Ingredients: Beef Tendon (500g) Accessories: Coriander (100g) Seasonings: Salt (10g), Sugar (10g), Green Onions (10g), Ginger (10g), Sichuan peppercorns (10g), Cooking Wine (50g)

) Sesame oil (15 grams) 1. Rub and marinate the beef shank with salt, sugar, peppercorns and a little saltpeter (one week in winter, three days in summer, turning twice), wash it after taking it out; pick and wash the coriander

clean.

2. Add the beef shank meat, chopped green onion, ginger, cooking wine and appropriate amount of water (the water should cover the beef) in a pot and cook until 70% mashed, take it out and let it cool, and brush it with sesame oil to prevent it from drying out.

3. When eating, cut into thin slices and place on a plate, drizzle with sesame oil and add coriander to serve.

1,000 grams of lean mutton, 25 grams of green onions, and 25 grams of ginger slices.

Seasoning: 4 grams of MSG, 10 grams of refined salt, 5 grams of Sichuan peppercorns, and 20 grams of Shaoxing wine.

?(1) Place the washed mutton into a pot of cold water, blanch it thoroughly, wash and drain.

(2) Change the water in the pot, add the blanched mutton, then add the peppercorns, green onions, ginger slices and refined salt until cooked and fished out.

(3) Then use green onions, ginger slices, Sichuan peppercorns, refined salt, and MSG to prepare the soup. Soak the cooked mutton in it. After it cools, cut it and put it on a plate.

Whole goose, salt, star anise, onion, ginger, brine.

step 1.

The initial slaughtering process is based on conventional methods of slaughtering, bleeding, scalding and hair removal, eviscerating the animal under the right wing, and cutting off the wing tips and feet.

Soak in cold water for about 1 hour to wash away the broken internal organs and residual blood.

Hang for 1 to 2 hours and drain.

2.

Rub salt and marinate. Add 1 to 2 kilograms of star anise powder to every 100 kilograms of salt at a ratio of 6 to 7% for the white goose. Mix well, fry until dry, apply to the goose body cavity and surface, and fold the goose into a tank to marinate for 2 to 4 hours.

(About 4 hours in winter, about 1 hour in summer).

3.

During the dry pickling process, the water and blood in the goose meat penetrate into the body cavity. At this time, you can lift the goose wings, open the anus with your fingers to release the salt water, which is called pickling, and then stack it in a vat to marinate for 2 to 3 hours.

Carry out the second pickling.

4．

After re-brining, immerse the goose body in the brine for 4 to 5 hours. The brine can be new or old, with the old brine being better.

New brine is made by boiling saturated salt water with ginger, green onions and star anise; old brine is the brine that has been prepared and cooked many times.

The old brine contains water-soluble protein, amino acids, carnosine, creatine, prionine and other flavor ingredients, which make the pickled goose taste more delicious.

5.

After the skin is blanched and re-brined out of the vat, hook the neck of the goose with a hook, pour boiling water over the body surface to tighten the muscles and skin, and make the skin plump, and hang it in a ventilated place to drain away the water.

6．

For drying, insert an 8-10 cm long reed tube or small bamboo tube into the anus of the goose blank, put a little ginger, green onion and star anise into the body from the opening, and hang the goose blank into the oven.

Generally, reedwood, pine branches, bean pods, etc. are used as fuel. After burning, the remaining fire is spread into two rows and distributed on both sides of the furnace to make the heat even. After 20 to 30 minutes of baking, the goose blank has a dry shell all over it.

The goose skin dried and cooked in this way is crispy but not tough.

7.

Add ginger, green onions, star anise, rice wine and monosodium glutamate to the cooking water, bring to a boil and stop the fire.

Put the goose body in, and the boiling water will quickly enter the human body cavity from the opening under the wings and the anal tube opening. The water temperature will drop. At this time, lift the goose legs, pour out the soup in the body cavity, then put it into the pot, and add the total in the pot.

Add 1/6 of the amount of cold water to make the water temperature inside and outside the goose the same. Cover with a lid that is slightly smaller than the pot. Pressurize the goose so that it is immersed in the liquid. Simmer for about 30 minutes. Heat until continuous bubbles appear in the pot.

Stop the fire at this time. At this time, the water temperature in the pot is about 85°C. This process is called drawing.

After the first silking, lift the goose and pour out the stewed soup in the body cavity, put it into the pot, simmer for about 30 minutes, then heat it up, perform the second silking, lift the goose body, pour out the soup, and put it back into the pot.

, simmer for 5 to 10 minutes, and then serve.