Raw materials:

Ingredients: Guang goose or Guang duck, weighing only about 4 kg, two large pieces of Nanjiang (or ginger instead) and one tablespoon of Alpinia officinarum powder.

Ingredients: Brine: 3/4 cups of pepper, star anise, clove, tsaoko, licorice and cinnamon.

Seasoning: three strips of onion, half a slice of coriander, one cup of light soy sauce, rose wine with light soy sauce 1/4 cups, one cup of light soy sauce, Chaozhou sugar or sliced sugar 1/3 cups.

Ingredients: half a spoonful of minced garlic, three spoonfuls of Chaozhou rice vinegar, small dish.

Production process:

1. Cut off the goose's feet and wings, make a hole between the two breasts to make the marinade easy to soak in the stomach, wash it, put it in boiling water, cook for five minutes, pick it up and wash it with clear water.

2. Salt water and Alpinia officinarum powder are put in the same cloth bag.

3. Add eight glasses of water to the brine and boil. Add seasoning and bring to a boil. Put a bamboo mat in the pot. Add the goose and cook it gently, which takes about one to two hours. Turn the pot and pour the brine into the belly.

4. After the goose is cooked, cool it, chop it into pieces, put it on a plate, pour a little brine juice on it, and dip it in the juice to eat.

Bao Si roasted goose

Raw materials:

Materials: Goose 1 about 1.28kg, soy sauce 160g, cinnamon, star anise, licorice, soy sauce, sugar, Shaoxing wine, ginger, onion, garlic, clear water 1.92kg, pepper, lard and sesame oil. Wet corn flour, pineapple slices, ham slices, sour radish and coriander leaves.

Production process:

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

2. Cut the goose, wash it, put it in salt water and cook it with slow fire.

3. Pick up the meat on both sides of the goose, spread it on the goose skin with wet corn flour, fry it in a wok until it is crisp outside and tender inside, pick it up, cut it into thin slices and put it on the plate.

4. Mix pepper, lard and sesame oil and roll. Fall on the goose. This dish is decorated with pineapple slices, ham slices, sour radish and coriander leaves, and can also be served with plum sauce.

Roasted wild goose

Features:

The meat is fragrant, accompanied by wine and delicacies.

Raw materials:

Materials: goose 1 bird, lard 1000g (dosage 150g), 2 slices of onion and 2 slices of ginger.

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

Production process:

1. gut the goose, gut it, wash it, marinate it with ginger, onion, Shaoxing wine, pepper, soy sauce and sugar for about 2 hours, and then apply colored oil to the goose for later use.

2. Heat the wok, add lard, fry the goose in the wok when the oil is hot, then pick it up, add soup to the casserole to taste, and then cook it on the stove for about 3 hours.

3. Take the goose out and put it on the chopping block, remove the meat and bones with a knife, chop the bones on the bottom of the plate, put the meat on it with a diagonal knife, and then pour the original soup of roasted goose.

Xiangma goose breast

Features:

This dish is crispy outside and tender inside, with a strong hemp flavor.

Raw materials:

Ingredients: 400g of goose, 50g of white sesame, and egg 1 egg.

Seasoning: 5 slices of ginger, 3 slices of onion, 0.5 tbsp of Shaoxing wine and dried starch, 2.5 tsp of refined salt, peanut oil 1000g.

Production process:

1. Grow the goose slices into jerky with a width of about 4cm and 3cm, cut them horizontally and vertically, and marinate them with ginger slices, onion slices and refined salt.

2. Before frying, remove the ginger slices and onion segments of the goose, add the eggs and dried starch and mix well, then dip each goose with white sesame seeds.

3. Put peanut oil in the wok, pour the oil into the oil cylinder, then put the goose breast into the wok one by one, fry it over medium heat until golden brown, put oil while frying, drain the oil from the colander after frying on both sides, and serve.

Smoked goose

Features:

Raw materials:

1 package fresh tofu, 1/2 cups shredded mushrooms, a bowl of shredded carrots, 1/2 cups shredded cooked bamboo shoots.

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

Production process:

1. Mix the seasoning well for use.

2. Heat the oil pan, add 3 tablespoons of oil, saute shredded mushrooms, shredded bamboo shoots and shredded carrots, add 1/2 seasoning and saute until fragrant, and turn off the heat for later use.

3. Cut the whole stack of fermented bean curd in half with a knife, each half is a little bigger than a soup pot cover (if it is too big, cut it in half), and divide all fermented bean curd into two equal parts (or four equal parts, depending on the size of vegetarian roast goose buns). It doesn't matter that the shape of sufu is not necessarily regular.

4. Take a brush dipped in seasoning and brush it evenly on a piece of tofu, then take a piece and put it on the previous piece of tofu (so that both sides of tofu can be dipped in seasoning). Brush a piece of tofu, put the fried stuffing in the middle, roll up the tofu, brush the seasoning on the lower layer, and wrap it with plastic wrap for later use.

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

6. Put the wrapped bean curd into the steamer, and be careful not to let the bean curd roll touch the edge of the steamer. Steam on high fire for 10 minute, and take out the plastic wrap for later use.

7. Take a heat-resistant pot (a pot that can be burned empty), spread tin foil, pour in black tea (two bags of black tea bags can be used to tear and pour out tea leaves, and oolong tea can also be used, with different smells), add about the same amount of yellow sugar and a handful of uncooked rice, put it in a hollow steamer, turn on the fire and cover it until it smokes, and put in a roll of rotten skin (be careful not to touch the pot edge) and smoke until it is golden.

White geese lay eggs.

Features:

Raw materials:

Fresh goose, mutton stuffing, Jiangfan, onion, ginger, minced garlic, honey.

Production process:

1. unhairing, eviscerating, cleaning and soaking fresh goose 1 in salt water for 30 minutes.

2. Make meatballs with mutton stuffing, rice and minced onion, ginger and garlic.

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

Brush a layer of honey and oil on the goose skin.

5. Put in microwave fire 10 minute and turn to slow fire 10 minute.

6. Take it out and put it in an oval or square dish. Knock the goose fart with chopsticks when eating, and a meatball will drop every time you knock it.

Goose yellow meat

Features:

Golden in color and shaped like a bergamot. Crispy outside and tender inside, with strong aroma of juice.

Raw materials:

250g pork, 4 eggs and 75g horseshoe. 3 grams of salt, 2 grams of pepper, monosodium glutamate 1 gram. Egg bean powder 35g, onion 10g, ginger 10g, oil 500g, pickled pepper 10g, soy sauce 15g, vinegar 10g and sugar 20g.

Production process:

Wash water chestnut, peel it, chop it with pork separately, put it in a bowl, add salt, pepper, monosodium glutamate, egg bean powder, chopped green onion and Jiang Mo and mix well to make stuffing. Mix the eggs, spread them into an egg skin in a baked pot, spread the egg skin on the table, and spread the egg white and bean flour. Put stuffing in the middle, then roll the egg skin into a rectangle with a width of about 5 cm and a thickness of about 0.7 cm, and then cut it into a "bergamot" shape with a knife. Put the wok on the fire, heat it with oil (about 150℃), put the bergamot in the wok, fry it until it turns yellow, take it out and put it on a plate. Heat oil, stir-fry shredded pickled peppers, add soy sauce, vinegar and sugar, cook into fish-flavored juice, and pour it on bergamot rolls.

Fried goose slices with gold and silver

Features:

This dish looks like gold and silver and tastes delicious.

Raw materials:

Ingredients: sliced goose 1 25g, flower buckle100g, vegetable juice 300g, egg white1.

Seasoning: ginger flower 10 tablet, 3 teaspoons of garlic, 0.5 teaspoon of wet starch, 3 teaspoons of refined salt, pepper and monosodium glutamate 1 teaspoon, 2 teaspoons of sesame oil and 500g of peanut oil.

Production process:

Mix goose slices with egg whites and wet starch. Put the distant vegetables into the pot, add some salt, splash in boiling water, fry the distant vegetables until they are nearly cooked, and filter out the water. Put the oil in the wok. When the oil is heated to 30%, put the goose slices in the wok, pull the oil until it is half done, and pour in the flower buttons.

Drain the oil from the filter. Put the wok back on the stove, add ginger tea, garlic and vegetables, add goose slices and flower buttons, and use wet starch.

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