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Prescription of medicated diet: roast taste: homely taste. Preparation time: 10 minutes. Number of people: 2 people. Difficulty: junior high school cooking time: 30 minutes.

condiments

Goose 300 grams

condiment

Peanut oil 200g, salt, soy sauce, onion, ginger, garlic, starch and brown sugar.

Red roasted goose

1. Cut the cooked goose into squares of 1 cm, fry it with peanuts and take it out for later use.

2. Put the soy sauce, brown sugar, wet starch and refined salt together, and add appropriate amount of water to make a thin paste for later use.

3. Put a little peanut oil in the pot. When the oil is hot, add onion, ginger and minced garlic. After cooking, add the fried goose, stir fry, hook the thin paste made of brown sugar and wet rice, stir fry again, and wait until the thin paste thickens and sticks to the goose evenly, then serve.

Roast goose

Materials:

Goose with bone 300g, bamboo shoots100g. Seasoning: soy sauce, cooking wine, salt, onion and shredded ginger.

Exercise:

1. Wash and boneless the goose.

2. Stir-fry shredded ginger and onion in hot oil in a pot, and then stir-fry goose meat in a pot until the goose meat changes color.

3. Add cooking wine and soy sauce, cook for 3 minutes on high fire, and then simmer slowly.

4. When the goose is cooked, add bamboo shoots and salt, stir-fry evenly, and continue to use slow fire until the bamboo shoots are cooked and soft.

Salted goose

Processing method: 1. Slaughter, bloodletting, scald, depilation, disembowelling under the right wing, cutting off the tip of the wing and claws. Soak in cold water for about 1 hour, and wash the remaining internal organs and blood. Hang for 1 ~ 2 hours and drain.

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

3. In the process of marinating, the water and blood in goose meat seeped into the body cavity. At this time, you can lift the goose wings, open the anus with your fingers and release salt water. It is being marinated for 2 ~ 3 hours, and then marinated for the second time.

4. After re-marinating, soak the goose 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.

5. After scalding and rehydrating, hook the goose's neck with a hook, pour boiling water on the body surface to make the muscles and epidermis taut and full in appearance, and hang it in a ventilated place to drain the water.

6. Drying: insert a reed tube or a small bamboo tube with a length of 8 ~ 10 cm into the anus of the goose blank, put a little ginger, onion and star anise into the body from the opening, and hang the goose blank into 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.

7. Add ginger, onion, star anise, yellow wine and monosodium glutamate to boiling water, and cease 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 up and pour it into the pot and stew it for 5- 10 minutes. In the process of cooking, the water should be kept at about 85℃, otherwise the fat in the meat will melt and overflow, and the meat will get old. A marinated soup can be used repeatedly for a long time, and the older the better.

Cooking method of goose

Slaughter fat goose 1 bird (about 2,000g), cinnamon 5g, star anise 5g, licorice 5g, southern ginger 50g, coriander 20g, sweet and sour vegetables 150g, pepper 10g, sesame oil 5g and monosodium glutamate 5g.

[Cooking process]

1. Mix Zanthoxylum bungeanum, sesame oil, monosodium glutamate and lard to make Zanthoxylum bungeanum oil.

2. Put cinnamon bark, star anise and licorice into a small cloth bag, put it into a wok, add 3000g of soy sauce, refined salt, white sugar, Shaoxing wine and clear water, boil it over medium heat, put it into the fat goose for about 10 minute, pour out the soup in the goose cavity, put it back into the wok, and turn it over while rolling.

3. Take out the goose and let it cool, cut off the goose meat on both sides and remove the four-column bone; Chop goose spine into cubes and mix well with wet starch 10g; Evenly spread 20 grams of wet starch on the goose skin.

4. Heat the wok over medium heat, put the oil until it is slightly boiling, first put the goose bones, then put the goose meat (skin up), dip the end away from the fire, turn over while frying, fry for about 7 minutes, then return to the furnace and continue to fry until the hard skin of the bones is crisp and golden yellow.

5. Put the goose bone into the plate, and cut the goose meat into pieces with a width of 6 cm, 4 cm and 5 mm to cover the bone. Sweet and sour vegetables and coriander are served with vegetables, pepper oil is poured on goose, and Chaoshan sweet sauce is served.

Braised goose

Goose meat is very thick. Add brine and then braise in soy sauce, which tastes better.

There is also a dish in Chongqing called beer duck. I think you can also try the goose stew with beer.

The method is as follows: cut the goose into pieces, blanch it in a pot, wash it and drain it.

Heat the cold oil in the pot with sugar until the sugar bubbles float, stir-fry the goose pieces, and add salt, ginger, garlic, watercress and soy sauce if you like.

Stir-fry the peppers and red peppers together.

Put 1~ 1.5 bottles of beer into the pot, leaving half a bottle for some people to drink.

Bring the fire to a boil, then simmer until there is no water. Add the onion and stir-fry twice.