Braised goose is a special food in Chaoshan area of Guangdong Province, China, and it is also one of the signature dishes in guangdong snacks. Everyone eats this dish in restaurants, even people in Chaoshan area of Guangdong Province are no exception. This is because the production process of braised goose is really troublesome. Let's tell you about the production process of braised goose in the following small series.

First of all, the authentic braised goose is very strict in selecting raw materials, and it must be the lion-headed goose in Chaoshan area. The lion-headed goose itself is big and tender, so the braised goose made from the lion-headed goose will not be dry, firewood and stuffed. Since most places where geese are sold now will help customers clean up, I won't go into details about the cleaning of raw materials.

Secondly, after the processed lion-headed goose is bought back, it needs to be soaked in clear water. This is to soak the blood out, and then wipe the lion-headed goose inside and outside with salt, usually for an hour or two, so that the goose meat has a faint taste of salt. After pickling, it needs to be pickled again with ginger, onion, garlic and cooking wine, in order to reduce the fishy smell of goose.

In the process of pickling, we can't be idle, but we should prepare the brine of braised goose. Generally, star anise, cinnamon, licorice, clove and pepper should be added to the brine, and the amount of pepper should not be too much, only a few dozen are enough. All these seasonings should be wrapped in a gauze, which is convenient for taking out.

Rock sugar, light soy sauce, light soy sauce, oil consumption, fragrant mango and white wine should also be added to the brine, and then the seasoning bag should be added to stew until the water boils. After the lion goose is cured, some ginger slices, onion segments and whole garlic should be stuffed into the stomach of the goose, and then it should be stewed in the brine after sewing. Generally, it takes five hours to stew, and the stewed goose should be turned over every hour, which is also to make the stewed goose.

finally, after the braised goose is made, it is necessary to pick out all the ginger slices and garlic in the belly of the goose so as not to affect the taste.