1. Main ingredients

Ingredients

1 slaughtered fat goose (2000g), 5g cinnamon, 3g Sichuan pepper, 5g star anise, licorice 5g, 50g galangal, 25g coriander, 150g sour beet, 25g pepper oil, 50g refined salt, 250g dark soy sauce, 50g sugar, 50g Shaoxing wine, 50g wet starch, 1500g raw oil (Consumption 100 grams).

2. Preparation

Method

1. First put cinnamon, star anise, Sichuan pepper, and licorice into a small cloth bag, tie the mouth and put it into a clay basin. , add water (3000 grams), soy sauce, refined salt, white sugar, and Shaoxing wine, bring to a boil over medium heat, add the fat goose, switch to slow heat and boil for about 10 minutes, then pour out the soup in the goose cavity, and put it into a basin Medium, cook while turning, about 30 minutes until cooked (insert a chopstick into the breast meat and the water will come out when there is no blood). After taking it out and letting it cool, slice off both sides of the goose meat, take out the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and use another 30 grams of wet starch to coat the goose meat and skin evenly, and set aside.

2. Heat the frying cauldron over medium heat, add oil, and when the oil is 50% hot (about 160 degrees Celsius), add the goose bones first, then add the goose meat and fry (skin should be facing up) ), remove from the fire and deep-fry for about 3 minutes, flipping while frying, fry for about 7 minutes before returning to the oven; continue frying until the bones are hard, the skin is crispy, and golden brown, take it out, and pour the oil back into the oil. pot. Put the goose bones into a plate, cut the goose meat into 6 cm long and 4 cm wide pieces with a diagonal knife and cover it with the bones. Mix it with sour beet and coriander leaves. Pour the pepper oil on top and serve with Chaoshan sweet sauce or Serve with plum paste sauce.

3. Special

Points

Purple-red color, crispy skin and tender meat, rich sweet flavor, dipped in sweet sauce, with Chaoshan flavor.