Brine goose

Ingredients:

Main ingredients: bare goose or duck, only about four pounds, two large pieces of south ginger (or use ginger instead), One tablespoon of sand ginger powder.

Ingredients: Brine ingredients: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon ***3/4 cup.

Seasoning: three scallions, half a tael of coriander, one cup of light soy sauce, 1/4 cup each of rose wine and dark soy sauce, one cup of light soy sauce, 1/3 cup of chopped Chaozhou sugar or sugar.

Ingredients: Half a tablespoon of minced garlic and three tablespoons of Teochew rice vinegar in a small dish.

Production process:

1. Cut off the goose's feet and wings, make a hole between the chest and chest, so that the marinade can easily soak into the belly, wash it and put it into boiling water. Boil for five minutes, pick up and wash with water.

2. Put the brine material and sand ginger powder into a cloth bag.

3. Add eight cups of water to the brine and bring to a boil. Add the seasonings and bring to a boil. Place a bamboo mat in the pot. Add the goose and cook over slow heat. It will take about one to two hours. You must stir while cooking. And pour the marinade into the belly.

4. After the goose is cooked, take it out and let it cool down. Cut it into pieces and put it on a plate. Pour a little brine on it and eat it with the sauce.

Sibao Roast Goose

Ingredients:

Main ingredients: 1 goose about 1.28 kg, 160 grams of light soy sauce, cinnamon, star anise, licorice, light soy sauce , sugar, Shaoxing wine, appropriate amounts of ginger, green onions and garlic, 1.92 kg of water, a little each of pepper, lard and sesame oil; appropriate amounts of wet corn flour, pineapple slices, ham slices, pickled radish and coriander leaves.

Production process:

1. Boil cinnamon, star anise, licorice, light soy sauce, sugar, Shaoxing wine, ginger, onion and garlic into brine juice.

2. Peel and wash the goose, put it into the brine, and cook over a slow fire.

3. Remove the meat from both sides of the goose, apply wet corn flour on the goose skin, fry in oil in a wok until it is charred on the outside and tender on the inside. Remove, cut into thin slices and place on a plate.

4. Mix pepper, lard, and sesame oil and mix well. Pour over the goose. Decorate the plate with pineapple slices, ham slices, pickled radish and coriander leaves, and serve with plum paste sauce.

Baked Goose

Features:

The meat is rich in aroma and is a good accompaniment to wine and food.

Ingredients:

Main ingredients: 1 Guangyan goose, 1000 grams of lard (consumption 150 grams), 2 sections of green onion, 2 slices of ginger.

Ingredients: 25g Shaoxing wine, 5g soy sauce, 1g Sichuan pepper, 10g sugar, 300g soup.

Production process:

1. Open the goose, remove the internal organs, wash them, and marinate them with ginger, green onions, Shaoxing wine, Sichuan pepper, soy sauce, and sugar for about 2 seconds After an hour, remove the oil from the goose body and set aside for later use.

2. Heat the frying cauldron, add lard, when the oil is hot, put the goose into the cauldron and fry it, pick it up, then put it into the casserole and add the seasonings to the soup, then put it in On the stove, cook for about 3 hours.

3. Take out the goose and put it on the chopping board. Use a knife to remove the meat and remove the bones. Chop the bones and place them on the bottom of the plate. Use an oblique blade to slice the meat on top. Then add the original soup of the Huoju goose. Drizzle and serve.

Sesame goose breast

Features:

This dish is crispy on the outside and tender on the inside, with a rich sesame flavor

Ingredients:

< p>Ingredients: 400 grams of clean goose meat, 50 grams of white sesame seeds, 1 egg.

Seasoning: 5 slices of ginger, 3 sections of green onion, 0.5 tablespoon each of Shaoxing wine and dry starch, 2.5 teaspoons of refined salt, 1000 grams of peanut oil

Production process:

1. Cut the goose meat slices into breasts about 4cm long and 3cm wide, carve them with tic-shaped patterns horizontally and vertically, and marinate them with sliced ??ginger, green onions and refined salt.

2. Before frying, remove the ginger slices and scallions from the marinated goose breast, add eggs and dry starch, mix well, and then dip each piece of goose breast with white sesame seeds.

3. After putting peanut oil into the wok, pour the oil into the oil tank, then place the goose breast slices in the pot one by one, fry over medium heat until golden brown, add oil while frying, both sides After frying, drain the oil in a colander and arrange on a plate.

Smoked vegetarian roast goose

Features:

Ingredients:

1 package of fresh bean curd skin, 1/2 cup of shredded shiitake mushrooms, A bowl of shredded carrots, 1/2 cup of cooked shredded bamboo shoots

Seasoning: 6 tablespoons of soy sauce, 2 tablespoons of sugar, 4 tablespoons of sesame oil, 1 cup of licorice water (or mushroom water).

Preparation process:

1. Mix the seasonings thoroughly and set aside

2. Heat the pan, add 3 tablespoons of oil, and stir-fry shredded mushrooms and bamboo shoots. Shred the bean curd and carrot, add 1/2 of the seasonings and stir-fry, turn off the heat and set aside.

3. Take a knife and cut the whole stack of bean curd skin in half, each half is about a little larger than a soup pot lid. (If it’s too big, cut it in half again.) Divide all the bean curd skin into two equal parts (or four equal parts, depending on the size of the vegetarian roast goose buns). The shape of the bean curd skin may not be very regular, it doesn’t matter< /p>

4. Dip a brush into the seasoning and brush it evenly on a piece of bean curd skin, then take out another piece and place it on the previous piece of bean curd skin and brush again (so that both sides of the bean curd skin can be stained) Seasoning), after brushing all the bean curd skin, put the fried filling in the middle, roll up the bean curd skin, brush the lower layer with seasoning, wrap it with plastic wrap, and set it aside

5. Repeat the previous step and continue to complete other bean curd rolls

6. Place the wrapped bean curd skin into the steamer, being careful not to let the bean curd skin rolls touch the edge of the pot. Steam over high heat for 10 minutes, remove the plastic wrap and set aside.

7. Take a heat-resistant pot (a pot that can be burned empty), cover it with tin foil, and pour in black tea (use two black tea bags) You can tear it open and pour out the tea leaves, or you can use oolong tea, which has a different aroma), put about the same amount of brown sugar and a small handful of uncooked rice, put it into the hollow steaming rack, turn on the fire and cover it and cook until smoke starts. Add the bean curd rolls (be careful not to touch the edge of the pot), smoke until golden brown, turn over and smoke again.

White goose lays eggs

Features:

Ingredients:

Fresh goose, mutton stuffing, glutinous rice, onion, ginger and garlic, honey .

Production process:

1. Remove the feathers from a fresh goose, disembowel it, wash it, and soak it in salt water for 30 minutes.

2． Use mutton filling, glutinous rice, minced onions, ginger and garlic to make meatball fillings.

3. Put the meatballs into the goose cavity (coat with egg white).

4． Brush the skin of the goose with honey and oil.

5. Place in the microwave and bake on high heat for 10 minutes, then reduce to low heat and bake for 10 minutes.

6． Take it out and place it on an oval or square plate. When eating, tap the goose's butt with chopsticks. Each time you tap, a meatball will fall out.

Goose yellow meat

Features:

Golden color, shaped like a Buddha's hand. Crispy on the outside, tender on the inside, juicy and fragrant.

Ingredients:

250 ??grams of pork, 4 eggs, 75 grams of water chestnuts. 3 grams of salt, 2 grams of pepper, 1 gram of MSG. 35 grams of egg and soy flour, 10 grams of green onions, 10 grams of ginger, 500 grams of oil, 10 grams of pickled peppers, 15 grams of soy sauce, 10 grams of vinegar, and 20 grams of sugar.

Production process:

Wash the water chestnuts, peel them, chop them separately with the pork, put them in a bowl, add salt, pepper, MSG, egg and soy flour, chopped green onion, and minced ginger and mix well. filling. Mix the eggs into pieces, put them into the pan and spread them into egg skins. Place the egg skins on the table and spread the egg white and bean flour on them. Put the filling in the middle, then roll the egg skin into a rectangle about 5 cm wide and 0.7 cm thick, and then cut it into a "bergamot" shape with a knife. Put the wok on a high fire, heat the oil (about 150℃), add the bergamot into the pan, fry until it turns yellow, take it out and put it on a plate. Heat the oil, stir-fry the shredded chili peppers until cooked, add soy sauce, vinegar and sugar to cook into a fish-flavored sauce, pour it on the bergamot roll and serve.

Fried gold and silver goose slices

Features:

This dish is shaped like gold and silver and is delicious

Ingredients:

Ingredients: 125 grams of goose slices, 100 grams of flower buckles, 300 grams of vegetables, 1 egg white.

Seasoning: 10 pieces of ginger flowers, 3 teaspoons of minced garlic, 0.5 tablespoons of wet starch, 3 teaspoons of refined salt, 1 teaspoon each of pepper and MSG, 2 teaspoons of sesame oil, 500 grams of peanut oil.

Production process:

Mix the goose slices with egg white and wet starch evenly. Put the vegetables in a pot, add some refined salt, splash in boiling water and stir-fry the vegetables until almost cooked, and filter out the water. Put oil in the wok, wait until the oil is 30% hot, put the goose slices into the wok and cook until cooked, add the flower buttons and then drain the oil in a

garnet. Put the wok back on the stove, put the ginger tea, minced garlic, and vegetables into the pan and stir-fry evenly, add the goose slices, flower buttons, and wet starch.