Primary processing: the goose slaughter, bloodletting, scalded to remove the hair, the tail open a small mouth to clean the chamber, the goose oil will be reserved for another use. White goose washed, chopped off the feet and claws, remove the internal organs. Soak in cold water for about 1 hour, wash the remnants of viscera and residual blood.
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Hang to dry for 1-2 hours, drain.
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Rubbing salt curing: Prepare salt, five-spice powder and pepper for curing. The proportion of salt is calculated according to the white goose 6 to 7%, each l00 kilograms of salt plus 1 to 2 kilograms of anise powder. White goose 2355 grams, salt 142 grams, anise powder 2 grams.
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The frying pan is hot, the first salt stir-fry to remove moisture, followed by pepper, five-spice powder to stir-fry the flavor.
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The fried marinade will be coated with sassafras in the dry goose body cavity and the body surface, this step is similar to the "hot salt sassafras" salt water duck, be sure to evenly rub the whole body of the geese, including the inside of the belly. This step is like a spa for the goose, after the salt thoroughly scrub massage, the salt can be evenly penetrated into the goose's body. The moisture and excess oil of the goose must be released by rubbing the salt. Marinate the goose for about 4 hours.
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Keying the brine: During the marinating process, the water and blood in the goose meat will penetrate into the body cavity, at this time, you can lift up the body of the goose and release the blood, that is, keying the brine, and then continue to marinade for 2 to 3 hours, and then keying the brine for the second time.
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When marinating, you can prepare the marinade broth seasoning for soaking, 4 star anise, 2 sections of green onion, 4 slices of ginger, 142 grams of salt.
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Because there is no old marinade, so the marinade for soaking should be simmered over low heat to get the flavor.
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Rebrining: after keying the marinade, immerse the body of the goose in the marinade broth for 4 to 5 hours.
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Scalded Skin: After re-brining, hook the neck of the goose and pour boiling water over the surface of the body so that the muscles and skin are taut and full in appearance.
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Continue to hang in a ventilated area to drain.
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Because the drying time of 5 hours is relatively long, the goose skin has already formed a dry shell, so the drying step is dispensed with. However, later after tasting, I think it should be placed in the oven 90-100 degrees baked to the goose skin shell (to be stuffed in the goose body a little onion and ginger, star anise) so that after drying and then cooked goose skin crispy but not tough.
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13. Since you don't have the old marinade, you can add flavor by simmering the goose oil. Rinse the goose oil and cut it into small pieces, and prepare the green onion and ginger.
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Pot with a little water, goose oil onion and ginger into the pot, began to boil oil.
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Boiled goose oil sheng out and set aside.
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Prepare 2 sections of green onion, 4 slices of ginger and 4 star anise for cooking.
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In the pot, add ginger, green onion, star anise, goose oil, enough water, appropriate amount of salt, boil and cook the aroma and then cease fire.
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Put the goose billet in, boiling water quickly from the tail opening into the body cavity, the water temperature drops, this time to lift the neck of the goose, pouring out the soup in the body cavity, and then put into the pot. And add 1/6 of the total amount of cold water in the pot, so that the temperature of the water inside and outside the goose is the same.
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Add 1/6 of the total amount of cold water to the pot so that the temperature of the water inside and outside the goose is the same.
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Cover the pot with a lid slightly smaller than the pot, press-fill the goose so that it is submerged under the liquid, turn off the heat and simmer for about 30 minutes.
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After that, boil the fire and heat until the pot appears to be a succession of blisters when the ceasefire, at this time the temperature of the water in the pot is about 85 ° C. This process is called pumping.
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After the first extraction, the goose will be lifted and poured out of the body cavity of the brine broth, put into the pot, cease fire and simmer for about 30 minutes, and then heat the fire for the second extraction, and then lifted and poured out of the body of the goose broth, and then into the pot, and then simmered for 20 minutes, then can be up. In the cooking process, be sure to control the water can not open, Vespa at about 85 ℃, otherwise the fat in the meat melted and spilled over, the meat becomes old. Brine soup can be used repeatedly for a long time, the older the better.
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Out of the pot to lift the neck and pour soup, cool for use.
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Allow to cool and cut into pieces for serving. When serving, pour the marinade and goose oil on top for better flavor.
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