1 Goose must be fresh and bled before processing. If it is not fresh (suffocated during transportation), it will leave blood stasis, blue meat and poor taste. Remove hair and internal organs after bloodletting, and pay special attention not to leave sand. Then put it in clear water for 5 hours, remove the blood, and divide the whole goose into 12 pieces.

2 Blanch the chopped goose meat in water at 80℃, so that the uncleaned fluff in the goose feather bag expands when heated and falls off naturally. If the temperature of flying water is too high, it is easy to burn the goose skin and destroy the appearance.

Use oil after stewing. Depend on:

Put the processed goose meat into a pot, add traditional Chinese medicine and other seasonings to cook it, and then cook it in homemade oil for 15 minutes. The raw oil can not only remove fishy smell, but also enhance fragrance, and the oil should be wide when making.

Preparation method of raw oil:

Salad oil 1 kg, soybean oil 250g, low heat, add coriander root and celery 250g, onion, ginger and garlic100g, star anise 20g. ..

Production method:

(1) 100 kg white geese are unhaired, bled and soaked in clear water for 5 hours, and each goose is taken out and divided into 12 pieces, which is beneficial for setting the plate.

(2) Pre-cooking goose meat in water at 80℃ to remove fluff.

(3) Put 25 kg of stock, 80 g of salt, 50 g of monosodium glutamate, 200 g of onion ginger, 300 g of Huadiao wine 1 bottle, 50 g of star anise, 50 g of dried pepper, soy sauce 1 kg and goose into the pot, and then stew for 90 minutes.

(4) Put the stewed goose into 2kg feed oil, cook it on medium fire for 15min, take out the oil control, and serve on a plate.

Ingredients: 1 goose, 2 potatoes, 1 Chinese cabbage, cinnamon, tangerine peel, pepper, dried pepper, star anise, onion, ginger, garlic, thirteen spices, white wine, chicken essence, salt and soybean oil.

Exercise:

1. Slaughter, unhairing, eviscerating, cleaning and cutting the goose into small pieces.

2. Peel the potatoes, wash them and cut them with a hob.

3. Wash the Chinese cabbage and cut it into slender strips.

4. Pour a proper amount of soybean oil into the pot, add goose meat when the oil is hot, and pour a proper amount of white wine to remove the fishy smell.

5. Stir-fry the excess fat in the goose meat, add tangerine peel, cinnamon, pepper, dried pepper, ginger and onion, and continue to stir-fry for fragrance.

6. Add clear water without goose meat, add appropriate amount of salt to taste, and boil over high fire.

7. Simmer on low heat 1 hour.

8. Add potato pieces and Chinese cabbage strips.

9. Continue to simmer for half an hour and add appropriate chicken essence to taste.