There is no stew in the winter in the northeast. There is no big goose in the stew. Today, there is no stewed sauerkraut, and the oyster mushrooms and potatoes sent by the four uncles from Daxinganling.
The big goose is put into the pot with cold water, and the water is opened and fished out. Put the oil in the pan, put the oil into the octagonal ginger and chopped green onion, add the wine, add the big goose after the soaking, stir fry for five minutes.
Wash the oyster mushrooms that have been soaked for two hours in advance, soak the mushroom water and wash the mushroom water, leave more water for the sediment, throw away the sediment at the bottom of the pelvis, and pour the water left after repeated several times. In the big goose pot, the fire is boiling.
The mushrooms will be picked into the pot, and the fire will be boiled for a hour.
Wash the whole piece of potatoes into the pot, season with salt, turn the fire over and turn to medium heat for ten minutes, and add the sugar for ten minutes.
1. Dry oyster mushrooms should be washed with warm water and then added with warm water to foam. When the roots are gone, do not pour off the water, keep with the mushroom water, remove the sediment and mix it for stewing the goose water. The mushroom tastes more delicious. 2, after the potatoes are peeled and washed, do not cut the pieces, use a knife to block, so that the stew is more delicious.