Method 1:
Roasted goose ribs yam soup;
Ingredients: goose, ribs, cooking wine, yam, water, ginger, salt and cabbage.
1. Wash the goose with warm water and cut into pieces. Peel the yam and cut it into oblique knives. Peel the kale and cut it into thick slices.
2. Put water, goose, ribs and cooking wine into the pot, cook for 10 minute, then take it out and rinse it;
3. Put the scalded goose pieces, ribs and ginger slices into the pot, add enough water, boil and turn to low heat for 50 minutes;
4. Add yam and continue to cook for 15 minutes, then add salt to taste;
5. Finally, put the cabbage in the pot and boil it.
Method 2:
Ingredients: goose, onion, ginger, salt, chicken essence and garlic.
Dried goose:
1. After the goose is slaughtered, the feathers are scalded, cut from the back, the internal organs are taken out, cleaned and dried.
2. Stir-fry the salt to dry the water, evenly spread it on the goose, rub it at the thick meat, and pierce the eye with a bamboo stick. After cleaning, put it in a wooden basin, cover it and marinate it with onion, ginger, garlic, cooking wine, salt and chicken essence for 2 days;
3. Hang it in the sun 1 to 2 days, spread it with bamboo sticks when it is in the sun, and store it in a dark and ventilated place after drying;
4, you can carry it with you.