Saltwater goose is a traditional goose dish with a delicious taste and texture. The following is a way to make salted goose: Required materials: 1 goose, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of chives, appropriate amount of chicken essence, appropriate amount of Sichuan pepper powder, appropriate amount of five-spice powder, appropriate amount of starch, appropriate amount of edible oilSteps: 1The goose is feathered, offal, cut into pieces, and blanched with boiling water to remove the fishiness. 2.Add an appropriate amount of water to the pot, add cooking wine, salt, ginger slices, green onions, and put in the blanched goose pieces. 3.Bring to a boil over high heat, then reduce the heat to low heat and simmer for about 1 hour until the goose meat is crispy. 4.Add an appropriate amount of cooking oil to the wok, add minced ginger and garlic after heating, and stir-fry slightly until fragrant. 5.Add five-spice powder, Sichuan pepper powder, white pepper powder, stir-fry well, and add an appropriate amount of goose soup. 6.Add an appropriate amount of light soy sauce and chicken essence to the pot to taste, cook for about 5 minutes, then reduce the heat. 7.At the same time, prepare an appropriate amount of starch water in a small bowl for later use. 8.Cut the chives into pieces and set aside. 9.Remove the goose pieces, drain them and put them in the pre-prepared starch water, and coat them evenly. 10.Put the starched goose pieces into a wok and fry over high heat until crispy and golden brown, remove and drain the oil for later use. 11.In a large bowl, add the fried goose pieces, add the sauce in the wok and sprinkle with the chives segments. In this way, a delicious brine goose dish is made. It can be enjoyed with rice or pasta.
Saltwater goose is a traditional Chinese dish that is loved for its unique texture and delicious taste. The following will introduce the practice and precautions of saltwater goose in detail.
1. Preparation of materials.
Ingredients: 500 grams of goose meat.
Seasoning: 10 grams of salt, 10 grams of Sichuan pepper, 2 star anise, 1 cinnamon, 2 bay leaves, 3 slices of ginger, 1 green onion, appropriate amount of cooking wine, appropriate amount of chicken essence.
Second, the production steps.
Wash the goose meat, cut it into large pieces and soak it in cold water for 2 hours, changing the water 2-3 times to remove the blood.
Add enough water to the pot, add the goose meat, ginger slices, green onions and cooking wine, skim off the scum after boiling over high heat, turn to low heat and cook for about 1 hour.
Remove the goose meat, rinse with cold water and drain.
Add an appropriate amount of oil to the pot, add salt, peppercorns, star anise, cinnamon, and bay leaves and stir-fry until fragrant.
Add the goose meat and stir-fry evenly so that the surface is coated with a layer of salt flowers.
Add an appropriate amount of water, cover the surface of the goose meat, cover and bring to a boil, then turn to low heat and simmer for 1 hour.
Add an appropriate amount of chicken essence to taste and continue to simmer for 30 minutes.
Once the soup has thickened, turn off the heat and let the goose meat soak in the soup for a while to better absorb the flavor.
Remove the goose meat, serve on a plate.
3. Precautions.
Choose fresh goose meat, which is tender and has less fascia.
When boiling goose meat, use a pot under cold water to allow the blood in the goose meat to fully seep out.
When stir-frying the salt flowers, slowly fry them over low heat until the salt flowers are evenly wrapped on the surface of the goose meat.
When simmering, simmer over low heat so that the goose meat can fully absorb the flavor of the seasoning.
Finally, let the goose meat soak in the broth for a while to allow for better flavoring. At the same time, be careful not to be too salty or too sweet, and adjust the amount of seasoning according to personal taste.
Pay attention to hygiene during the production process to avoid contaminating ingredients and spices.
If you like spiciness, you can add chili pepper or paprika in moderation.
If you prefer a more crispy goose meat, you can extend the simmering time.
If more spices or toppings are needed, they can be adjusted appropriately according to personal taste.
You can sprinkle some coriander or chopped green onions as a garnish before serving.
In conclusion, salted goose is a traditional famous dish, and the preparation method is not complicated, but attention to detail and hygiene are required. By mastering the correct practices and precautions, you can make a delicious saltwater goose that satisfies the needs of the taste buds.