Among them, Taishan Wuwei Goose has formed two characteristics: Haiyan and Wencun. Its "five flavors" are fresh, salty, sour, sweet and spicy, and there are several seasonings and spices such as sugar, wine, vinegar, soy sauce, dried tangerine peel and licorice, which are the essence of making five-flavored geese. In the production process, a spiced goose is finished through the processes of flying water, pickling, frying and stewing. Goose skin is sauce-colored, the meat is tender and tender, the five flavors blend, and the lips and teeth remain fragrant. Goose bones, in particular, are crispy and delicious, with endless aftertaste.
""Wuwei goose is what goose is selected in Guangdong?
The first step before making a five-flavor goose is to choose the right goose, which is also very important. Goose meat is too big, undercooked, the growing period is too long, the meat is too old, and the meat is tender and smooth. Selected from Kaiping "Magang Goose", the growing period is 3-4 months, weighing about 4 kg. This kind of goose is naturally stocked, grows on grass and grain, and has tender meat.
Of course, we still need to pay attention to many details and methods to make authentic five-flavored geese.
First of all, the slaughtered geese should be stripped of fatty oil and washed in water to eliminate the fishy smell and greasy shape.
Secondly, the goose skin should be pickled and colored, fried into crispy skin, and served with braised sauce, which is a typical feature of Wuwei goose meat.
Thirdly, to make the authentic "five flavors", the preparation of sauce is very important, and the deployment of ingredients must be mastered.
Fourth, it is very important to control the final simmering temperature, so that the goose can be old and full of flavor.
Having said so much, maybe everyone thinks I'm wordy. In fact, all these knowledge points need to be mastered in order to make a good five-flavor goose. Even if one step is not in place, Wuwei goose is not successful. Join me in the production time and share the practice of Wuwei goose. Welcome to learn to collect.
-Wuwei goose-characteristics: brown and bright skin. The instant of cooking is full of fragrance. Take a bite, the goose looks fat but not greasy, the skin is crisp and the meat is tender, especially the bones are crisp and chewy. The whole goose doesn't even waste bones, which makes people unforgettable for a long time.
Young goose 1 only (about 4 kg) with half a staple food.
Ingredients: soy sauce 250g, sugar 150g, white wine 50g, 2 spoons of balsamic vinegar; Tangerine peel, licorice, ginger, garlic and star anise.
-Start making-
(1) Prepare the ingredients, clean the goose after slaughter, cut the belly of the goose, remove the viscera and fat, cut off the wings and buttocks, wash the goose's feet and wash them twice with clear water. Shred ginger and chop garlic cloves into garlic paste.
(2) Wash the pot with flying water and boil the water. After cooking, lift the goose leg, blanch it from the back of the goose to the body of the goose for 3-4 times repeatedly in boiling water to remove its fishy smell and peculiar smell, so that the goose skin becomes tight and firm. Drain the water after scalding. (Note: Don't fly for too long, or the nutrition will be lost. )
(3) Marinate a larger pot, add 250g of soy sauce, 50g of white sugar 150g, 50g of white wine and half a spoonful of salt, and mix well to form a sauce. Put the whole goose in, cover it with sauce for 3-4 times (including its belly), cover it with wet towel and marinate for 30 minutes. (Note: The amount of soy sauce must be sufficient, not only colored, but also salty. )
(4) Fry with kitchen absorbent paper, and slightly absorb the moisture on the goose skin for later use. Wash the pan again to dry the water, add a little more oil, the oil temperature is 8 layers (the oil is tumbling), lift the neck and goose legs, stir-fry the goose back and forth twice in boiling oil, and take it out as long as the skin turns brown.
(5) Leave a little oil in the saucepan, stir-fry shredded ginger and garlic until fragrant, pour in half of the marinade, and add 1 bowl of boiling water. Put a bamboo mat (bamboo mat with coarse mesh) at the bottom of the pot, spread a layer of star anise, dried tangerine peel and licorice, put down the whole goose, then pour the other half of the sauce into the goose belly, and finally add 2 spoonfuls of balsamic vinegar. Cover the pot and simmer for 30 minutes on high fire, and then simmer for 15-20 minutes on low fire. During this period, turn the goose a few times to make it evenly heated and absorb the sauce. Scoop up the sauce from time to time and pour it on the goose. Finally, pour the sauce of goose belly into the pot, stew for about 5 minutes, then turn the goose over and marinate for about 10 minutes, so that the goose skin is evenly colored and juice is collected. Time is up. Cut the whole goose into small pieces and put it on a plate.
-Making the content of Answer the Question-(1) Why did you add soy sauce, and the amount was particularly large?
Soy sauce has two functions: one is to color the goose skin; The second is to increase the salty taste of geese.
First of all: Wuwei goose has a characteristic, that is, sauce-colored brown skin. Soy sauce is dark and dark, and it is the first choice for coloring Wuwei goose.
Secondly, another feature of Wuwei goose is its "salty" taste. Goose skin can not only be fully colored, but also fully absorb the salty taste of old soy sauce in the process of long-term stewing, killing two birds with one stone and having better flavor. Compared with salt, soy sauce is more secure and healthier.
(2) Why should the goose skin be fried once?
The purpose of frying is to make the goose skin look good in color and shape. The whole goose is pickled with a lot of soy sauce, which not only makes the goose taste, but also makes the goose skin color at one time. Soy sauce is a liquid with fluidity. If fried once, the oil can fix the color of soy sauce, so that the color of soy sauce is not uneven, and the goose skin is also beautifully colored, which makes people more appetizing from the appearance. Of course, after frying once, the skin will become brittle and the oily taste will be squeezed out, making the food brittle and fragrant.
(3) Why do you want to add balsamic vinegar when stewing?
We know that goose meat contains a lot of fat, especially the fat contained in goose skin. The acidity of vinegar can neutralize the fat of goose meat, reduce the greasy feeling of goose meat and eat healthier. In addition, acid can soften the fibers and bones of the meat, so that the goose meat will not be old in the long-term stewing process, the meat quality will become tender, and the bones will become soft and chewy, which can also reflect the "acid" characteristics of the five-flavor goose.
(4) Why do you want to add a bamboo mat at the bottom of the pot to stew the whole goose?
Bamboo mat is called "bamboo pot" in Guangdong, which is one of the skills to make five-flavored geese. One is to prevent the goose from burning, and the other is to let the goose fully absorb the flavor of spices.
First of all: if the goose directly touches the bottom of the pot, it will be stewed over a long fire. The goose in the contact position will burn, and the goose in this position is not easy to absorb the flavor of the sauce.
Secondly, the goose can be padded with bamboo mats, and the seasoning can be fixed at the bottom of the pot so as not to float. Only when the seasoning is fully soaked in the sauce can the flavor of the seasoning be fully stimulated. In addition, the fixed spices are in direct contact with goose meat, and after a long period of high-temperature cooking, the flavor of spices can better penetrate into goose meat, and the flavor is rich.