Use four or five kilograms of grass goose and cut it clean to keep the goose's vitality (blood).

After hanging the goose dry, rub the inside and outside with coarse salt, hang it for ten minutes, then rub the inside and outside with five-spice powder, add a little honey, and set aside.

Use half a pound of dried mustard greens, wash them, soak them until soft and cut them into four sections, set aside.

Put five grains of garlic, two strips of garlic, and a few grains of pepper into the goose belly. Use a little oil to fry the whole goose until fragrant.

Note that five-spice powder is easy to burn due to heat, so it is best to hold the goose neck in hand and fry the goose tail and belly first to let the oil seep out, and then fry other parts until the whole body is golden.

Remove the oil from the pot, put down the dried vegetables, add four red dates, put a bamboo bag on top, place the goose on it, add warm water and cook over medium heat for 30 minutes, open the lid, turn the goose over, add goose intestines and goose, and another

Add five fresh lemon leaves, measure the water, cover the pot and simmer over low heat for another 30 minutes, then turn off the heat.

When the goose is slightly cold, take out the chopped pieces and place them in a large bowl lined with dried vegetables.

This dish is also known as steamed goose because it is both braised and steamed, taking all the effort in cooking.

Steaming is a highly intelligent method of cooking food with water vapor. It was invented by our ancestors five or six thousand years ago and is still unique in the world.

"Original Flavor Pian" says: "Water is the beginning...fire is the chronology."

It is said that when the ancients entered the farming period, the method of cooking millet was to heat the stones, put the millet grains on them, and then sprinkle water on them to cook them.

By the time of the Yellow Emperor, according to the "Book of Zhou": "The Yellow Emperor began to steam rice for rice and cook rice for porridge." The wisdom of cooking with water has reached a high level.

"The Rites of Zhou" describes the responsibilities of the cook (chef) by saying "to hold the cauldron and the wok to bring water and fire together", which specifically explains the appearance of ancient cooking techniques. The same book also says that the cook is responsible for "cutting, cooking, frying and harmonizing, to achieve the desired outcome."

"Nine boils and nine changes, the supreme effect of exquisite micro-weaving." If readers remember the above-mentioned making of round dumplings, they will understand the inheritance of Hakka food culture.

The steamed goose dish embodies the philosophy of harmony. The fat and thick-meat goose is mixed with dried mustard greens that are locked in freshness by sunlight. The high-heat steam forces out the goose fat and penetrates into the thin dried vegetables, adding five spices and

The strong aroma of garlic makes a delicious dish with all five flavors.

"Guoyu 6.4 Zheng Yu" says: "Husbands and animals cannot continue if they are the same. When one is equal to another, it is called harmony. Therefore, it can grow abundantly and everything can return to its original state." This shows that this dish is a harmonious blend of light and dark, fat and thin.

The wonderful.

I have been living in Canada for 30 years, and this dish is not included in every New Year’s Eve dinner at home.