2. Vegetable ingredients: 25g of ginger, 25g of onion, 2g of garlic cloves and 2g of onion segments.
3. Ingredients: 5g of refined salt, 5g of sugar color, 25g of light soy sauce, 25g of yellow wine, 2g of rock sugar, 15g of fish sauce and 5g of chicken essence.
4. Brine making:
(1) Spices: star anise 15g, cinnamon 15g, galangal 15g, gardenia jasminoides Ellis 15g, Amomum tsaoko 1g, licorice 1g, fennel 5g, fragrant leaves 5g, angelica dahurica 5g and clove 1g. Put it in a basin and soak it in warm water for 1 minutes. Take it out and put it in a gauze bag for later use.
(2) add 4kg of clean water to the stainless steel barrel (broth can be used if possible, and the effect is better). Put in the processed spice bag. Add 5 grams of refined salt, 5 grams of sugar color and 2 grams of crystal sugar, boil over high fire, cook over medium fire for 3-6 minutes, and turn off the fire for later use.
(3) Add 5 kg of vegetable oil to the wok, add 25g of ginger, 25g of onion, 2g of garlic cloves and 2g of onion segments, fry until it is dry, take it out, put it into sandbags, put it into the boiled brine, and pour the fried oil into the wok.
5. Method of marinating geese:
(1) After the young geese are slaughtered, the internal organs are removed, and the fluff is removed by spray baking, and then they are soaked in clear water and rinsed for later use.
(2) Put the treated goslings in a boiling water pot, blanch for 2 minutes, take them out, and take a shower for later use.
(3) Boil the boiled brine and put it into the treated young goose, then add 25g of yellow wine, 25g of soy sauce, 15g of fish sauce and 5g of chicken essence.
(4) After boiling, reduce the fire, press a grate on it to prevent floating, marinate for 3 minutes on low fire, turn off the fire and soak for 1.5-2 hours.
6. Note: Goose accessory products can also be marinated together. Just master the marinating time.