1, goose slaughtered and washed and hung out to dry the surface water to be used.
2, take a large pot, pour in enough water to drown the goose, add salt, anise, cinnamon, pepper, sesame leaves, grass berries, cloves, nuts, Angelica dahurica, sannah boil, must be very very salty to be able to. Large fire boil after a small fire for half an hour can be cooled to add an appropriate amount of white wine is wet pickled brine.
3, will dry the whole goose into the brine, the top with a heavy weight to prevent the goose meat exposed to the water.
4, turn over once a day, so that the goose can evenly eat the brine, 10 days after the fish out to the outdoors to blow dry can be.
5, wet curing method meat is more tender and soft, suitable for the elderly children a class of bad teeth to eat, and because of more ingredients, the flavor is stronger.
The second: dry curing method.
1, goose slaughtered and washed and hung out to dry the surface water to be used.
2, do not use fine salt, use coarse salt. Coarse salt, peppercorns, cumin frying pan, while hot, evenly coated and rubbed inside and outside the body of the goose, so that the goose meat evenly eat into the salt. Probably a pound of goose meat 15 grams of salt.
3, put the goose into the tank, above the pressure on the weight, so that the goose meat constantly squeeze out the water. Turn over every two days, and then press it with a heavy object. Repeat this for about half a month before you can take it out to dry, and blow dry it completely for better flavor.
4, dry pickling method pickled out of the goose meat toughness, the more you chew the more fragrant. The unique aroma of pickled goods makes people want to stop. But because the meat is relatively hard, teeth are not good a little difficult to eat.
The third: sauce pickling method.
1, goose slaughtered and washed and hung out to dry for 24 hours to be used.
2, soy sauce: old soy sauce: sugar ratio of 1:4:0.5, and then add anise, cinnamon burning open cool, and then add more white wine, that is, the sauce.
3, will be drying the goose evenly coated with sauce on one side. Hang out to dry for half a day. Again immersed in the sauce, the top with a heavy weight.
4, every other day to turn the goose, about 10 days to take out to dry can.
5, the sauce marinade method sauce aroma, salty and sweet, more flavor.
The fourth: burst pickling method.
1, goose slaughtered and washed and hung out to dry the surface moisture to be used.
2, do not use fine salt, use coarse salt. Coarse salt, peppercorns, cumin frying pan, while hot, evenly coated and rubbed inside and outside the body of the goose, so that the goose meat evenly eat into the salt. Probably a pound of goose meat 15 grams of salt.
3, the neck of the goose into the abdominal cavity, with several layers of plastic bags wrapped tightly in layers, on the pressure of heavy objects.
4, the first day pickled, the third day can be removed directly cooked and eaten.
5, burst pickling method is actually a very light means of pickling, you can both eat the flavor of fresh goods can also eat the salty goods to the first taste, two birds with one stone. It is one of the common cold dishes in Jiangnan.