How to make Hakka salted goose, how to make delicious Hakka salted goose

Ingredients

Ingredients

One goose< /p>

Appropriate amount of white wine

Appropriate amount of salt

Method

1. Well, first of all, you must deal with the goose’s feathers, internal organs, etc. ..You know this...

2. Steam the whole naked goose and let it cool

3. Cut the whole goose into four large pieces

4. Rub the goose meat with white wine and rub it in every place

5. Rub the goose meat again with salt and rub it in every place

6 . Cover with plastic wrap and put it in the refrigerator for one night (it will taste better after two nights, or three nights!)

7. Take it out and cut it into pieces the next day and heat it up! by! Got it! Steps of making Hakka braised goose, how to make delicious main ingredients for Hakka braised goose

Goose

800g

Accessories

p>

Oil

Appropriate amount

Salt

Appropriate amount

Mushrooms

Appropriate amount

Red dates

Appropriate amount

Garlic sprouts

Appropriate amount

Dark soy sauce

Appropriate amount

< p> Cooking wine

Appropriate amount

White sugar

Half a spoon

Star anise

2 pieces

< p> Garlic

Appropriate amount

Ginger

Appropriate amount

Steps

1. Clean the goose and chop it into pieces spare.

2. Prepare all the ingredients. Wash and soak the mushrooms in advance.

3. Core the red dates and cut them into small pieces, slice the ginger, crack the garlic with the back of a knife, slice the mushrooms, dice the stems of the garlic seedlings, and cut the leaves into long sections.

4. Heat the oil in a pan and sauté the ginger, garlic and two star anise until fragrant.

5. Then add garlic stems and mushrooms and stir-fry until fragrant.

6. Put the goose into the pot and stir-fry over high heat.

7. Add red dates.

8. Pour in appropriate amount of cooking wine.

9. When the goose is fried until the surface is golden, add the water used to soak the mushrooms, and then add half a bowl of water.

10. Add dark soy sauce.

11. Add half a spoonful of sugar, cover and simmer over medium heat until the water dries up.

12. Finally add garlic leaves.

13. Add appropriate amount of salt and mix well to taste.

Tips

1. The goose is fatter, so add less oil when frying in the early stage. Fry the goose for a while longer to get out the oil.

2. The traditional method is to cook the whole goose and then chop it. However, now that the family size is relatively small, it is more delicious to chop it into pieces. Steps of making Hakka braised goose, how to make Hakka braised goose delicious

Step 1

Heat oil in a pot, add minced garlic and ginger and sauté over low heat until fragrant

< p> Step 2

Continue to add salt, light soy sauce and Zhuhou sauce over low heat

Step 3

Put the goose into the pot and fry while turning the goose. Let the oil come out of the goose and the whole goose is covered with seasonings. Don't be afraid of burning it, just keep the fire medium to low

Step 4

Add the head, feet and neck of the goose, and pour in boiled water , cover and cook over medium heat until chopsticks can be easily inserted into the goose leg, turning the goose intermittently

Step 5

Reduce the sauce over high heat until thick, reduce to low heat, and pour the juice Take about a bowl, pick up the goose head, feet, etc.

Step 6

Continue to heat over low heat while turning the goose to coat it with juice until the juice dries up in the pot That’s it. You can cut it into pieces and pour it over the sauce or dip it in the sauce and eat it. Step by step picture of how to make Hakka salty tea cake. How to make delicious Hakka salty tea cake?

Ingredients

150g glutinous rice flour

50g rice flour

40g peanuts

20g sugar

4 shiitake mushrooms

20g dried shrimps

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40g dried salted radish

160g water

Salt, appropriate amount of cornstarch

One fresh banana leaf

Hakka salty How to make tea cakes

Roast the peanuts, peel them, then put them in a bag and crush them. Soak dried shrimps and mushrooms and cut into small cubes. Wash the dried salted radish several times with water and cut into cubes.

Wash the banana leaves and cut them into appropriate square shapes

Saute the shrimp, shiitake mushrooms, dried radish and peanuts with oil until fragrant, then add water, salt, cornstarch and sugar and mix evenly Sauce, this is the tea cake filling

First boil the water and sugar. Sift glutinous rice flour, sticky rice flour and a little salt into boiling water, mix well with chopsticks, knead into a ball with water, then wrap it in plastic wrap and let it rest for 10 minutes

Roll the awakened rice ball into long strips , cut evenly into small cubes, shape into a dough with a thick bottom and thin edges, then wrap it like a bun, place it on the prepared banana leaves, steam it for 10 minutes. How to make Hakka braised goose? How to make Hakka braised goose? Make it delicious, Hakka Braised Goose

Hakka Braised Goose has a history of hundreds of years. In the past, the Hakka people were relatively poor and generally liked to raise geese. During the Chinese New Year, the Hakka people would They produce a lot of food to feed their own geese until they are fat and compare them with those of their neighbors. Whose geese is the fattest will show which family is the most diligent and capable. The main dish of the night meal is a good sign of "celebrating the fat year". Hakka people often say that celebrating the new year is not like celebrating the new year without the goose. With the development of the social economy, it is better to celebrate the fat year. With the development of the country, braised goose, which was only eaten during the New Year, has now become a common dish for Hakka people. However, every time I make this dish, I still feel like celebrating the New Year and I feel very happy.

Ingredients

Main ingredients

Goose

800g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Mushrooms

Appropriate amount

Red dates

Appropriate amount< /p>

Garlic sprouts

Appropriate amount

Dark soy sauce

Appropriate amount

Cooking wine

Appropriate amount

p>

White sugar

Half a spoon

Star anise

2 pieces

Garlic

Appropriate amount

p>

Ginger

Appropriate amount

Steps

1. Clean and chop the goose into pieces

2. Prepare. Ingredients used: Rinse and soak the mushrooms in advance.

3. Peel the red dates and cut into small pieces, slice the ginger, crack the garlic with the back of a knife, slice the mushrooms, and dice the stems and leaves of the garlic seedlings. Cut into long sections.

4. Sauté ginger, garlic and two star anise until fragrant

5. Add garlic stems and mushrooms and stir-fry.

6. Stir-fry the goose over high heat

7. Add the red dates

8. Add appropriate amount of cooking wine

9. Stir-fry the goose. When the surface turns golden, add the water used to soak the mushrooms, then add half a bowl of water.

10. Add dark soy sauce to adjust the color. 11. Add half a spoon of sugar, cover and medium heat. Simmer until the water is gone.

12. Finally add garlic leaves.

13. Add appropriate amount of salt and mix well to taste.

Tips

1. The goose is fatter, so add less oil when frying in the early stage. Fry the goose for a while longer to get out the oil.

2. The traditional method is to cook the whole goose and then chop it. However, now that the family size is relatively small, it is more delicious to chop it into pieces.

How to make Hakka steamed goose, how to make delicious Hakka steamed goose, Hakka steamed goose

How to make Hakka steamed goose

1.

Grate the goose Hollow out and wash thoroughly

2.

Spread fine salt on the inside and outside and marinate for 10 minutes

3.

Spread on the surface Set aside a layer of light soy sauce

4.

Prepare the fillings: green garlic, ginger, garlic and tempeh

5.

< p> Cut the garlic into large chunks, cut the ginger into shreds, cut the green garlic stems into small sections, cut the leaves into 3 cm long sections, and separate the garlic stems and leaves.

6.

Heat oil in a pan First sauté the garlic and ginger until fragrant

7.

Stir-fry the black bean sauce to release the flavour

8.

Stir-fry the green garlic Add the stems to the pot and stir-fry until fragrant, then turn off the heat

9.

Add salt, sugar and oyster sauce

10.

Put the garlic leaves Put the stuffing into the goose belly, then stuff the goose paws into the belly

12.

p>

Peel and cut the taro into large pieces

13.

Place the taro under the goose, put it on the steamer, cover it and steam for 50 minutes. Pour the juice from the belly into a bowl, cut the goose into pieces, and pour the juice onto the surface. How to make Hakka braised goose? How to make delicious Hakka braised goose

1.

First Put the goose in cold water into the pot,

2.

Rinse it with cold water after splashing

3.

Pour a little oil into the pot , pour in the goose and stir-fry,

4.

Then, mince the garlic, tempeh, and salt and mix

5.

Pour into the pot and stir-fry with the goose meat

6.

Stir-fry constantly to prevent the bottom from burning. After about 15 minutes, the goose meat has dried. Add salt as appropriate. soy sauce, and stir well

7.

Then add hot water to two-thirds of the goose meat

8.

Cover the pot and simmer for about 10 minutes. Remove the juice and remove from the pot.

9.

The Hakka Braised Goose is here. . How to make Hakka Salted Chicken Porridge, how to make Hakka Salted Chicken Porridge

Ingredients

Appropriate amount of leftover chicken (duck, goose)

Appropriate amount of rice

Salt

Sesame oil

Chopped green onion

Step 1 First, prepare the meat in advance, and coat the leftover chicken with salt! Then sprinkle it with a handful of salt and put it in the refrigerator for more than three or four hours at room temperature in summer to keep it fresh! It’s no problem if it’s covered in winter and doesn’t require a refrigerator!

Step 2: Take an earthenware pot, rinse the clean rice and put it in cold water. Bring to a boil over high heat and then turn to medium heat. Then take out the chicken and tear the chicken into shreds! After cooking the porridge for 20 minutes, add the shredded pork! Step by step diagram of how to make Hakka braised duck, how to make delicious Hakka braised duck

Ingredients

One whole duck

Appropriate amount of ginger, you can use more

A cup of rice wine

An appropriate amount of salt

An appropriate amount of oil, optional

An appropriate amount of star anise

An appropriate amount of five-spice powder

How to make Hakka braised duck

1. Heat oil in a pot, add ginger, star anise and duck meat.

2. Stir-fry until golden brown

3. Put the fried duck meat into a casserole, add appropriate amount of water,

4. Simmer slowly for one hour, until the duck is cooked and fragrant, and that's it! How to make steamed goose, how to make Hakka steamed goose delicious, home-style Hakka steamed goose

Ingredients

Hakka native goose

1 piece

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Light soy sauce

Appropriate amount

Ginger

Appropriate amount

Garlic

Appropriate amount

Oyster sauce

Appropriate amount

Taro

1 piece

Green garlic

500g

Black bean sauce

Appropriate amount

White sugar

Appropriate amount

Steps

1. Eviscerate the goose and wash it.

2. Spread fine salt on the inside and outside and marinate for 10 minutes.

3. Apply a layer of light soy sauce on the surface and set aside.

4. Prepare the fillings. Green garlic sprouts, ginger, garlic, tempeh.

5. Cut the garlic into large chunks, cut the ginger into shreds, cut the green garlic stems into small sections, cut the leaves into 3CM long sections, and separate the garlic stems and leaves.

6. Heat the oil in the pan and sauté the garlic and ginger until fragrant.

7. Add the tempeh into the pot and stir-fry until the flavor develops.

8. Add the green garlic stems to the pot and stir-fry until fragrant, then turn off the heat.

9. Add 4 tablespoons of salt.

10. A tablespoon of sugar.

11. Add appropriate amount of oyster sauce.

12. Add the garlic leaves to the pot and stir well.

13. Stuff the stuffing into the goose belly, and then stuff the goose paws into the belly.

14. Peel the taro and cut into large pieces.

15. Place the taro under the goose, place it on the steamer, cover and steam for 50 minutes. After steaming, pour the juice from the belly into a bowl, chop the goose into pieces, and pour the juice onto the surface.