Ziming felt that he suddenly smelled a refreshing fragrance.

The scent was very familiar, but also very strange.

It’s the smell of meat!

After involuntarily entering the nose, it suddenly expanded to the entire brain, and then went straight to the stomach, making people involuntarily have a strong appetite.

This made his eyes light up, he stopped, and his nose subconsciously began to trace the source of the fragrance.

He kept sniffing and finally looked at the exhaust vent next to him.

This smell?

Is it a goose stewed in an iron pot?

However, he was also a native of the Northeast, so why had he never heard of goose stewed in an iron pot that was so appetizing?

Is it possible that there are experts among the people?

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