Ingredients: 2000g goose.
Seasoning: soy sauce 50g sweet noodle sauce100g white sugar 50g star anise10g scallion 20g ginger15g cooking wine15g red yeast rice 5g marinade 2000g salt 5g vegetable oil 20g each.
Production method
1. Soak the red rice into rice water, slaughter the goose, eviscerate it, clean it, smear it evenly inside and outside the goose with a little salt, onion, ginger and yellow wine, and marinate it for several hours.
2. Get the pot on fire, put water to boil, put the salted goose in the water, skim off the floating foam after boiling, remove and wash.
3. Add old bittern, spices, some flour paste, soy sauce, white sugar, red rice juice, salt and appropriate amount of water into the clean pot, boil it, then marinate the goose until its legs are tender and its skin is colored, and take it out.
4. Set fire to another pot, add a little oil, chopped green onion and sweet noodle sauce, stir-fry in the pot, add some original brine and salt, and pour the thick marinade into the bowl. When eating, change the knife to the finished product and pour the marinade in the bowl.
Chaoshan braised goose
Main material:
Lionhead goose 1 only 6000g, served with 750g soy sauce, 250g fat pork, 50g refined salt100g rock sugar, 50g white wine, 0/5g monosodium glutamate10g pepper, and 0/0g cinnamon10g cinnamon.
How to do it:
1, open the belly of the goose, take out the internal organs, wash and dry them, smear them inside and outside the goose with refined salt100g, and hold them in the abdominal cavity with bamboo chopsticks.
2. Stir-fry Sichuan pepper in a frying pan, stir-fry until fragrant, put it in sanitary gauze with star anise, cinnamon, licorice and clove, wrap it into balls, put it in a brine basin, add soy sauce, colored oil, crystal sugar, southern ginger, citronella and white wine, cut the fat pork into pieces with a knife, put it down, add clean water, and boil the brine with a medium torch; Put garlic, coriander head and ginger into the belly of Guange goose (remove them when the brine is cooked), then put the goose into the brine basin and cook for about 1 hour for 30 minutes (lift the braised goose out of the soup in the middle and then put it down, and repeat it four times), and turn it over several times to make it tasty, and then pick it up and let it dry for later use.
3. Put the cooked braised goose on the chopping block and cut it into thick slices, then pour the marinade (add monosodium glutamate) to make it moist. Keep up with 2 plates of garlic vinegar when you go to the table.
Features:
The lion-headed goose, a specialty of Chaoshan, has fat meat, and the braised goose is a local flavor food, which is fragrant and smooth, fat but not greasy.
Braised goose with taro
Ingredients: one Guange weighs 3 1/2 kg (about 2.2 kg), Lipu taro 1 kg (about 640 g), 2 coriander trees, 5 dried scallions, dried scallions 1 teaspoon, and appropriate amount of ginger slices.
Ingredients: Marinade: 2 teaspoons of ginger juice, wine 1 teaspoon, 2 tablespoons of soy sauce, and a little pepper. Brine material: 3 pieces of star anise, 3 pieces of pepper and fennel 1 teaspoon, 5 pieces of cinnamon, 3 pieces of tsaoko (crushed), 4 pieces of dried tangerine peel 1 spoon, 3 pieces of sugar 1 block and 8 cups of clear water. Stuffed juice cup: raw flour 1 teaspoon, braised goose juice 1 tablespoon, and 3 tablespoons of clear water.
Practice: 1, wash the geese and marinate them evenly for more than 2 hours.
2. Heat 3 tablespoons of oil, saute the dried onion and ginger slices, add the brine, wait until the goose is rolled in, simmer for 45 minutes, turn off the fire for 5 minutes, and then slow down. Repeat this twice. When cooked, take it out, let it cool, and chop it into pieces.
3. Peel the taro, cut it into pieces, stir-fry it with dried onion, add half a cup of braised goose juice and 1 cup of water, simmer until it is soft and smooth, add goose pieces and appropriate amount of goose juice, and add sauce until it is rolled for food.
Remarks: When marinating the goose, turn off the fire and cover it for a while, in order to make the goose more palatable.