Recipe ingredients:

1 slaughtered fat goose (2000g), 5g cinnamon, 3g Sichuan pepper, 5g star anise, 5g licorice, 50g galangal, 25g coriander, 150g sour beet, 25g pepper oil, 50g refined salt, 250g dark soy sauce, 50g sugar, 50g Shaoxing wine, 50g wet starch, 1500g raw oil (100g consumption).

Process: burning.

Special area for side dishes: hot dishes; meat dishes.

Recipe location: Cantonese cuisine.

Preparation method:

1. First put cinnamon, star anise, Sichuan pepper, and licorice into a small cloth bag, tie the mouth and put it into a pot, add water (3000 grams) and Bring soy sauce, refined salt, white sugar, and Shaoxing wine to a boil over medium heat. Add the fat goose and boil over slow heat for about 10 minutes. Then pour out the soup in the goose cavity, then put it into a basin, and cook while turning, for about 10 minutes. 30 minutes until cooked (insert a chopstick into the breast meat and it will come out with no blood). After taking it out and letting it cool, slice off both sides of the goose meat, take out the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and use another 30 grams of wet starch to coat the goose meat and skin evenly, and set aside.

2. Heat the frying cauldron over medium heat, add oil, and when the oil is 50% hot (about 160 degrees Celsius), add the goose bones first, then the goose meat (skin should be facing up) ), remove from the fire and deep-fry for about 3 minutes, flipping while frying, fry for about 7 minutes, then return to the oven; continue frying until the bones are hard, the skin is crispy, and golden brown, pick it up, and pour the oil back into the oil. pot. Put the goose bones into a plate, cut the goose meat into 6 cm long and 4 cm wide pieces with a diagonal knife and cover it with the bones. Mix it with sour beet and coriander leaves. Pour the pepper oil on top and serve with Chaoshan sweet sauce or Serve with plum paste sauce.

Health tips:

Goose meat has high nutritional value and is rich in protein, vitamin A, beta-carotene, and vitamin D. It nourishes the stomach, quenches thirst, replenishes yin and qi, and warms the body. It has the effects of opening up the stomach and relieving lead poisoning. This recipe is delicious and nutritious