1, attention should be paid to the selection of storage containers for braised geese. It is best to choose stainless steel containers. After the braised goose is boiled, pour it directly. Stainless steel can not only keep the color of braised goose unchanged, but also be clean and hygienic. Followed by ceramic utensils, the worst is iron, aluminum and other containers that have a great influence on the color of braised goose. Try not to use wooden ones, otherwise it will smell bad and it will easily turn the color of brine black. Be careful not to stir the brine goose at will. The storage environment of brine should be clean and tidy, and it should not be exposed to the sun and ventilated to ensure that the brine is not easy to deteriorate.

2. There is usually a layer of oil slick on the brine goose, and it is best to leave a thin layer. Then wash the foam, and filter the precipitate with gauze to keep the braised goose clean. Because of this thin layer of oil slick, it can ensure the fragrance of braised goose and isolate the influence of external heat on braised goose. Therefore, proper oil slick has a certain protective effect on braised goose.

Refrigerator can also play a great role in preserving brine. Just cook the salted goose, filter out impurities with gauze, cook it again, seal it with plastic wrap after cooling, and put it in the refrigerator.