Preparation of goose paste
Sauce:
Material A: Lee Kum Kee Seafood Sauce 2500g Haitian Bamboo HouSauce 1500g Sijibao Peanut Butter 300g Yang Xiecheng Satay Sauce 300g Zijin J Chili Sauce 300g Huaqiao Guilin Chili Sauce 300g Guanghe Sufu 350g Donggu Nanru 350g Lee Kum Kee Caishen Oyster Sauce 500g.
Material B: Miaoduo curry powder 25g spiced powder 50g delicious source Jiangsha powder 50g dried tangerine peel powder 50g soil fish powder 100 goose star anise powder 50g Amomum tsaoko powder 50g.
Material c: 300g dried onion, 300g garlic, 1 kg arowana edible blending oil, 3 kg.
Production process:
1 Pour material A and material B into a basin and mix them evenly with a blender.
Add 50 grams of oil to a hot pot and stir-fry dried onion and garlic until fragrant.
3 Put all the raw materials into the pot, leave 400g of oil instead of slow fire, keep it slightly rolling until 15min, turn off the fire, and be careful not to cook it.
Put the goose paste into a container, and finally cover it with 400g oil to prevent mildew.
Taste:
Maotai-flavor type
Applicable dishes:
Braised beef brisket, stewed goose and clay pot rice.
Save method:
Seal the oil seal at room temperature for 30 days.
The practice of burning geese in Shunde;
Lionhead Goose A goose weighing 7 kg for 60 days.
Material a: 4 pieces of ginger and garlic 1 piece.
Material b: the seasoning is salt 10g monosodium glutamate 15g chicken powder 15g yellow sugar 40g soy sauce 10g.
C sauce: goose sauce 150g, rice wine above 30℃ 1 kg.
Production process:
1 lion goose weighing 7 kg, cut into pieces, boiled in water and fished up.
2 Pour 50g of oil into the pan, dry the goose with a spatula, and serve it golden.
Heat the oil and fry the ginger and garlic until dry.
4. Take the oil pan, add the material A and goose paste, stir-fry until fragrant, and pour in the roasted goose for fragrance.
5 Pour in a catty of rice wine, add material B, cover the lid and cook for 1 min. Let the alcohol work on the lid. When you light a hot pot with a musket, it will ignite the flame of alcohol and give off the flame oil with rich wine fragrance. The scene is spectacular. This process lasts about two or three minutes until the flame goes out and the alcohol in the pot burns out.
6. Simmer on medium heat for 20 minutes until the dry water is ready to eat. If the goose is hard, add 500 grams of water and simmer until it suits your taste.
Goose meat is similar. Adding clear soup can scald mushrooms and vegetables.
Taste:
Sauce and wine are fragrant.
Precautions:
The taste of 1 varies from place to place, so it should be increased or decreased appropriately.
It is best to use a musket when igniting to prevent the flame from burning your hands.
You can make spicy food. If you make it salty, add dried pepper and pepper.