Baozi Xishi's Struggle

Chapter 381: Delicious Iron Pot Stewed Goose

When the old housekeeper heard that there was meat to eat, he smiled and said, "You are more enjoyable than your father. You eat chicken often, but you haven't eaten goose meat for a long time."

"I'm going to sell myself as an old man today. If you want to obey me, just eat the goose meat first."

Qixi pretended to be serious and bowed: "I will obey your orders. Let's eat the big white goose first today."

The old housekeeper's face was full of joy: "Okay, I'll have some good food too."

"You guys keep busy. I'm old now. I got up early and followed the master on this trip. My legs are a little sore after coming back."

"I'll go back and rest for a while, and then I'll come to the dining hall at mealtime."

Having said that, he put his hands behind his back and slowly walked out of the yard.

Qi Xi watched the old butler walk away and then heaved a sigh of relief.

He stuck out his tongue and said, "Butler Lu used to be the chief butler in our mansion. He was in charge of the affairs of the old master's outer courtyard."

"When I was a child, I never saw him smile. He always had a stern face and scolded people. All the servants in the mansion were afraid of him."

"Later, as he grew older, he stepped down from the position of chief steward and only followed the old master to do important things."

"He no longer cares about the affairs of the mansion, his temper has become milder, and he even smiles a little. He is like a different person."

"Now his son, Little Butler Lu, is the chief butler. He also has a stern face all day long, just like the old Butler Lu did back then. It's scary."

Shen Yu listened to Qi Xi's description, but found it hard to connect the smiling old man in front of him with the stern-faced butler who was scolding people.

Qi Xi sighed for a while and said hurriedly: "Miss Shen, since old housekeeper Lu said he wanted to eat goose meat, then we will eat it at noon."

Shen Yu nodded and said, "Okay, I'll make whatever ingredients you prepare."

"Since we're eating goose meat, let's stew the goose in an iron pot, serve it with pancakes, vegetables and rice in one pot. It's the easiest and most delicious way."

"The big iron pot in your kitchen is perfect for making this kind of stew."

"You are responsible for killing and plucking the goose, cutting it into large pieces and soaking it in clean water. We will do the rest."

After the two of them had discussed it, they started to act on their own.

Qixi caught a big fat goose from the bamboo cage, killed it skillfully, plucked the feathers, cleaned it, cut it into large pieces, soaked it in clean water, and drained the blood for later use.

Shen Yu first checked whether the seasonings that Chef Jiang used on a daily basis were available.

Fortunately, this dish requires only a few types of seasonings, and all are available in a wide variety.

The dish won’t be compromised due to lack of seasoning when cooking.

Shen Yu took out all the necessary seasonings and put them aside, then went to the dough table to prepare the dough for making pancakes.

Because the chef here mainly cooks for the yamen runners, the flour is darker and rougher than the flour used in restaurants to steam buns.

Shen Yu brought hot water, added flour to the basin, and then added a small amount of fine sugar and a small bowl of bean flour, mixed them together, and made a hot dough.

The pancakes made in this way are soft and fluffy, have a bean flavor, and are sweet and delicious.

After kneading the dough and putting it aside, Shen Yu grabbed a handful of dried mushrooms bought by Qixi, washed them, and soaked them in hot water.

Yutao washed some onions, ginger, and garlic, and also washed a head of cabbage and cut it up for later use.

Shen Yu saw a few old pumpkins and some yams piled on the shelf where the ingredients were stored.

I picked a smaller old pumpkin and a few thin iron sticks of yams.

Peel the pumpkin and yam and cut them into pieces. Add enough water to the soup pot used to cook porridge and put the cut pumpkin pieces in. Yu Cheng sat by the stove, added firewood and started the fire.

After the water in the pot boils, you can put the washed millet into the pot, add some chopped firewood to the stove and simmer it over low heat.

Shen Yu added enough cold water into the big iron pot.

The goose was very big, weighing more than ten pounds, but the iron pot was even bigger. When I put the chopped goose meat in, there was only a small half of the pot.

Put two slices of ginger in the water, add a piece of scallion, and then pour in some rice wine.

Dun Dun was responsible for adding firewood and pulling the bellows a few times to make the fire burn brighter.

Shen Yu used a large long-handled soup spoon to push the goose meat in the pot to boil out the blood foam.

When the fire boils, and the goose meat in the pot changes color slightly and no more blood comes out, take it out and put it in a large basin next to it, and rinse it with hot water.

Use a large iron spoon to scoop out all the blanching water in the pot and scrub the pot clean again.

After the pan is heated again, add appropriate amount of oil, pour in the drained goose meat, and stir-fry continuously.

Stir-fry until the goose meat skin is slightly browned and fragrant.

Then push the goose meat aside with a spatula, put a few small pieces of rock sugar in the oil at the bottom of the pot, stir-fry over low heat until the rock sugar melts and turns into a maroon color.

Add a handful of Sichuan peppercorns, five or six star anises, and a small piece of cinnamon into the pot and stir-fry to bring out the aroma of the spices.

Push the goose meat to the middle of the pot, mix it with the spices and sugar color, and stir-fry evenly.

When the goose meat turns into a light brown sauce, add two tablespoons of bean paste and stir-fry until the sauce aroma comes out. At this time, under the stimulation of the oil temperature, the aroma emanating from the pot gradually becomes richer.

Add some high-quality autumn oil for seasoning, and finally put in all the chopped onion and ginger slices, then add hot water and simmer over low heat.

Shen Yu went to the seasoning area again, smelled the rice wine there, felt the taste was not right, turned around and asked 7-Up if there were any good fruit wines in the kitchen.

Qixi said yes, and then ran to the warehouse to get a jar.

He smiled and said, "This is a jar of plum wine someone gave to you. You don't usually drink."

"Plus, I've been so busy these days that I can't even eat, let alone drink."

“This jar of wine has been lying around for quite some time.

After breaking the mud seal, a strong aroma of wine and fruit wafted out, smelling very rich and refreshing.

Shen Yu said uncertainly: "This wine smells so good, it's obviously a good wine, isn't it a pity to use it for cooking?"

Qixi said nonchalantly, "Young Master doesn't drink, and the old master doesn't drink too much. If this wine is left for too long, its flavor will lose its flavor. That's a pity. Just use it, young lady."

Shen Yu pursed his lips and smiled, then he moved the small wine jar with confidence and poured some plum wine with rich fruity aroma into the pot.

Stir it with a spoon, and immediately a rich aroma of fruit wine mixed with the aroma of marinated meat wafted through the kitchen.

After the soup in the pot boiled again and the smell of wine evaporated, Shen Yu covered the pot and asked Dun Dun to put some chopped firewood into the stove and simmer it on low heat.

While the food was stewing, Shen Yu cut the kneaded dough into small pieces, rolled them into slightly longer round cakes, put them aside and covered them with a cloth.

After the goose meat in the pot has been stewed for about an incense stick of time, you can stick the pancakes on the edge of the pot.

Shen Yu prepared the dough and then went to check on the millet porridge that was cooking.

The millet porridge in the pot has turned golden brown, and the pumpkin has become soft and glutinous.