The salted goose needs to be soaked in clear water for about five hours before cooking to remove excess salt, and then steamed or boiled for about 1 hour before eating. It can be directly served as a cold dish, or served with soaked rice and rice porridge, which is fat but not greasy and appetizing. Can also be made into salted goose pot, open hearth hot pot, with winter bamboo shoots, lettuce, tofu and other side dishes to eat; Make hot pot, cut into pieces, soak in water 1 hour, and add hot pot. The vacuum-packed goose is cooked before packaging, so you can eat it by opening the bag and cutting it into pieces.
1. Half a salted goose, chopped. Soak in clear water for several hours to remove excessive salty taste. If it's not salty, just soak it a little. Drain the water after soaking!
2. Slice ginger and garlic. Cut some chopped green onion, wash two louvers, and cut into filaments.
3. vermicelli, soak a little dried bamboo shoots. Carrot peeling and cutting hob. Cut tender tofu into pieces.
4. Add an appropriate amount of cooking oil to the pot, add garlic, ginger, dried Chili and star anise and stir fry.
5. Put the goose into the pot and stir fry for a while.
6. Add cooking wine and two spoonfuls of sugar to the fried salted goose. Most of them are boiled in water. Pour them from the pot into the pot and simmer for 20 minutes.
7. Stew out the salted goose oil and put the dried bamboo shoots in first.
8. Add carrots and simmer until the carrots are soft and rotten, and add a spoonful of chicken essence.
9. After the carrots are soft and rotten, add tofu and Venetian silk in turn. Cover and stew for ten minutes.
The practice of salted goose is also proud, with many materials, especially seasonings, because goose meat has a certain smell like duck meat. Therefore, we must control the seasoning of goose meat when making it. Only when it is just right can the taste of goose meat be maximized.