How to Marinate Old Goose in Salt Water (Brine Goose)

Raw material: three old geese.

Brine spices: 40 grams of Angelica dahurica, 20 grams of cardamom, 6 grams of allspice, 15 grams of kenaf, 20 grams of cumin, 10 grams of branches, 5 grams of cloves.

Fried salt spices: per 1000 grams of salt as a ratio: 20 grams of pepper, anise 10 grams, 5 grams of Angelica dahurica, 3 grams of allspice.

Soup ingredients: air-dried salted pork 750 grams, air-dried salted old goose, air-dried salted hen.

Seasoning: 1,500 grams of goose oil or chicken oil, 30 grams of chicken powder, 300 grams of green onion knots, 100 grams of ginger, and appropriate amount of refined salt.

Specific production process method:

One, brine simmering:

1, broth simmering:

Pot (large iron pot stainless steel bucket can be), put 750 grams of air-dried salted pork (cut into pieces), a hen (cut into pieces), add 80 pounds of water, high-fire boiled to medium-high-fire simmering, during the period of time to use a wooden stick, stirring to prevent the paste pot, but also to speed up the simmering speed. Also is to speed up the simmering speed, to be simmered until the meat is cooked into a crumbly shape can be taken 30 pounds of broth to be used.

Note: If there is no air-dried salted pork, air-dried salted hen, air-dried salted goose, with 10 pounds of pork bone and a hen instead.

2, brine configuration:

(1) spice treatment:

40 grams of Angelica dahurica, 20 grams of cardamom, 6 grams of allspice, 15 grams of kenaf, 20 grams of fennel, 10 grams of branches, 5 grams of cloves into the water to soak for about 10-30 minutes, to be used.

(2) boiled spice oil:

1500 grams of chicken fat, with scissors or chopper cut into uniform sized pieces, put into the frying pan boiled into liquid chicken oil, boiled to simmering chicken oil presents a golden transparent fat residue, put into a good soak in advance of the spices, spices, spices, the water boiled dry, the appearance of the fragrance can be turned off the heat and let it cool, cooled down with the secret leakage will be filtered out of the chicken oil, the spices loaded into the Gauze bag, to be used.

(3) brine configuration:

The chicken oil and spice bag will be processed into the filtered 40 pounds of broth, and then add 200 grams of green onion, ginger 100 grams of salt (the amount of salt in accordance with the amount of broth and meat per catty about 9 grams of salt -10 grams of salt to deploy, if it is the ordinary broth in accordance with the deployment of about 13 grams of salt). After the above materials are put in place, large fire boil small fire simmer for 30 minutes after you can brine to the old goose.

Two, raw material processing:

1, fried salt:

Each 1,000 grams of salt, 20 grams of pepper, anise 10 grams, 5 grams of Angelica dahurica, 3 grams of sesame leaves.

Add 1000 grams of refined salt to the frying pan, add 20 grams of peppercorns, 10 grams of anise, 5 grams of Angelica dahurica, 3 grams of leaves, stir-fry the flavor off the fire.

2, pickling:

With the cooled fried salt uniformly will be treated clean old goose rubbed again, abdominal cavity, appearance, goose mouth in short, no dead ends with fried salt coated side.

Coated, marinated for more than 12 hours,

3, blanching:

Put the marinated old goose into the pot, add water to submerge, boil over high heat and skim off the froth, and then repeatedly add cold water, skimming off the froth until there is no froth off the fire and fish out, and then rinse with cold water, especially the blood inside the abdominal cavity, be sure to rinse clean, which is no Fishy flavor and keep the old soup clean key step, after completing this step can be brined.

Note: This step is the key to deodorization, if it is too much trouble can not blanch, but then to add a high degree of white wine or high-quality yellow wine to deodorize the brine.

Three, brine goose brine method:

Will be deployed in the brine pot at the bottom of a grate to prevent paste pot, and then add 30 grams of chicken powder, refined salt in accordance with the 12-13 grams of salt per catty of goose meat to add, after the boil into the treated goose, adjust the fire, and always keep the seemingly open seemingly open, brine about 1 hour or so.

Note: brine goose is not accurately said to be cooked is stewed (cover) cooked, the specific time according to the size of the goose, meat old and young decision, usually keep 90 ° water temperature, an hour basically almost.

You can insert chopsticks into the armpits of the goose wings and easily penetrate them.

You can also keep the pot on low heat for about 40 minutes, simmering until the brine comes down to room temperature.

The saltiness of the salt is only approximate, and should be adjusted according to regional tastes after the trial.