Goose meat and goose intestines are prepared with roasted goose with tea tree mushrooms

"Geese and geese, song to the heavens, white hair floating green water, red palm plucking the waves."

Many people have asked pocket kitchen chefs what is good about goose meat. The brother will talk to everyone today.

It is said that this goose is not only handsome, but also the nourishing effect of this goose meat is rare. Goose meat contains protein, fat, vitamin A, B vitamins, niacin, sugar. Goose eggs contain protein, oil, lecithin, vitamins, calcium, magnesium, iron and so on. Goose meat is high in protein, rich in a variety of essential amino acids, vitamins, trace elements, and low fat content.

Goose meat is rich in nutrients, fat content, high content of unsaturated fatty acids, which is very beneficial to human health. According to the measurement, the protein content of goose meat is higher than that of duck, chicken, beef and pork, and the content of lysine is higher than that of broiler chicken.

Goose meat tastes sweet and flat, has the effect of tonifying yin and qi, warming the stomach, dispelling rheumatism and anti-aging, and is the top product of traditional Chinese medicine diet therapy. At the same time, goose meat, as a green food, was listed by the Food and Agriculture Organization of the United Nations in 2002 as one of the key green foods for development in the 21st century. It has the effects of replenishing qi and deficiency, quenching thirst in the stomach, suppressing cough and phlegm, and detoxifying lead poisoning. Suitable for physical weakness. Qi and blood are insufficient, and malnourished people eat it. Replenish deficiency and vitality, warm the stomach and vitality. Those who often thirst, fatigue, shortness of breath, loss of appetite, can often drink goose soup, eat goose meat, which can not only supplement the nutrition of elderly diabetic patients, but also control the development of the disease, but also treat and prevent cough diseases, especially for the treatment of colds and acute and chronic tracheitis, chronic nephritis, elderly edema; treatment of emphysema, asthma phlegm has a good effect. Especially suitable for replenishment in winter.

Today, bring you more than a dozen kinds of goose meat recipes, which can be called goose meat encyclopedia! There are also 12 goose intestines in the back.

Dietary contraindications

1. It should not be eaten with duck pears. Eating together can easily make people with fever and fever.

2, avoid eggs, eating together will hurt the vitality.

3, goose meat avoid eggplant - eat the same food hurts the kidneys.

【 Roast Goose 】

Difficulty: Special ↑

Ingredients: 1 goose (2000 g), 5 g cinnamon, 3 g Sichuan pepper, 5 g star anise, 5 g licorice, 50 g of southern ginger, 25 g coriander, 150 g of sour beet, 25 g of pepper oil, 50 g of refined salt, 250 g of dark soy sauce, 50 g of sugar, 50 g of shao wine, 50 g of wet starch, 1500 g of raw oil (consumes 100 g).

method:

1. Wash the goose after slaughter, take out the internal organs from the opening, and cut off the goose paw and the tip of the wing.

2, with ginger, minced garlic, minced green onion, salt, sugar, cooking wine, rose dew wine, five-spice powder and an appropriate amount of soup mixed well, to make a sauce; also honey, white vinegar, water mixed well, made into crispy water.

3. Fill the juice into the abdominal cavity of the goose, and then sew the opening with needle and thread so that the juice does not leak out.

4. Put the head of the goose upwards, and then extend the air nozzle of the air gun from the killing mouth of the goose neck into the neck cavity, and then pinch the neck and the air mouth together with your hands, press the air gun, and slowly hit the air between the subcutaneous fat and connective tissue of the goose to make it full.

5, take out the nozzle, pinch the neck of the goose with your hands, then put the goose body into a pot of boiling water and blanch it for about half a minute, then pour cold water on the skin of the goose to cool it down slightly, and then brush the crispy water evenly on the skin of the goose, and hang the goose in a cool and ventilated place to dry after completion.

6, the dried goose with the grill handle into the oven, with slow roasting until the goose meat is cooked through, switch to 230 degrees of temperature to bake the skin of the goose until crisp, take out, first pour out the marinade in the goose belly, the goose chop pieces plate, and then drizzle with the marinade, with the sour plum sauce sauce dish on the table to dip.

To prepare the three-flavor stewed goose:

1. Cut the goose meat into pieces, soak it in cold water for 5 hours, then blanch it in a pot of boiling water.

2. Peel the potatoes and cut them into hob pieces;

3. Put the peppercorns in a bowl and add water to make the peppercorns water for later;

4. Remove the stem of the sharp pepper and cut the seeds into oblique knife pieces;

5. Wash the rape heart;

6. Put the lard in the pot, cook until eight ripe, add the goose meat pieces and simmer until light brown, add the broth (800g), add soy sauce, salt, sugar, pepper water, green onion, ginger slices, bring to a boil over high heat;

7. Simmer for 1 hour over low heat, add potato cubes and simmer until soft, add rape hearts, sharp pepper cubes, MSG, and simmer for a while

Corn on the cob with goose meat

Ingredients: goose meat 850 g

Accessories: fresh corn cob 350 g

Seasoning: 50 grams of flavored tempeh sauce, 20 grams of gold label soy sauce, 10 grams of bean paste, 150 ml of olive oil

Preparation Method:

1: Cut the goose meat 2 inches long and 1 cm wide strips, put in the Lee Kum Kee Gold Standard Raw Soy sauce and marinate for 10 minutes;

2, corn cob steamed, cut 1 cm thick circle and set aside;

3, the wok is heated, the goose meat is sautéed, cooked with watercress sauce, flavored tempeh sauce, gold standard raw soy sauce, stir-fried incense, put into a button bowl and set well, into the steamer basket until crispy and ready to use;

4: Put the juice in the bowl on medium heat to collect the juice, pour it on the corn and goose nuggets on the plate. ，

Creative Experience:

An innovative Hunan dish with a rich flavor, the sauce with the thick sauce of tempeh sauce is fresh and spicy, making the tasteless goose meat thick and thick, and the entrance is full and complex.

【Winter melon stewed goose paw also】

Difficulty: Intermediate ↑

Ingredients: 200 grams of fragrant winter melon, 300 grams of goose paws, 15 grams of garlic (undressed and crushed), 15 grams of green onion, 15 grams of ginger slices, salt, sugar, ginger juice, rice wine, soy sauce, peanut oil.

1, duck palms are also washed and chopped flying water for backup; winter melon is peeled and washed, and cut into flying water for backup.

2: Open the pot under the oil, sauté the garlic, ginger slices and green onion, stir-fry for a while, save a little ginger juice and rice wine, add the right amount of water and winter melon, season with salt and sugar, simmer over medium heat until the palm is also cooked until the gum is ready.

Old ginger stewed goose meat

Ingredients: goose with bones. Accessories: shallot ginger. Seasoning: salt, sugar, rice wine, soy sauce, cooking oil. Preparation steps:

1: Wash the goose meat and chop it into large pieces.

2: Finely chop the green onion and ginger and set aside.

3: Cook a dry pot on the fire, 30% of the heat into the goose meat and sauté.

4: Stir-fry the goose in the water, slightly oil it out, then add minced green onion and ginger and stir-fry until fragrant.

5: Add water after cooking soy sauce and cooking wine.

6: Season with salt and sugar and bring to a boil over high heat.

7: Reduce heat and simmer the goose until soft and rotten.

8: Open the heat to collect the soup.

Ps: 1, this dish is salty and fresh as the main taste, do not put too much sugar. 　　2, dry pot stir-fried goose meat is the key to this dish.

【White blanched goose intestine kidney】

Difficulty: Low ↑

Ingredients: 500 g of goose intestine kidneys, 100 g of bean sprouts, 20 g of red pepper shreds, 20 g of garlic grains, 1 tsp light soy sauce, 1/4 tsp monosodium glutamate, 1/2 tsp sesame oil, 1 tsp oyster sauce

1: Boil the bean sprouts in boiling water until they are broken and remove them and put them on a plate.

2: Cut the goose intestine into 250px segments, put it into boiling water with salt and burn until it is just cooked, and soak in ice water.

3: Remove the goose intestines soaked in ice water and place them on the bean sprouts. Add shredded red pepper, shredded green pepper and sesame oil and mix well, put into a dish, garlic grains, spices and make a saucer to keep up.

【Vinegar fragrant goose paw】

Ingredients: Goose paws also 500 grams, cooked chicken fat 25 grams, coriander 20 grams, red and yellow pepper shreds 10 grams, salt 6 grams, monosodium glutamate 1 gram, red head shallots 20 grams, ginger slices 10 grams, balsamic vinegar 50 grams, soy sauce 50 grams, fresh soup to taste.

Method: Pocket Kitchen Public number: koudaichufang.

1: Wash the goose paws, put them into a pot of boiling water and cook over low heat for 45-60 minutes, when they are tender, remove them slightly cool, put them in a fresh soup bowl, and soak for about 1 hour to increase the umami taste of the goose paws.

2: Take a large bowl, add goose paws, shallots, coriander, red and yellow pepper shreds, balsamic vinegar, salt and monosodium glutamate, when flavored, drizzle with dissolved chicken fat and serve.

Home-style goose blocks

The most noble goose is the goose of Henan Gushi. The Gushi people fed it with rice, so the geese there were the fattest. For the specialty of Gushi County, Henan, it is not only very popular in Henan, but also popular in Henan from large to small markets and townships, and now many places can see a lot of Gushi goose block shops.

Gushi goose nugget refers to a special local dish made by using goose native to Gushi County, Henan Province, as raw material and making it through a special cooking process. The taste is spicy, the soup is delicious, and the meat is tender.

Solid start goose block practice

Wash the geese, put them in a pot, add water, simmer white (without salt), rot, remove and dry.

Soup: Heat goose oil in a pot (or vegetable oil, but not as fragrant as goose oil), ginger. After the chili peppers (dried chili peppers) are spilled (the peppers cannot be peppered), add the white soup of the boiled goose, roll through (can be cooked for a longer time), add salt. MSG, turn off the heat, add chives (can not add too early, otherwise it is easy to cook to death).

How to eat gushi goose nuggets

Chop the goose into one-centimeter thick pieces and pour them into the soup.

Pay attention to the main points

When cooking geese, never add salt, otherwise there is no special flavor of geese. Green onions should not be added too early, and the green onions should be kept fresh green.

【Tiger skin pepper stewed goose offal】

Ingredients: 150 grams of pepper, 200 grams of goose offal, 50 grams of garlic, 30 grams of wet starch, 750 grams of oil, 20 grams of rice wine, 80 grams of mustard soup, 0.1 grams of pepper.

1: Wash the peppers and remove the stalks to plant them.

2: Pour oil into the pot and heat it to 70%, put the pepper into the hot oil, quickly scoop it up, and set aside.

3, a little oil, green onion, ginger and garlic stir-fry, add oyster sauce slightly stir-fry, add fried pepper and chicken offal, add salt, monosodium glutamate, sugar, soy sauce appropriate amount, to add a little sesame oil out of the pot.

Slippery stir-fried goose slices

Ingredients: goose breast 300 g, 1 green pepper, 1 red pepper.

Seasoning: salt, monosodium glutamate, rice wine, egg white, water starch, ginger slices, salad oil each appropriate amount.

1. Cut the goose breast into slices, add salt, egg white and water starch to the paddle; green pepper and red pepper into slices.

2. Put the pot on the fire, add oil to 40% heat, under the goose slices slippery oil, put out; green pepper, red pepper slices with oil simmering, set aside.

3. Leave the bottom oil in the pot, put ginger slices, rice wine, add salt, monosodium glutamate to taste, hook the mustard, pour in the raw materials, stir-fry well and put on the plate.

【Brine goose paws】

Ingredients: goose paws (portion size can be selected according to personal preference), star anise, grass fruit, fragrant leaves, cinnamon, sand ginger, tangerine peel, sand kernel, licorice, etc. (ibid., still using the hand grasping method), bone broth, soy sauce, peanut oil, pepper, pepper, pepper to taste.

1: Wash the goose paws, add all the above ingredients in the pot, bring to a boil over high heat, reduce the heat and simmer for 30 minutes.

2, with salt, MONOSG seasoning, the taste is slightly saltier than usual.

3. Remove the goose paw and eat it.

【Colorful fried goose shreds】

Ingredients: 200 grams of shredded goose, 150 grams of leek silk, 80 grams of green and red pepper shreds, 30 grams of mushrooms, 50 grams of shredded dutch beans, 30 grams of wet starch, 750 grams of oil, 20 grams of rice wine, 80 grams of mustard soup, 0.1 grams of pepper.

1: Mix the shredded goose with 15g wet starch. Add 50 grams of oil to the wok, add the goose shreds into the oil until cooked, and pour into the fence.

2: Stir-fry the ingredients in the wok, add goose shreds, add shao wine, mix well with mustard soup, 15 grams of wet starch, pepper, add 10 grams of tail oil and stir-fry well on the plate.

【Fragrant Concubine Roast Goose Buckle】

Ingredients: 300 grams of fragrant winter melon, 300 grams of roast goose, 30 grams of wet starch, 100 grams of oil, 20 grams of rice wine, 80 grams of mustard soup, 0.1 grams of pepper, 200 grams of lettuce.

1: Slice the fragrant winter melon, put it in a frying pan, add salt, monosodium glutamate, sugar and soy sauce to an appropriate amount, and simmer until semi-cooked.

2: A little oil at the bottom, stir-fry the onion, ginger and garlic, then add the roast goose and stir-fry slightly, add the fragrant concubine winter melon and simmer, and add a little sesame oil to the pot.

3. Place in a large bowl, counter-buckle the plate, and drizzle with the juice.

<h1>Tea tree mushroom roast goose</h1>

Ingredients Goose (1/2 piece) Accessories Tea tree mushrooms (50 g)

Tip: When the braised dish is finally juiced, it must be on high heat so that the soup is thick.

steps

Be sure to pluck the hairs clean before putting the goose meat into the pot, although it is more troublesome to handle.

Goose chunks of cold water under the pot of flying water

Burn the switch on the fire and pour out the goose nuggets and wash them.

It's easy to pull out untreated hairs after flying through the water.

Tea tree mushrooms bubble hair removal of old roots.

Wash and cut off and set aside.

Seasoning ready.

Heat a little corn oil in a pan and sauté the slices of star anise ginger.

Sauté the goose nuggets over high heat.

Add red wine, soy sauce, southern milk to color, stir-fry evenly, pour in the tea tree mushrooms.

Add June fresh, oyster sauce, add two bowls of water and simmer over low heat for 40 minutes until the soup is thick.

Open the pot lid, add two teaspoons of sugar, half a teaspoon of salt (because it is fresh in June, the oyster sauce is already salty, so put salt in an appropriate amount) and collect the juice on high heat.

I left some more soup for mixing noodles, which should be very good!

Goose intestines, belonging to the intestines of poultry products goose, are high-quality ingredients for hot pot Chinese food, rich in protein, B vitamins, vitamin C, vitamin A and calcium, iron and other trace elements. It has a good effect on human metabolism, nerve, heart, digestive and visual maintenance.

About goose intestines

Goose intestines - classification

Classification of origin

1. Northeast goose intestines, goose intestines that grow in the cold areas of northeast China, use the way of stocking, so there are advantages of thick meat, wide width and good taste

2. Goose intestines in the southern region, geese growing in the southern region, are mostly fed for feed, so the goose intestines will be thin, not very wide, and there is a large gap compared with the northeast goose intestines

Classification of frozen and fresh goods

1. Frozen goose intestines are made by rough processing and freezing, and technical treatment is required in the later stage to achieve the taste level of fresh goose intestines

2 fresh goose intestines, fresh goose intestines refer to goose intestines that have not been frozen processed, and the advantages are better than frozen goose intestines in terms of color, taste, appearance, etc

The selection of goose intestines mainly pays attention to the following points

1. Look at the width and thickness, the wider the better

2. Look at the color, the color earth yellow with a little red as well

3. Look at the intestine oil on the intestine to clean up, the cleaner the better

Goose intestines - the handling of goose intestines

Goose intestines are naturally thawed, placed in cold water belt packaging to thaw, do not use hot water or warm water

Thawed goose intestines are marinated with alkali, soaked for about 20 minutes, and soaked in water for water

Add papain to the dehydrated goose intestines and soak them for about 10 minutes to serve

goose intestines - storage method, quick-frozen storage, minus 18 degrees;

Goose intestines - cooking method

--Fried goose intestines with soy pepper--

Ingredients: 200 g of goose intestines, 100 g of chili peppers (green, pointed).

Seasoning: 15 grams of green onion, 5 grams of garlic (white peel), 10 grams of tempeh, 30 grams of vegetable oil, 5 grams of starch (peas), 5 grams of soy sauce, 5 grams of sesame oil

Directions: Fly the goose intestines with boiling water to five ripe and filter out the water. The peppers are washed and stalked, seeded and cut into rings. Peel and wash the garlic and chop into minced garlic. Wash and cut the shallots into sections. Add water to mix the starch into wet starch. Use oil to heat the pan and throw the minced garlic, tempeh puree and chili peppers in the pan. Splash in some boiling water, add goose intestines, mix well with soup, wet starch, dark soy sauce and sesame oil, and then quickly throw it on the plate.

--Bean blossom goose intestine--

Ingredients: goose intestines 350 g

Accessories: 150 grams of tofu brain, 30 grams of celery

Seasoning: MSG 2 g, salt 4 g, chili sauce 25 g, lard (refined) 25 g Directions: Wash the goose intestines and cut into 10 cm long segments. Wash and chop the parsley in a spare pot and heat the lard, sauté the chili sauce to taste the aroma, add the soup, salt, monosodium glutamate, bean blossoms (tofu brain), cook until the bean blossoms are flavored, fish out, and put on the plate. Add goose intestines to the boiling soup, cook until eight ripe, fish out, put on the bean blossoms, pour the original soup, sprinkle with parsley. Cook the bean blossoms with a low heat, so as not to wash out, and use a high fire when putting down the goose intestines, so as not to make the goose intestines old.

--Kimchi goose intestines--

Ingredients: 500 g of fresh goose intestines.

Seasoning: 5 grams of peppercorns, 50 grams of pickled radish, 10 grams of garlic sprouts, 20 grams of pickled red pepper, 5 grams of coriander, 15 grams of pickled ginger, 10 grams of salt peanuts, 2 grams of refined salt, 10 grams of sugar, 75 grams of mixed oil, 2 grams of red amaranth starch, 10 grams of cooking wine, 3 grams of monosodium glutamate.

Method: Wash the goose intestines, scrape off the mucous membrane with bamboo chopsticks, change to a 10 cm long segment, fish out the water in the pot of boiling water, cut the radish into strips, pickle red pepper, pickle ginger into minces, wash and cut the coriander into minces, put the frying pan on the fire, burn the oil under the mixture to 60% heat, fry the next shredded radish, minced red pepper, stir-fry the incense; fry the peppercorns, the goose intestines, cook the cooking wine and stir-fry, under the fine salt, monosodium glutamate, sugar, quickly hook the water red amaranth starch; before the pot, put in the garlic seedlings and turntable, sprinkle with salt peanuts, and add salt peanuts and chopped coriander.

--Brine goose intestines--

Ingredients: goose intestines 2000 g

Seasoning: Marinade 1000 g, salt 5 g, vinegar 3 g, ginger 5 g, green onion 5 g

Directions: Scrape the goose intestines open and wash. Rub with salt, vinegar and rinse with water. Soak in cool water for 10 minutes, remove and drain. Boil the brine, put the goose intestines, burn for 5 minutes, remove the pot from the heat, cool and take it out, cut into sections and plate, pour a little brine, sprinkle with ginger, and shredded green onion.

--Watercress goose intestine--

Ingredients: goose intestines 250 g

Excipients: mung bean sprouts 50 g

Seasoning: Watercress 30 g, Vegetable oil 20 g, Green onion 10 g, Ginger 5 g, Cooking wine 15 g, Garlic (white peel) 5 g, Salt 3 g, Vinegar 15 g, MONOSodium glutamate 1 g, Chili oil 10 g

Method: Repeatedly knead and wash the goose intestines with salt, vinegar, etc., cut open, scrape off the oil tendons with a knife, and cut into sections. Mung bean sprouts are washed clean. Finely chop the watercress and set aside. Put the pot on the heat, add water, ginger slices, green onion and cooking wine to a boil. Blanch the goose intestines, drain and place on a plate for later. Blanch the mung bean sprouts in water and drain the bottom of the water pad. Take a bowl, add watercress, oil, garlic paste, monosodium glutamate, goose intestines mix well, pour on the mung bean sprouts, drizzle with red oil, sprinkle with green onions.

--Dry pot goose intestines--

Accessories: fresh green pepper, red pepper 25 grams each.

Seasoning: vegetable oil 50 g, monosodium glutamate 3 g, chicken essence 3 g, soy sauce 5 g, cooking wine 10 g, bean paste 6 g, Yongfeng chili sauce 6 g, garlic 10 g, ginger 5 g, chives 5 g, dry pot oil 20 g, fresh soup 100 g.

Method: Wash the goose intestines, put them into a pot of boiling water, blanch the water, fish out the cold, cut into 3 cm long segments, remove the fresh green peppers and red peppers, cut the slanted circles; ginger hair slices; garlic to the stems; cut the chives into sections, put the net pot on the high heat, put in the vegetable oil, burn until 50% hot, add ginger slices, garlic seeds, watercress sauce, Yongfeng spicy sauce and stir-fry incense, add goose intestines to fry dry water, cook into cooking wine, add soy sauce to fry, then pour in fresh soup, put green pepper, red pepper rings, add MONOS glutamate, chicken essence to adjust the taste, when the soup is thickened, pour into the dry pot oil, and then put into the dry pot, Sprinkle with chives.

--Sour and spicy goose intestines--

Ingredients: goose intestines 300 g.

Accessories: 2 red peppers, 2 green onions,

Seasoning: 5 g garlic, 15 g boryeong vinegar, chili oil 5 g, salt 2 g, chicken essence 2 g, sesame oil 3 g.

Directions: Wash the goose intestines, cut into small pieces, peel the garlic, chop the green onions, cut into sections, put the pot on the heat, pour water, add a little cooking oil, salt, green onion, after the water boils, put the goose intestines into the blanch, fish out, drain the water, put it into a bowl, mix in salt, chicken essence, sesame oil, chili oil, minced garlic, Boryeong vinegar and mix well, put on a plate.

--Soy sauce king goose intestine--

Ingredients: goose intestines 400 g.

Ingredients: potatoes 200 g. Pocket Kitchen Public number: koudaichufang.

Seasoning: 1 small piece of ginger, 1 spring onion, 1 tbsp oyster sauce, 1 tbsp light soy sauce, a little chicken powder, a little salt.

Method: Peel the potatoes, cut the coarse and short wires, immerse them in cold water and set aside, soak the goose intestines in water until they absorb enough water and stretch, remove the dirt and grease attached to the goose intestines, wash and treat the goose intestines to control the dry water, pour in the oyster sauce, grasp well with your hands, marinate for about 15 minutes, put a little oil in the wok, heat up and pour in the shredded potatoes, stir-fry over medium heat, until the potatoes change color, cook softly, sprinkle a little salt, sprinkle a little chicken powder to taste, start another pot, put a little oil, add ginger shreds to fry, put in the goose intestines, stir-fry for about 5 minutes on high heat 3. Stir-fry until the goose intestines change color, roll up, add soy sauce, stir-fry evenly, add a little chicken powder, add green onion, and stir-fry evenly.

--Peanut stewed sausage--

Method: Wash the intestines, scrape off the mucous membrane with bamboo chopsticks, change to a 10 cm long segment, fish out the water in the pot of boiling water, cut the radish into strips, pickle red pepper, pickle ginger into minces, wash and cut the coriander into small pieces, put the wok on the fire, burn the oil under the mixture to 60% heat, then sauté the shredded radish, minced red pepper, and stir-fry the incense; stir-fry the peppercorns, the goose intestines, cook the cooking wine and stir-fry, under the fine salt, monosodium glutamate, white sugar, quickly hook the water red amaranth starch; before the pot, put the garlic seedlings into the turntable, sprinkle with salt peanuts, and sprinkle with salt peanuts and chopped coriander.

--Soy sauce yellow goose intestines--

Ingredients: goose intestines 1500 g Chinese cabbage (small white mouth) 750 g

Accessories: Magnolia slices 25 g Shiitake mushrooms (dried) 10 g Starch (broad beans) 13 g

Seasoning: White sugar 25 g Cinnamon 1 g Star anise 1 g Ginger 20 g Fennel seeds [cumin seeds] 1 g Shallots 20 g Cumin 1 g Rice wine 20 g Lard (refined) 100 g Soy sauce 20 g Monosodium glutamate 3 g Salt 5 g Each appropriate amount

Directions: After the goose is slaughtered, the internal organs are cut out, rinsed with water and the bones are removed. Place the cleaned goose meat in a basin and marinate in soy sauce and rice wine. Cut the green onion into sections and slice the ginger. Set the net wok on high heat, add oil, heat until 70%, add goose and fry until slightly yellow. Place the fried goose in another pot, add water to submerge the goose meat, add salt, rice wine, green onion, ginger slices, star anise, fennel seeds, cumin seeds, cinnamon, cover the pot and simmer. Simmer until nine ripe, take out the cut into slope blades, neatly put them in a bowl, add the original juice of the boiled goose to the basket and steam. Wash and cut the cabbage into strips 13.5 cm long and 1.2 cm wide. Magnolia slices are soaked, washed and cut into thin strips and set aside. Soak the shiitake mushrooms, remove the stems, wash them, soak them in boiling water, put them in a bowl, add 50 ml of clear soup, fine salt and rice wine and steam for 1 hour. Place the wok on high heat, add oil to 80% heat, add the chopped cabbage, fry until golden brown and drain the oil. Put a wok on high heat, pour 450 ml of clear soup into the boil, add the fried cabbage and salt, rice wine, soy sauce, monosodium glutamate and sugar to boil. Decant the soup, contour it with wet starch and put it on a plate. Remove the steamed goose and drain the juice, flip it over and fasten it over the cabbage, and garnish the steamed shiitake mushrooms. Place the net wok on medium heat, pour in the original juice of the steamed goose, add the magnolia slices and boil, use wet starch to draw, and pour on the goose.

--Goose shoot pot--

Ingredients: goose 500 g

Accessories: 300 grams of bamboo shoots 300 grams of konjac

Seasoning: Chili oil 10 g Salt 4 g Pepper 2 g Cooking wine 10 g Rock sugar 10 g Monosodium glutamate 2 g Peppercorns 3 g Garlic (white peel) 5 g Green onion 5 g Chili pepper (red, pointed, dried) 5 g Pickled pepper 5 g Ginger 3 g Squeezed vegetables 10 g Coriander 15 g each to taste

Directions: After the goose is cooked, the bones are removed and the meat is chopped into strips. Wash and cut bamboo shoots into segments. Slice the konjac, put it into a pot of boiling water and scoop it out to control the water. Ginger and squeezed vegetables are sliced. Wash the parsley and cut into sections. Heat the wok with red oil and add dried chili peppers, pickled peppers, pickled ginger slices, squeezed vegetable slices, garlic slices and stir-fry until fragrant. Bring to a boil in roast goose nuggets, bamboo shoots, konjac slices and water, add salt, pepper, cooking wine, rock sugar and MONOS glutamate until the goose is cooked through. Finally, sprinkle with green onions and coriander.

--Bacon Sausage--

Raw materials: goose intestines 5 kg, coarse salt 0.25 kg.

Seasoning: 2 tablespoons of refined salt, 1/2 cup light soy sauce, 1 tablespoon of ginger juice, 2 tablespoons of sugar, 75 grams of rose dew wine.

Directions: Cut the goose intestines, scrub them twice with coarse salt, and rinse them with water. Put an appropriate amount of water in the pot, put the washed goose intestines into boiling water and blanch for a while, remove and drain. Mix well in a large basin, add drained goose intestines, stir and marinate for 12 hours. Remove the goose intestines, hang them on a long bamboo pole, dry them in the sun, and steam them the next day.

Ingredients for making salted goose eggs:

17 goose eggs, 20 peppercorns, 1 star anise, a small piece of cinnamon, a slice of fragrant leaves, 300 grams of sea salt, 100 ml of two pots of white wine.

To prepare the salted goose eggs:

Wash the goose eggs and let them dry.

Add some water to the pot, add peppercorns, star anise, cinnamon, fragrant leaves, turn to a boil, reduce heat and cook for another 10 minutes, add sea salt and stir until melted, turn off the heat and let cool.

Place the goose eggs in a clean, waterless vessel prepared in advance, remove the seasoning from the boiled brine, and pour the water into the sealed box without passing the goose eggs.

Pour in the white wine, cover and place in a cool place for 30-35 days.

Wash the skin of the pickled salted goose eggs, put them in a pot and add water to the goose eggs, boil the water and cook for 20 minutes.

Tips for pickling goose eggs:

The best salt is coarse sea salt for pickling, which is commonly known as large grain salt.

Salt should not be put in at one time, little by little, until the brine reaches a saturated state, that is, the degree to which the salt cannot be dissolved in the water, too little may not be salty before the egg is about to stink.

Putting some white wine can be sterilized, and it can also increase the aroma of eggs, and 50-100 ml can be put on it.

PS: Welcome to add the country's first goose industry public welfare platform goose raising assistant WeChat public account: yexzs123