Air dried goose
Ingredients: goose 1 6 kg, star anise 7 g, dried pepper 5 g, salt 70 g, cinnamon 3 g, high-alcohol liquor, ginger and onion.
Production steps:
1: First of all, we have prepared the necessary ingredients. We cut the green onion into sections, cut the ginger into slices, sprinkle 70 grams of salt on the goose and rub it evenly by hand.
2. Squeeze chopped green onion and ginger slices from onion ginger juice, evenly spread them on goose meat, then evenly spread a layer of high alcohol to remove the fishy smell, and finally evenly spread dried pepper and cinnamon on goose meat.
3: Put chopped green onion, ginger slices, dried peppers and cinnamon in the belly of the goose, prepare a little bamboo stick and spread it on both sides of the goose. The purpose of this step is to facilitate the ventilation and drying of geese. Marinate for about 2 days, and put it in the sun 12 days.
The above is how to pickle air-dried geese. Have you all learned? It's simple. As long as all the ingredients are ready, it will be easy. Don't smear cooking wine on the goose this time, remember to smear high-alcohol liquor, which will not only remove the fishy smell, but also have a clear fragrance. No matter what you daub on the goose, remember to daub it from the inside out, not just on the inside of the goose. Finally, everyone should prepare some bamboo sticks to support the sides of the goose, which will help to ventilate and dry!
Tip: 1. When preparing geese, it is best to buy a free-range goose, because free-range geese taste more fragrant, chewy and nutritious. 2. If you prepare a goose weighing more than 6 kg, you can prepare more ingredients, especially green onions and ginger. No matter what juice is applied to the goose, it should be evenly applied inside and outside. If you are lazy, your salted goose is not delicious.