Brined goose, the production method is unique, the ingredients are exquisite. Famous Chaozhou Chaoan Phosphorus Creek Township Xikou Township - "Xikou goose meat", is popular, known far and wide. Some old overseas Chinese who returned to their hometowns also made a special trip to taste it. It has its own unique recipe, brine out of the goose meat called for people to clap! The cooking method of goose brine is slightly introduced to the gourmet. Interested parties may wish to visit the kitchen, hands-on production.

1. Ingredients: goose - only, the top two jin of soy sauce, sugar two, two salt, MSG half a two, a lemongrass, cinnamon six money, six money Sichuan pepper, anise six money, Gan single three money, three money cloves, garlic two, ginger six two, a catty of fat pork, the degree of water to soak the goose.

2. Sichuan pepper fried until slightly fragrant, fat pork slices, southern ginger broken, plus soy sauce, sugar, anise, lemongrass, garlic, add water, micro-fire boiling, made of marinade soup. (Sichuan pepper and other spices to be wrapped in gauze into small packets)

3. goose slaughtered and dehairing, clean water wash, hang up to dry, with salt evenly smeared on the skin of the goose body and the inner cavity, stop for a moment, put into the marinade broth that has been made (marinade broth to submerge the body of the goose, the belly filled to the degree).

Slowly cook for about ten minutes, then lift the goose off the surface of the soup. After it cools a little, put it into the brine soup and cook it for another ten minutes, and then hang it off the surface of the soup. This is to make the goose body inside and outside the heat evenly, but also to make it easy to color, brine into the color after the glossy wax color. Finally, the goose into the brine again, simmering about two hours or so, in the middle of the goose body should be turned over several times. Marinated, picked up and cooled, before you can cut into pieces to plate, and even on the appropriate amount of marinade. If you cut the goose when it is still hot, it will be difficult to see because of muscle contraction. In recent years, production development, economic activity, people's standard of living, brine goose stalls scattered, eaters are very many. Whenever the four seasons and eight festivals, the city often slaughtered on behalf of the halogen stalls, roadside pots full of big pots and cauldrons, full of festivities; usually banquets, people always like to end a plate, to the market chopped plate goose, with a few green coriander, mixing dish garlic vinegar, dipping and eating, the flavor is infinite. More can see Chaoshan three city pass.