Required ingredients and seasonings: goose, ginger, scallions, star anise, cinnamon, allspice, grass berries, peppercorns, cumin, cooking wine, salt

Detailed practice:

First of all, prepare ingredients, the goose is clean, especially some of the small hairs should be patiently plucked clean, processed and put into a basin, standby.

Pour water into the basin, the water should be over the goose, soak for 4-6 hours, the purpose is to remove the blood inside, soak well after the fish out of the water control dry, standby.

The salt used to marinate the goose meat should be fried pepper salt, so that the marinated goose meat is salty and soft, and at the same time can bring out the unique meat flavor of the goose itself. Next fried salt: pour the salt in a pot without water and oil, and then add 2 sections of cinnamon, 5g pepper, 2 star anise, open a small fire constantly stirring, slowly stirring out the flavor. Stir-fry until the salt is slightly yellow, with a gentle twist of the hand pepper can be easily crushed can turn off the fire, this step is to make the salt fully absorb the flavor of the seasoning, so that the marinade out of the goose will be more fragrant. Stir fry to the process must be used to stir fry with low heat, fire is easy to stir fry paste.

Goose control dry water into the basin, the goose body evenly coated with pepper salt, constantly rubbing, so that the goose meat fully absorbed pepper salt, all the rubbing is complete, sealed with plastic wrap, marinated for 2-3 days, marinating during the need to turn the goose a few times, so that the marinade is more flavorful. After marinating, hang the goose in a ventilated place to dry for about 2 days, like to dry a little more can be a few days to dry, after drying in the refrigerator to save, eat as you go, very convenient.

Before cooking the goose, prepare some seasoning: ginger washed and sliced, scallions washed and knotted, dried chili peppers, sesame leaves, anise, cumin, cinnamon, grasshopper, peppercorns, washed, spare.

Pour water into the pot, put a piece of fresh goose oil to increase the flavor, and then put all the seasonings into the pot, the air-dried wax goose rinsed clean and put into the pot, high heat boil, pour 2 spoons of cooking wine, turn the fire to simmer for 1 hour turn off the fire, soak for half an hour can be out of the pot. Brush the goose with a layer of sesame oil to prevent the skin from drying out and darkening.

Allow the goose to cool, then chop and serve.

That's all for today's homemade recipe for preserved goose. The practice is simple, the meat is fresh and flavorful, fluffy and not stuffed, both young and old, wine and rice are good. If you like friends may try, learn to do to the family to eat, no longer need to go out to buy.