Braised goose has a unique preparation method and exquisite ingredients.

The famous "Xikou Goose Meat" from Xikou Township, Loxi Town, Chaoan, Chaozhou is even more popular and famous far and wide.

Some old overseas Chinese who returned to their hometowns even made a special trip to taste it.

It has its own secret recipe, and the stewed goose meat is amazing!

Here is a brief introduction to the cooking method of braised goose for the pleasure of gourmets.

If you are interested, you may wish to visit the kitchen in person and try your hand at making it.

1.

Ingredients: One goose, two pounds of high-quality soy sauce, two ounces of sugar, two ounces of salt, half a pound of MSG, one piece of lemongrass, six ounces of cinnamon, six ounces of Sichuan pepper, six ounces of star anise, three ounces of Gandan, and three ounces of cloves

, two strips of garlic, six liang of south ginger, one pound of fat pork, enough water to soak the goose.

2.

Stir-fry the Sichuan peppercorns until slightly fragrant, slice the fat into slices, crush the galangal, add soy sauce, sugar, star anise, lemongrass and garlic, add water, bring to a boil over low heat to make a stewed soup.

(Sichuan pepper and other spices should be wrapped in gauze into small packages) 3.

After slaughtering the goose, remove its feathers, wash it with clean water, hang it up to dry, and evenly apply salt on the skin and inner cavity of the goose body. Stop for a moment and put it into the prepared brine (soak the goose body in the brine).

, the degree is when the abdomen is full).

After simmering for about ten minutes, lift the goose away from the soup surface.

After it cools down slightly, put it into the stewed soup and simmer for ten minutes, then remove it from the soup surface.

This is to make the inside and outside of the goose evenly heated, and to make it easy to color. After brine, the color will be bright and clean.

Finally, put the goose into the stewed soup and simmer for about two hours, turning the goose several times in the middle.

After marinating, take it out and let it cool before cutting it into pieces and putting it on a plate, and add an appropriate amount of marinated soup evenly.

If you cut the goose into pieces while it is still hot, it will become unsightly due to muscle contraction.

In recent years, production has developed, the economy has been active, and people's living standards have improved. Braised goose stalls are dotted here and there, and there are many eaters.

Every four o'clock and eight festivals, there are often stalls in the market that sell meat and marinade, and the roads are lined with big pots and cauldrons, which are full of festive atmosphere. During normal banquets, people always like to take a plate and go to the market to chop goose meat and serve with it.

Add a few strips of green coriander, add garlic vinegar, and eat it as a dip. The flavor is endless.