Introduction of preserved goose
Preserved goose is a traditional famous specialty of Yongping County, which is famous for its delicious flavor, fragrance and mellow taste. It is a flavorful specialty with local ethnic characteristics created by the Hui people in Yongping County through their long-term experience. It is also the first choice of local Hui people to entertain their friends and relatives and guests from afar.
How to pickle the goose
Take 2 kg~2.5 kg of baby goose, pluck the feathers after slaughter, wash, cut off the wings and feet. Make an incision of 6 cm~7 cm under the left wing, take out the internal organs and rinse with water. The geese were drained in a ventilated place, and then rubbed with pepper salt all over the body. After that, put it into the container to marinate for 2 h. Then dry it in the shade.
Waxed goose how to do delicious
1, ingredients, yam 1 catty, carrots 2, 3 mushrooms.
2, ingredients, chicken legs 1, waxed goose breast half.
3, chicken legs chopped small, wax goose breast sliced. Pan heat a small amount of oil, medium temperature, grass seeds 4, 5 seeds into the pot, frying the flavor. The preserved goose first pan, fry the oil, chicken thighs into the pan, fry until the skin changes color.
4, plus the right amount of boiling water, boil, pour into the stew pot, knock off the foam. Carrots cut into pieces, sliced mushrooms (I left two cut into flowers), together with the pot. When the water boils, simmer on low heat for 15 minutes.
5, yam cut into sections of the pot, another 15 minutes of stew.
6, taste before starting, put a little salt. A pot of fragrant and nourishing yam soup is ready.
Warm tips
The cooking method of the preserved goose is quite delicate, you have to boil the water in a casserole first, put the star anise, cinnamon, grass nuts, fennel noodles and other condiments, and then cut into large pieces of goose meat into the pot, slowly simmering over a gentle fire. Never cook it fiercely with martial fire, otherwise it will become a pot of oil soup. And stewing should be added from time to time a small amount of cold water, do not let the soup boiling, otherwise it will be the taste of mutation, the flavor is not pure. After stewing for about an hour, take it out, cut it into small pieces, and serve it with soy sauce, chopped green onion, garlic paste, diced ginger and cooking wine. With a golden skin, delicious flavor, tender meat, fat and not greasy characteristics, can be called a dish of the best.