One goose (10 Jin)

Nanjiang 3-4 Liang

Brown sugar1half

A little peanut oil

7-8 heads of garlic with one head

A little salt

An iron hook

A little chicken powder

The practice of Chaozhou mother's authentic braised goose

Deal with the goose and dry it. Rub a little salt on the inner wall of the abdominal cavity of the goose, and put 1/3 of ginger into the abdominal cavity of the goose.

Put the whole goose, goose gizzard, goose liver, claws and wings (thick pork belly) into the pot, add cold water, and the water just passes through the goose. Add the garlic, the remaining southern ginger, cooking oil, soy sauce, chicken powder and brown sugar into the pot. Put the lid on the pot.

After the strong fire is boiled, immediately change to medium fire, and then simmer for about 20 minutes.

After 20 minutes, uncover the cover, hook it up from the neck with an iron hook, erect the whole goose, let the soup in the abdominal cavity flow out, turn the goose over by the way, then lie back in the pot, cover it again and continue to stew for 20 minutes. Note: If the pot is too full, you need to take out the other meat except the goose and put it aside first. After hanging the goose for juice, put them all back in the original order.

After another 20 minutes, uncover and repeat the fourth step. Cover and cook for another 20 minutes.

After 20 minutes for three times, remove the cover, pick up the viscera, claws and wings (thick pork belly) from the second step and put them aside, then pick up the garlic and throw it away. Also use an iron hook, put the goose up and hang the soup, then put it back and stew for ten minutes.

After ten minutes, take out the goose, put the pork into the soup, and take out the goose. This exchange step should be repeated many times, each time with an interval of about 10 minute, until the soup becomes very thick.

Finally, the juice is thick, and there is almost only one bowl (rice bowl) left, and if you insert the goose breast with chopsticks, you can insert it smoothly and there is no blood coming out, which indicates that the goose is ripe. You can stop the interchange step.

Turn down the fire, and use a big spoon to pour the soup evenly on the goose from beginning to end, about 15 minutes.

Hang the goose from the pot and drip juice for about 1 minute, so that the juice on the goose will not be so much.

Then put the viscera and paws and wings (thick pork belly) back and turn them over for a little taste. After about 1-2 minutes, fish them out and put them on a plate.

Dish all kinds of braised pork.

Put the goose on a clean plate, cool it, cut it into pieces and put it on a plate.

Tips

1, don't pour out the marinade! After marinating the goose, add scalded goose intestines, fried tofu, fried pigskin and anything you want to marinate while it is hot. It's delicious!

2. Authentic Chaozhou braised goose must be dipped in garlic white vinegar.

Practice: garlic? White vinegar? A little sugar? A little salt