Gushi goose cubes refer to a special local dish made from geese native to Gushi County, Henan Province through a special cooking process. The taste is spicy, the soup is delicious, and the meat is tender.

Secret recipe: Wash the goose, put it into the pot, add water, stew it (without adding salt), then remove it and dry it after it is rotten.

Soup ingredients: In the pot Add goose oil and heat it up (or vegetable oil, but the taste is not as fragrant as goose oil), stir-fry ginger and chili pepper (dry chili pepper) until the aroma overflows (the chili pepper should not be overused), add the white soup used to cook the goose, and bring to a boil (you can cook it for a longer time) ), add salt and MSG, turn off the heat, and add chives (don’t add it too early, otherwise it will easily cook to death).

How to eat: Chop the goose into 1cm thick pieces, pour in the soup and eat it. Important points: When cooking the goose, do not add salt, otherwise there will be no special flavor of the goose. Do not add too much green onion. Early in the morning, it is necessary to keep the onions bright green.

Gushi goose, like Gushi chicken, is a famous local fine breed in China. It has fast growth, strong foraging power, good meat quality, and high down content in feathers. Features.

How to make Gushi goose cubes:

1. Slaughter and wash the live goose, stew the goose meat (whole) with onions (scallions) and ginger until cooked, remove the goose and dry it , set aside the soup.

2. Goose fat (goose fat is best), add onions (scallions), ginger, garlic (garlic cloves), and an appropriate amount of pepper (according to your own taste) and add to the pot.

3. Add goose soup, iodized salt, and chicken essence to make the juice. (The ratio of goose meat to soup is 2:1).

4. When eating, cut the whole goose into small pieces and pour the soup (you can decide whether it is salty or not) over it.