Slaughtered 1 fat goose (2000g), 5 grams of cinnamon, 3 grams of pepper, 5 grams of star anise, 5 grams of licorice, 50 grams of ginger, 25 grams of coriander, 0/50g of sweet and sour vegetables/kloc-0, 20g of pepper oil, 50g of refined salt, 250g of soy sauce and 50g of sugar.

Process practice: burning.

Side dish area: hot dishes; Meat dishes.

The menu belongs to Cantonese cuisine.

Production method:

1. First, put cinnamon bark, star anise, Sichuan pepper and licorice into a small cloth bag, put it in a clay pot, add clean water (3000g), soy sauce, refined salt, white sugar and Shaoxing wine, boil it on medium fire, then put it in a fat goose, roll it with slow fire for about 10 minute, and pour out the soup in the goose cavity. After taking out and cooling, slice the goose meat on both sides, remove the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and wrap 30 grams of wet starch on the goose meat and goose skin for later use.

2. Stir-fry the tripod with medium fire, drain the oil. When the oil is heated to 50% (about 160 degrees Celsius), drain the goose bones first, then fry the goose meat (with the skin facing upward), leave the back end of the pan for about 3 minutes, turn over while frying, and then return to the furnace for about 7 minutes; Continue to fry until the bones are hard, the skin is crisp and golden, then pick it up and pour the oil into the oil return basin. Put the goose bones into a dish, cut the goose meat into pieces with a diagonal knife and a length of 6 cm and a width of 4 cm, cover them with sweet and sour vegetables and coriander leaves, drizzle with pepper oil, and serve with Chaoshan sweet sauce or plum sauce.

Health tips:

Goose meat has high nutritional value and is rich in protein, vitamin A, beta-carotene and vitamin D. It has the functions of nourishing stomach to quench thirst, nourishing yin and benefiting qi, warming stomach and relieving lead poisoning. The recipe is delicious and nutritious.