What if you don't need salted geese at home? The method of not curing salted geese Ingredients: about 8000 grams of two big white geese. Seasoning: Radix Paeoniae Alba 15g, Fructus Gardeniae 15g, Fructus Anisi Stellati 10g, Fructus Amomi Rotundus 8g, Fructus Foeniculi 3g, Fructus Zanthoxyli 3g and Rhizoma Alpiniae Officinalis 3g. Seasoning: 750g of edible salt, 0/50g of chicken essence powder, 0/50g of ginger slices, 0/50g of onion, 0/50g of edible oil.

Step 1: Slaughter the old goose, clean it, soak it in cold water for a long time, and soak the blood in the meat yard. The purpose of this step is to remove the fishy smell and the finished product will not turn black.

Step 2: Put the processed goose into the pot, add appropriate amount of cold water to swallow the water, skim off the foam after the fire is boiled, and stew for 5 minutes on low heat. Rinse with cold water after fishing to keep the foam in the hall and on the surface.

Step 3: Seasoning: Put Radix Paeoniae Alba 15g, Fructus Gardeniae 15g, Fructus Anisi Stellati 10g, Fructus Amomi Rotundus 8g, Fructus Foeniculi 3g, Fructus Zanthoxyli 3g, and Rhizoma Alpiniae Officinalis 3g into a pot, and add appropriate amount of cold water to soak for about 10 minute. The purpose of this step is to remove the dust and color of the seasoning, which is more conducive to the pickling of the sauce in the next step. Pick it up after soaking and drain it for later use.

Step 4: Add 60 grams of cooking oil to the pot, cook until it starts to smoke slightly, then add the soaked spices, stir-fry until there is no water to separate out the fragrance, and then turn off the heat. After turning off the fire, separate the seasoning from the oil with a colander. Put the seasoning into the seasoning bag for later use.

Step 5: Add 50 kilograms of cold water into a stainless steel soup bucket, pat, put a seasoning bag, pour seasoning oil, then add 750 grams of salt and 150 grams of chicken essence powder, mix and melt, add blanched white goose, and then add 150 grams of ginger slices and 150 grams of green onions.

After the fire boils, simmer for 90 minutes. After 90 minutes, chopsticks will cross under the armpits of goose wings, indicating that they are easy to cook. After cooking, turn off the fire and soak for 20-30 minutes to taste. After eating, fish up the big white goose and seal it with plastic wrap to avoid oxidation and blackening. You can eat it after cooling. When taking it, cut it into pieces and pour it with proper raw juice and brine soup.