raw materials:

1 light goose (appropriate weight is about 2kg).

Brine material:

5g of light soy sauce, 1g of dark soy sauce, 2g of clear water, 75g of cooking wine, 1g of Shantou Nanjiang, 5g of Sichuan pepper, 5g of cinnamon and 5g of aniseed.

seasoning:

8g vegetable oil (about 7g actual consumption), a little coriander, a little pepper, 25g big oil, 1g wet starch and 5g monosodium glutamate.

Practice:

1. Wash the goose, dry it, and soak it in brine.

2. Take it out and freeze the meat, paste it on the goose skin with 6 grams of wet starch, chop the goose bones into pieces with a knife, and add 4 grams of wet starch. [Gourmet China ]

3. Stir-fry the spoon with high heat, pour in the oil and bring to a boil, fry the powdered goose and bones together into red and white, and then take out and drain the oil.

4. put the bone on the bottom of the plate, then cover the goose with a diagonal knife, then mix the big oil, monosodium glutamate and pepper evenly, pour it on the goose, and put the coriander on the edge of the goose. Another 15 grams of pickled cabbage (sour ginger or cucumber) and 1 grams of Shantou plum paste sauce.

Features:

The color is red, white and bright, the bones are crisp and strong, the meat is fresh, fragrant, tender and delicious, and the banquet guests have a unique flavor.