Accessories: coriander (100g)

Seasoning: salt (10g)? Sugar (10g)? Green onion (10g), ginger (10g), pepper (10g), cooking wine (50g) and sesame oil (15g)?

1. Knead beef tendon with salt, sugar, pepper and a little nitrate (one week in winter and three days in summer, including turning twice), take it out and wash it; Pick and wash the coriander.

2. Put beef tenderloin, chopped green onion, Jiang Mo, cooking wine and appropriate amount of water (water is subject to beef) into the pot until it is 70% rotten, take it out and let it cool, brush it with sesame oil to avoid drying thoroughly.

3. When eating, cut it into thin slices and put it on the plate, drizzle with sesame oil, and serve with coriander.

Lean mutton 1000g, onion 25g, ginger 25g.

Seasoning: monosodium glutamate 4g, refined salt 10g, pepper 5g and Shaoxing wine 20g. ?

(1) Put the washed mutton in a cold water pot, rinse thoroughly and drain.

(2) Change the water in the pot, add the cooked mutton, add pepper, onion, ginger slices and salt, and take it out after cooking.

(3) Mix the soup with onion, ginger, pepper, salt and monosodium glutamate, soak the cooked mutton, let it cool, and then cut it into plates.

Whole goose, salt, star anise, onion, ginger, salt water.

Steps:

1. First slaughter

Workers slaughtered, bled, scalded, depilated, cleaned the lower cavity of the right wing and cut off the wing tip and claws according to the conventional method. Soak in cold water for about 1 hour, and wash the remaining internal organs and blood. Hang for 1 ~ 2 hours and drain.

Rub salt and marinate.

Add 1 ~ 2kg star anise powder into 100kg salt according to the proportion of 6 ~ 7% of the white-striped goose, mix well, fry dry, smear on the body cavity and body surface of the goose, and pile the goose in a jar for 2 ~ 4 hours (about 4 hours in winter and 4 hours in summer).

Digging salt water

In the process of dry curing, the water and blood in goose meat penetrated into the body cavity. At this time, you can lift the goose wings, open the anus with your fingers and release brine, that is, dig brine, then marinate it in the human tank for 2 ~ 3 hours, and then dig brine for the second time.

4. Rehalogenation

After marinating, the goose is soaked in the marinade for 4-5 hours. The marinated soup can be new or old, and the old is better. The new brine is made of saturated brine boiled with ginger, onion and star anise. Old bittern is the bittern made and cooked by new bittern for many times. Old brine contains water-soluble protein, amino acids, carnosine, creatine, cantharidin and other flavor components, which makes the pickled goose taste more delicious.

Ironing skin

After the heavy brine comes out of the can, hook the goose neck with a hook, pour boiling water on the body surface to make the muscles and epidermis look tight and full, and hang it in a ventilated place to drain the water.

dry

Insert 8 ~ 10 cm long reed tube or small bamboo tube into the anus of goose blank, put a little ginger, onion and star anise into the body from the opening, and hang the goose blank in the oven. Usually, Chai Lu, pine branches and pods are used as fuel. The residual fire after combustion is divided into two rows, which are distributed on both sides of the furnace to make the heat uniform. After baking for 20 ~ 30 minutes, the goose blank can be dried. The dried goose skin is crisp but not tough.

cook

Add ginger, onion, star anise, yellow wine and monosodium glutamate into the water, and stop the fire after boiling. Put the goose blank in, boiling water will soon enter the human body cavity from the opening under the wings and anal canal, and the water temperature will drop. At this time, lift the goose leg, pour out the soup in the body cavity, then put it into the pot, and add cold water with a total water volume of 1/6 to make the water temperature inside and outside the goose consistent. Cover the goose with a lid slightly smaller than the pot, inject it under pressure, immerse it under the liquid surface, stew for about 30 minutes, and heat it to a big fire. After the first rotation, lift the goose and pour out the marinade in the body cavity, put it in the pot and stew for about 30 minutes, then heat it with fire for the second rotation, then lift it and pour it into the pot and stew for 5- 10 minutes.