After all the internal organs are removed, it is necessary to soak the goose's blood and blood, and then it is necessary to marinate it. The marinade formula for curing the goose here is also relatively simple: refined salt150g, ginger100g, appropriate amount of cooking wine, drain the duck from which the blood is removed, then evenly smear all the places with marinade and marinate for more than 2-5 hours. Please pay attention here.
After the ducks are processed, let's make brine:
1. Prepare the bittern spice formula: Nanjiang100g, Amomum tsaoko 50g, Cinnamomum cassia100g, Illicium verum100g, Zanthoxylum bungeanum 50g, fresh citronella100g and dried tangerine peel/kloc-0.
2. Prepare fresh spices: dried flounder100g, coriander 500g, parsley 500g, dried onion 500g, dried red pepper150g, onion 500g, chive 500g and garlic 500g.
3. Prepare seasoning: edible salt100g, crystal sugar150g, soy sauce150g, maltol 50g and white wine 50g.
4. Making soup stock: prepare pork spine, old chicken and trotters, blanch in a pot after removing blood from clear water, then put in a soup bucket, add a proper amount of water, add onion and ginger, and boil over high fire, continuously remove blood foam during the boiling process until the soup becomes clear, and then turn to low fire for 6 hours to obtain soup stock.
5. Making Brine: 1. Make spice bags after all spices are processed, and then put them in the broth barrel. 2. Boil the oil from the pan. When the oil is heated to 40-50%, put the fresh spices in the oil and fry it slowly until it is dry and yellow, then take it out, and then wrap it in gauze like the spices and put it in the broth for boiling. Remember not to wrap the spices and fresh spices too tightly, it is better to loosen them a little. 3. Stir-fry the sugar color, cook the oil in a pan, add the prepared crystal sugar after the oil is heated, stir-fry it with strong fire, stir-fry it with slow fire, add 500 grams of water after the sugar color is stir-fried, pour it directly into the broth barrel after boiling, and then add seasonings such as salt in turn to season the brine soup. After all seasonings are added, boil it with strong fire and slow cook it with low fire for 2 hours to get the brine.
6. After the brine is made, we can marinate the product. We put the processed goose into the brine, boil it with strong fire, and then change it to slow marinating with medium and small fire. Here, we need to pay attention to it. After the whole marinated goose is put into the pot, we should pay attention to turning it over during the marinating process, so as to make it taste evenly. It takes a long time to marinate the goose, about two hours. After marinating, soak it in brine for about 10-20 minutes to make it taste better. Then take the goose out of the marinated pot and hang it for natural cooling. Pay attention here. Don't cut the goose out in a hurry. Put it for about 15 minutes before cutting it.
It is very necessary to test the technology in the whole production process of braised goose, because it is a whole goose, and if the experience is not in place, it is likely to have uneven taste.