Select the fat geese of that year, slaughter them, pluck their feathers, cut off their wings and claws, then open the cavities under the left and right wings, take out all the internal organs, wash the blood stains, then soak them in cold water for 0.5 ~ 1 hour to remove the residual blood in the body, and hang them up after soaking to drain the water.

pickled vegetables

Use116 salt, add a little fennel, stir-fry and grind. First, take 3/4 of the salt and put it into the body cavity of the goose, and repeatedly rotate the goose to make it all enter the abdominal cavity.

Covered with salt. Secondly, apply the residual salt to the lower part of the thigh by hand. When the muscle is separated from the leg bone, part of the salt enters from the place where the bone is separated from the meat, and then rub the falling salt on the knife edge, goose mouth and chest respectively.

Muscular. Stack the salted geese one by one into the jar, and after curing for 12 ~ 18 hours, insert your fingers into the anus to open it and discharge blood. Then put the goose into the salt water tank, pour the prepared old salt water from the right-wing knife edge, and then

Stack them one by one in a jar, cover them with a perforated bamboo cover, hold down the stones, and let all the geese drown in salt water. According to the size and season of geese, the time of re-marinating is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be marinated.

Cylinder. Dig out the brine when leaving the tank and drain all the brine in the body.

seething

Before cooking, hang the goose, insert the reed pipe or bamboo tube with the middle finger thickness of 10 cm into the anus of the goose, and put a little ginger, onion and star anise in the belly of the goose before using.

Pour boiling water on the body surface, and then drain it at the tuyere. When boiling, boil the water and add three ingredients to the water.

(onion, ginger, star anise), put the goose into the pot and let the boiling water fill the cavity from the right wing opening and anal canal. Put the goose in the water, put it in the pot, pour boiling water into the abdominal cavity again, then press the lid and immerse the goose in the water.

Beneath the surface. Cease fire and stew for about 30 minutes, keeping the water temperature at.

85 ~ 90℃, after 30 minutes, the fire will stop when bubbles appear in the pot. Lift the goose and pour it out of the cavity, then put it into the pot and pour it into the cavity, and cover the pot. Stop the fire and stew for about 20 minutes, then you can eat.

Pot, leg lifts, pour soup. Cool and cut into pieces for eating. It's better to pour the gravy with boiled goose when eating.