1, wash the old goose you bought.
2. Hang the empty water for 1-2 hours, and then put it in a basin (preferably ceramic).
3. Sprinkle the right amount of salt and rub it carefully with your hands.
4. Then set the goose, find a stone to hold it down, and be sure to hold it down, so that the salty goose will be tight and delicious.
5. Turn it over for a day or two, so that the pressed salt water can penetrate easily.
After 6.7-8 days, if the weather is fine, hang it out until it is dry. Remember to take it back at night to avoid getting wet.
Techniques of curing goose meat
Salted goose is salted, so before cooking, it should be soaked in clear water for 6 hours to remove excess salty taste, then boiled for 1 hour, and finally soaked in Chinese cabbage. A pot of salted goose, with soup, meat and vegetables, is rich enough for three or four people. Although salted goose is preserved, it will not be too dry and its meat is salty and fragrant. It tastes a little meaty, which is very attractive. The salty goose still has some salty taste that permeates into the soup, making the simple Chinese cabbage salty and fragrant. Chinese cabbage that absorbs the essence of taste can't be missed. When the weather is good, bask in the sun every day, so that geese can get fat and keep their best condition. It can be pickled in 65438+February. Generally speaking, it is most important to marinate with large granular salt. Never use fine salt!
The method of delicious goose meat
Goose meat is tender, fragrant but not greasy. Most of them are simmered soup, and they can also be smoked, steamed, roasted, roasted, sauced and rotten.
Among them, red roast goose is the most delicious, and the method is as follows:
1. Cut the cooked goose into strips 1 cm square, fry them with peanuts and take them 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, add the onion, ginger and minced garlic after the oil is hot, add the fried goose meat after cooking, stir fry, hook the thin paste prepared with brown sugar and wet starch, stir fry again, and wait until the thin paste becomes thick and evenly sticks to the goose meat, then it can be eaten.