After cleaning the goose meat, evenly knead the surface layer and the abdominal cavity with proper amount of salt and high-alcohol liquor. After kneading, let it stand for 20-30 minutes, then soak it in clean water to clean the taste of liquor and remove excess salt.

Note: Don't use too much salt for pickling and rubbing, just gently rub a layer, and the pickling time should not be too long. If the pickling time is too long, it will cause the pickling to taste, and it is difficult to grasp the amount of salt in the later stage of marinating, which can effectively remove the odor.

Spiced braised goose

50 kg proportional formula

Spices: 50g of star anise, 40g of cinnamon, 40g of angelica dahurica, 40g of fennel, 30g of Amomum villosum, 25g of kaempferia kaempferia, 25g of Gan Song, 20g of Amomum tsaoko, 20g of allspice, 0/5g of cardamom/kloc-,0/5g of bibo/kloc, and 0/5g of cardamom/kloc-.

Seasoning: ginger, green onion, refined salt, monosodium glutamate, sugar, chicken essence and white wine.

Production method:

First, the broth is boiled:

Preparation materials:

Tools: a 45# stainless steel barrel, a 60 mesh leak and a wooden stick.

Ingredients: two spice bags, pork bone 15 kg, an old hen, 2 kg of ham and 2 kg of pork skin.

Practice:

1, clean pig bone, break it from the middle and put it into a stainless steel bucket; The old hen is cleaned by eviscerating and put into a stainless steel barrel; Cut the ham into small pieces instead of a knife and put it in a stainless steel bucket; 2 kg of pork skin, cleaned and put in a stainless steel bucket.

After completing the above steps, add clean water to about 90% of the stainless steel barrel.

2. Add 250g of ginger (cracked), two onion knots (with roots, and tied onion leaves) and 0/00g of high-alcohol liquor/kloc-into a stainless steel barrel.

3. Boil with high fire, and then cook with medium fire until the crisp bones of pig bones are broken, then add a spice bag to continue cooking, and turn off the fire until the crisp bones and other ingredients are completely melted or become residues, and filter out the broth with 60 mesh.

Note: 50 kg of broth is needed to make brine. If too much water evaporates in the process of boiling the broth, clear water can be added.

Second, the brine configuration:

1, fried sugar color:

Add a little base oil to the wok, pour in 500 grams of white sugar, and stir-fry with low fire. After the white sugar is completely melted, dense small bubbles will appear, and then they will become big bubbles. When they become small bubbles again, add 500 grams of hot water prepared in advance, which is the color of fried sugar.

2. Boil the filtered broth, pour the fried sugar color into it, then add 700g of refined salt, 500g of white sugar, 300g of monosodium glutamate and 200g of chicken essence, then put it into a new spice bag and boil it for one hour, then take it out and let the brine cool for later use.