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Goose Practice 4

Source: Time: 2020-01-28 19:32:19

Millennium Tongzhou vitality north stream

Dish name: Chaoshan brine goose
Ingredients: 1 6000 g lion head goose, 750 g soy sauce, 250 g fat pork, 100 g refined salt, 50 g rock sugar, 50 g white wine, 15 g monosodium glutamate, 10 g Sichuan pepper, 10 g cinnamon, 5 g cloves, 150 grams of South ginger, 50 grams of steamed buns, 50 grams of lemongrass, 10 grams of star anise, 10 grams of licorice, 10 grams of colored oil, 50 grams of garlic, and about 5 kilograms of water.
Method: 1. Remove the internal organs from the open goose, wash and dry them, and wipe the inside and outside of the goose with 100 grams of refined salt, and use bamboo chopsticks to hold them in the abdominal cavity. 2. Fry the Sichuan pepper grains and stir-fry the fragrant flour, and place them in a sanitary gauze with star anise, cinnamon, licorice, and cloves to form balls, put them in a brine pot, add soy sauce, color oil, rock sugar, south ginger, fragrant Mao, Baijiu, cut the fat pork into pieces with a knife and put it down, then add water, boil the brine with medium heat; put garlic, steamed bread, and ginger in the goose belly (remove when cooked), then Put the goose in the brine pot and cook for about 1 hour and 30 minutes (you must suspend the goose from the middle of the soup and then lower it four times) and pay attention to turning the goose body several times to make it taste, then lift it and let it air stand-by. 3. Put the cooked braised goose on a cutting board and cut into thick slices, drizzle the marinade (add MSG), and make it moist and serve. Keep up with 2 sauces of garlic vinegar.
Features: The lion-head goose, a specialty of Chaoshan, is rich in meat. The stewed goose is a local flavor food.

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