Red roast goose, with unique production method and exquisite materials. The famous "Xikou Goose Meat" in Xikou Township, Linxi Town, Chaoan, Chaozhou, is famous far and near. Some old overseas Chinese who returned to China also made a special trip to taste it. It has its own secret recipe, and the stewed goose is amazing! This paper briefly introduces the cooking method of braised goose meat for the benefit of gourmets. If you are interested, you might as well go to the kitchen and do it yourself.

1. material: goose-specific, 2 Jin of superior soy sauce, 2 ounces of white sugar, 2 ounces of salt, 2 ounces of monosodium glutamate, 1 ounce of citronella, 6 ounces of cinnamon, 6 ounces of pepper, 6 ounces of octagonal money, ganden San Qian, San Qian clove, 2 ounces of garlic, 6 ounces of Nanjiang, 1 catty of fat pork, soaked in water.

2. Stir-fry the pepper until it is slightly fragrant, slice the fat, break the southern ginger, add soy sauce, sugar, star anise, citronella and garlic, add clear water, and boil it with low fire to make a marinated soup. (Pepper and other spices should be wrapped in gauze into small packets)

3. Slaughter the goose, depilate it, wash it with clear water, hang it dry, spread it evenly on the epidermis and inner cavity of the goose with salt, pause for a moment, and put it into the prepared gravy (the gravy is to immerse the goose and fill its abdomen).

After simmering for about ten minutes, hang the goose from the noodle soup. After a little cooling, put it in the marinated soup and simmer for ten minutes, then hang it away from the noodle soup. This is to make the goose meat evenly heated inside and outside, easy to color, and bright and bright after brine. Finally, put the goose into the marinated soup and cook for about two hours, turning the goose several times in the middle. After the brine is cooked, take it out and let it cool, then cut it into pieces and put it on a plate, and evenly add a proper amount of brine soup. If you cut the goose while it is hot, it will look ugly because of muscle contraction. In recent years, with the development of production, the active economy and the improvement of people's living standards, red roasted geese are spread all over the country, and many people eat them. Every four or eight o'clock, there are often stalls in the market that use slaughter instead of halogen, and the roadside is full of cauldrons and cauldrons, full of festive atmosphere; Usually, people always like to take a plate, chop goose meat in the market, add a few green parsley, mix vegetables with garlic vinegar, and dip it in. For details, please see Chaoshan San Chengguan.