Spicy goose is a new dish that has become popular in Sichuan recently. The method of making it is to marinate the goose in a special brine, then cut it into pieces, add seasonings and mix well, and then it is ready to serve. Spicy and tender, with a long aftertaste.

Ingredients:

1 goose (about 2 kilograms), 1 kilogram of old brine, spices (8 grams of grass fruit, 10 grams of star anise, 6 grams of cinnamon, cloves, lemongrass 3 grams each, 2 grams bay leaves, 5 grams each cumin, licorice, and kaempferol), ingredient A (5 grams salt, 10 grams pepper noodles, 15 grams white wine, 50 grams sugar), ingredient B (30 grams red oil, soy sauce , 10 grams each of salt, 50 grams of sugar, 5 grams of pepper noodles, 3 grams of vinegar, 15 grams each of coriander, celery, minced ginger, and minced garlic), 5 grams of sesame oil, 3 grams of pepper oil, and 50 grams each of green pepper and bell pepper.

Preparation of spicy oil:

I. Cut the dried chilies into sections, remove the seeds, add a little oil in a pot and stir-fry over low heat until fragrant, until crispy. When the color turns brown, take it out of the pan and beat it into chili noodles. It should not be too thick or too thin. If the oil is hot, it will become mushy and the fragrance will not come out; if it is too thick, the color will not come out.

II. Put the minced chili noodles into a stainless steel bucket, add a small amount of cold oil and mix the chili noodles evenly. Add a little soy sauce to enhance the aroma. Finally, add rapeseed oil that has been cooked and then dried until it is 60% hot. Pour it in as you go. Stir and let sit for two days before use. Note that the freshly refined red oil cannot be used immediately. It needs to be left for a day or two so that the oil's spicy flavor and concentration are sufficient.

Preparation method:

(1) Soak various spices in warm water for 10 minutes, drain the water, and wrap them in gauze bags. Then put 5 kilograms of fresh soup into a stainless steel bucket, add old brine, then add the spice bag, bring to a boil over high heat, then turn to low heat and simmer for 2 hours. When the aroma is strong, add sugar to adjust the color to light yellow. Add ingredient A to adjust the color. Good taste, ready to serve as brine.

(2) Clean the goose and put it into a cold water pot and bring it to a boil over medium heat. Beat up all the foam and blood, rinse it with cold water, put it into the boiling brine pot, and add coriander. , scallions, celery and chopped green peppers and bell peppers, bring to a boil and remove all the foam, reduce heat to simmer for 2 hours, remove from heat, soak for 30 minutes, remove from the pan and let cool.

(3) Chop the goose into about 3 cm square pieces, put it in a basin, add ingredient B and mix well, add sesame oil and pepper oil and mix well, finally add the fried peanuts and mix well.

Operation essentials:

1. The brine must be kept well, and condiments must be added according to the quantity of dishes each time to ensure the consistency of the taste of the dishes.

2． When braised vegetables, the fire should not be too high. Use a low fire. If the fire is too high, it will easily dry out the brine, and the brine will easily turn black and black.

3. Don't add too much salt when mixing, because it will taste salty when it is marinated, but you must add a little salt so that the sauce of the mixed vegetables will have a salty taste. Otherwise, the seasoning of the mixed vegetables will be too salty if it lacks salt. Unpalatable.

4． The fried peanuts should be added last, as they will become soft and not crispy if added too early.