material

Goose 600g；; 50+30g； Salty; Two small pieces of cinnamon; 20 prickly ash; Four fragrant leaves; 6 octagons; A piece of ginger; A handful of onions

working methods

Stir-fry 50g of salt, pepper 10, star anise 3 and fragrant leaves in a pot for a while, then add them to the washed goose while it is hot, marinate them in ginger and onion for four hours, and then take out the goose and air dry it (this will make the meat chewy). Put the air-dried goose into the pot, add the water that has never eaten the goose, add 30g of salt, 10 pepper and two fragrant leaves. Cook three star anises with high fire (of course, you can also use Chili leaves and four star anises marinated in front), skim off the foam, and then turn to low heat for more than half an hour until the meat is completely cooked and chopsticks can be easily poked down. Cooked geese can be cut into pieces and eaten directly, or preserved in soup until the next day, which is more fragrant and fried.

material

Quick-frozen fatty liver; An apple; A piece of bread; A little black pepper; A little freshly ground sea salt; A little blueberry sauce

working methods

Preheat the pan with low fire, add bread slices and apple slices without oil, fry until slightly burnt, and plate. Quick-frozen fatty liver doesn't need to be thawed, just put it in the pot and fry it on low heat. Turn the other side for about two minutes and continue frying for two minutes. The frying time is adjusted according to the firepower, and the longest time should not exceed six minutes. If it's old, it doesn't taste good. Fry until both sides are brown, take out, and use kitchen paper towels to absorb excess oil, then serve. Sprinkle with freshly ground sea salt, black pepper and blueberry sauce, and it's done!