Braised Goose in an Iron Pot

Braised Goose in an Iron Pot

　　Braised Goose in an Iron Pot is made with pollution-free farm-raised goose as the main ingredient, complemented by a variety of premium Chinese herbs and high-quality seasonings to create a unique recipe. It is cooked in a traditional cast iron pot, resulting in golden skin, authentic flavor, tender and juicy meat that falls off the bone, delicate texture, fragrant yet not greasy, and an unforgettable aftertaste.

Required ingredients: 10 kilograms of farm-raised plump goose

Required seasonings: goose fat, broad bean paste, shredded scallions, minced ginger, minced red chili, ground Sichuan peppercorn, soybean oil, chopped cilantro, water

Preparation method:

(1) After slaughtering and cleaning the plump goose, cut it into large square pieces about 7–9 cm in size.

(2) Heat the goose fat in a wok, sauté the above seasonings and the goose pieces over low heat, then add an appropriate amount of water and bring to a boil. Pour everything into a large iron pot.

(3) It is best to use firewood as the heat source for the large iron pot to enhance the rustic flavor. Slowly braise the goose meat over low heat until it is 90% cooked. Turn off the heat and let the goose soak in the original broth to absorb the flavors.

(4) Heat the goose fat to 60% heat, deep-fry the goose pieces until they are crispy on the outside and tender inside. Sprinkle with chopped cilantro and sesame seeds before serving.

Cooking tips:

1. Ingredient selection: Choose farm-raised plump geese that are about one to one and a half years old to ensure superior taste and fresh, delicious meat.

2. Braising: It is best to use a large iron pot and firewood for the initial cooking process. Keep the heat low to allow the goose meat to fully absorb the flavors and highlight the special aroma of the iron pot.

3. Frying: It is ideal to use goose fat for frying to achieve a unique fragrance. Salad oil or peanut oil can also be used, but the taste and color will not be as good as with goose fat.