How to make five-flavor goose?

If you want to say who is the best at eating goose, it must be the Cantonese people. Cantonese people cook goose in many ways, such as Guangzhou roast goose, Chaoshan braised goose, Shunde braised goose, Zhanjiang white-cut goose (steamed goose), Taishan five-flavor goose, etc.

Among them, Taishan five-flavor goose has become a sea feast, Wencun has two major features. Its "five flavors" are a fusion of fresh, salty, sour, sweet and spicy, as well as several seasonings and spices, such as sugar, wine, vinegar, dark soy sauce, tangerine peel and licorice. This is the essence of making five-flavor goose. The production process goes through water-pickling-frying-stewing and other processes, and a five-flavor goose dish is completed. The skin of the goose meat is brown in color, the meat is tender and smooth, and the five flavors blend together, leaving a lingering fragrance on the lips and teeth. Especially the goose bones, which are crispy and crispy, making people have endless aftertaste.

》》What kind of local goose does Guangdong choose for Wuwei Goose?

The first step before making five-flavor goose is to choose the right goose. This step is also crucial. The goose is too big and difficult to cook. The growth period is too long and the meat is too old, making it impossible to produce tender and smooth meat. It is selected from the Kaiping "Magang Goose" that weighs about 3-4 pounds in the growth period. This kind of goose is naturally raised and grows up eating grass and grains, and its meat is tender.

》Of course, to make an authentic five-flavor goose, you still need to pay attention to many details and methods.

First of all: the fat should be removed from the slaughtered goose, and it should be washed with water to remove the fishy smell and greasy shape.

Secondly: the goose skin needs to be marinated and colored, and fried to make a sauce-brown puff pastry, which is a typical feature of five-flavor goose.

Third: To make authentic "five flavors", the preparation of sauce is very important, and the mixing of ingredients must be mastered.

Fourth: It is very important to control the final stewing temperature, so that the goose meat is neither old nor burnt but also fully flavorful.

Having said so much, maybe you think I am very verbose. In fact, to make a good five-flavor goose, these knowledge points need to be mastered. Even if one step is not in place, the five-flavor goose will be unsuccessful. Now follow me into the production time and share with you how to make five-flavor goose. Everyone is welcome to learn and collect. ---Five Flavor Goose---

Features: Sauce brown skin, bright color. The aroma is rich the moment it comes out of the pan. When you take a bite, the goose meat looks fat but not greasy. The skin is crispy and the meat is tender and smooth. Especially the bones are crispy and chewy. The whole piece of goose meat is not wasted, even the meat and bones. It will make you savor it for a long time.

The main ingredient is a half-sized goose (about 4 pounds)

Ingredients: 250 grams of dark soy sauce, 150 grams of sugar, 50 grams of white wine, 2 tablespoons of balsamic vinegar; tangerine peel, licorice , ginger, garlic cloves, and star anise in appropriate amounts

---Start making---

(1) Ingredients Preparation: Clean the goose after slaughtering it, and cut it from the middle of the goose belly. Remove the fat from the internal organs, chop off the goose wings and buttocks, wash the goose paws, and wash them twice with clean water. Cut the ginger into shreds and mince the garlic cloves into minced garlic.

(2) Boil the water after cleaning the pot. After boiling, lift the goose legs, from the back to the goose body, and blanch them in the boiling water 3-4 times to remove the fishy and peculiar smell. , to make the goose skin firm and dry, then drain the water after blanching. (Note: Do not boil water for too long, otherwise nutrients will be lost)

(3) Prepare a larger basin for marinating, add 250 grams of dark soy sauce, 150 grams of white sugar, 50 grams of white wine, and half a spoon of salt. Stir well and make the sauce. Put the whole goose in, smear the goose body with the sauce 3-4 times (including the goose belly), cover with a wet towel and marinate for 30 minutes. (Note: The amount of dark soy sauce must be sufficient, not only for the color but also for the saltiness)

(4) Use kitchen absorbent paper to slightly absorb the moisture from the skin of the goose body for frying and set aside. Clean the pot again and boil the water, add a little more oil, the oil temperature is 8 layers (the oil will roll), lift the neck and goose legs, put the goose back in the boiling oil, flip it back and forth and fry it twice, as long as the skin becomes brown. Take it out.

(5) Leave a little oil in the simmering pot, add shredded ginger and minced garlic and stir-fry until fragrant, pour half of the pickled sauce, and add 1 bowl of boiling water. Place a bamboo mat (bamboo strip mat with a coarse mesh) on the bottom of the pot, spread a layer of star anise, tangerine peel and licorice, put the whole goose back down, pour the other half of the sauce into the goose belly, and finally add 2 tablespoons Balsamic vinegar. Cover the pot, bring to a boil over high heat and simmer for 30 minutes, then reduce to low heat and simmer for 15-20 minutes. During this period, turn the goose several times to allow the goose to heat evenly and absorb the sauce. From time to time, scoop up the sauce and pour it over. On the goose. Finally, pour the goose belly sauce into the pot and simmer for about 5 minutes. Turn the goose body again and marinate for about 10 minutes to allow the goose skin to evenly color and absorb the juice. When the time is up, remove from the pan and cut the whole goose into small pieces and place on a plate. ---"Q&A" of content production---

(1) Why is dark soy sauce added, and the amount is so large?

》》Dark soy sauce has two functions. One is to color the goose skin; the other is to increase the saltiness of the goose meat.

First of all: Wuwei goose has a characteristic, that is, the sauce-brown skin. Dark soy sauce is viscous and dark in color, making it the first choice for coloring five-flavor goose.

Secondly: Another characteristic of Wuwei goose is its emphasis on "salty" taste. During the long-term stewing process, the goose skin can not only be fully colored, but also fully absorb the salty taste of dark soy sauce. It kills two birds with one stone and has a better flavor. Compared with table salt that adds saltiness, dark soy sauce is safer and healthier.

(2) Why does the goose skin need to be fried again?

The purpose of frying is to make the goose skin beautifully colored and better shaped.

When the whole goose is marinated, a large amount of dark soy sauce is used to marinate it. This not only makes the goose meat delicious, but also importantly gives the goose skin a color. Dark soy sauce is a fluid liquid. Frying it once will allow the oil to fix the color of the dark soy sauce, so that the dark soy sauce will not be colored unevenly. The goose skin will be beautifully colored, making people more appetizing in appearance. Of course, after frying once, the skin becomes crispy and the aroma of oil is forced out, making the food crispy and fragrant.

(3) Why do you need to add balsamic vinegar when stewing?

We know that goose meat is relatively fatty, especially the oil contained in the goose skin. The acidity of vinegar can neutralize the oil in the goose meat, reduce the greasiness of the goose meat, and make it healthy to eat. some. In addition, acid can soften the meat fibers and bones, so that the goose meat will not become old and dull during long-term stewing, making the meat tender and tender, and the bones soft and chewy, and can also reflect the "sour" flavor of the five-flavor goose. feature.

(4) Why do you need to add a bamboo mat to the bottom of the pot when stewing the whole goose?

》》Bamboo mat is called "bamboo mat" in Guangdong. It is one of the techniques for making five-flavor goose. One is to prevent the goose meat from being burnt and the other is to allow the goose meat to fully absorb the flavor of the spices. .

First of all: if the goose meat is in direct contact with the bottom of the pot, simmer it over high heat for a long time. The goose meat will be charred and aged where it comes into contact, and it is not easy for the goose meat in this part to absorb the flavor of the sauce.

Secondly: Use a bamboo mat to pad the goose body to fix the spices at the bottom of the pot and prevent them from floating. Only when the spices are fully soaked in the sauce can the flavor of the spices be fully developed. In addition, the fixed spices are in direct contact with the goose meat and simmered at high temperature for a long time, so that the flavor of the spices can better penetrate into the goose meat, making it more fragrant.

---"Technical TIPS" for making Wuwei goose---

(1) When handling Wuwei goose, be sure to clean the internal organs, fat, etc., which are fishy For those with a strong smell, the butt of the goose must also be cut off. This part has a strong "fishy smell"

(2) The step of flying water is indispensable. It is not only to remove the fishy smell, but also to remove the fishy smell. Make the goose meat firm and well-shaped.

(3) When pickling, the amount of dark soy sauce and white sugar must be sufficient. The dark soy sauce is colored and the flavor is better when braised later; the white sugar is more important for making the meat tender and smooth. It is to increase the "sweet" flavor of the five-flavor goose.

(4) When frying, be sure to drain the goose skin slightly to prevent oil from splashing in the fryer. Similarly, when frying, swing it back and forth to prevent the skin from burning.

(5) When stewing, the goose should be simmered over high heat first and then over low heat to collect the juice. The first time should be long and the last time should be short. Let the goose meat be simmered first and then absorb the sauce. During this period, the goose body should be turned to fully absorb the sauce. taste.

One ingredient, one delicacy, master the method and acquire skills, and you can also make delicious delicacies!