Salted goose is a traditional Chinese dish that is loved by many people for its unique taste and cooking style. Here are the detailed steps to make a brine goose:
Initial processing
1.Slaughter and deflewing: First, the goose needs to be slaughtered and bled out. Then use hot water to scald and remove the hair, and open a small opening at the tail to clean the chamber and take out the internal organs.
2.Soaking: Soak the goose in cold water for about 1 hour to wash off the remaining internal organs and blood.
3.De-paws: Chop off the goose's paws to further remove unnecessary parts.
Hang
1.Hang in a ventilated place for 1-2 hours to drain the water.
Rub and salt
1.Prepare the marinade: calculate the proportion of salt, generally 6-7% of the weight of the white goose. For example, a goose with 2355 grams needs 142 grams of salt. At the same time, add 1-2 kg of star anise powder per 100 kg of salt.
2.Stir-fry the marinade: Stir-fry the salt to remove the moisture, then add the peppercorns and five-spice powder and stir-fry together until the fragrance comes out.
3.Spread the marinade: evenly spread the fried marinade in the cavity and body surface of the goose, similar to making a thorough spa for the goose, so that the salt can evenly penetrate into the goose's body. This step takes about 4 hours.
Picking
1.During the curing process, the water and blood in the goose's body will penetrate into the body cavity. At this time, the goose body can be lifted to release the blood in the cavity, and this step is called "picking".
2.Repeat the above pickling steps, continue to marinate for 2-3 hours, and then carry out a second picking.
Cooking
1.Finally, place the marinated goose in a boiling pot and add enough water, as well as star anise, green onions, ginger slices, and other spices.
2.Bring to a boil over medium heat, reduce the heat to low and simmer until the goose meat is cooked through.
3.Once cooked, remove the goose and let it cool before slicing.
Serve
1.When eating, it is usually served with a special marinade and poured over the goose meat to make it more delicious.
The above is the whole process of making saltwater goose, I hope it will be helpful to you.