Lion-headed goose is a unique goose in Guangdong. How does this goose taste better when cooked? Lion-headed goose is a unique local goose species in China. There is a big sarcoma on its head, which grows with its growth. That's why it's called lionhead. The price of lion-headed goose is more expensive than that of ordinary goose, and the breeding benefit is better. Look at the following culture techniques of lionhead. Goose usually takes 2~3 months to go on the market, and it is said that the largest can grow to 18 kg. Generally speaking, adult males weigh 10 ~ 12kg, and females weigh 9 ~ 10kg. However, due to different goose species and different periods, goslings weighing 2.5-3kg at the age of 60-70 days, middle-aged geese weighing 3-4kg at the age of 70-80 days and geese weighing 4-5kg or more at the age of 80-90 days can all withdraw from the market. It is of great economic significance to identify the male and female of the purchased goose seedlings. After the male and female are separated, the redundant male geese will be collectively raised or eliminated in time to reduce the cost of raising geese, and the commercial geese will be collectively raised and managed to make the geese grow and develop neatly.

Whether you are a northerner or a southerner, there is a big difference between the north and the south. Northerners have a strong taste, so you can stir-fry it if you cook it. Southerners prefer to make it light and stew it directly, depending on what taste you like. Cut the goose into several pieces, soak it in the freshly cooked brine, turn off the heat for 40 minutes, cover it and soak it for 20 minutes. The goose in the frying pan is the most popular thing in America. Every time a foreign friend comes, the first thing to eat is the goose in the griddle. After eating the goose in the dry pot, it became more chewy and the soup also entered the goose. With a bowl of rice, it is a good time to eat. Delicious and simple salted goose is ready!

Soy sauce, salt, sugar, rice wine, oyster sauce and peanut oil. Step 1: Wash the goose and chop off the goose and melon (to facilitate frying the goose later). This dish is a heavy flavor dish, with ginger and pepper as the soup base. The specific process can be searched.

Braised pork is the best, goose intestines can be fried with spicy chicken, and foie gras can be made into foie gras. Nutritionally, steaming and stewing are all good, and the sauce tastes better. I believe most people prefer to eat it. Goose feet can be pickled and goose feathers can be sold for money. What I can tell you is that eating this dish will definitely make you full of praise. Huaiyang is famous for its geese. 1. Salted goose is a major feature of Yanfu, because its meat is fat but not greasy. Old goose in Ertu stove, braised in brown sauce, fat and tender, fragrant in mouth and teeth.