Brine goose paw (with gold chaozhou brine detailed recipe)
peculiarity:
The taste is mellow and delicious.
Dishes offer:
Wang Yulin, born in 1970, has been a chef for 20 years, and has worked in Nanhai Fishing Village in Guangzhou, Tiantian Fishing Port in Guangzhou, Fisherman's Wharf in Shanghai, Shangri-La Hotel, Changshu, and is currently the Executive Chef of The Typhoon Shelter in New Mong Kok, Hong Kong, Shanghai.
raw material:
500 grams of goose paws, 5 grams of parsley.
seasoning:
Gold medal Chaozhou brine 1000 g.
Gold Medal Teochew Brine Detailed Recipe:
A Keel, old hen 7500 grams each, peeled pork belly 5000 grams, meat skin 1500 grams, Jinhua ham 2000 grams, ham bone 25000 grams, Kaiyang 750 grams, dried scallops 400 grams, water 75 kg.
B star anise 150 g, cinnamon 100 g, white cardamom 35 g, cumin 40 g, sand kernel 75 g, licorice root 100 g, grass fruit, white root 30 g each, peppercorns, fragrant leaves 50 g each, sand ginger slices 70 g, cloves 28 g, angelica 40 g, tangerine peel 25 g, lemongrass 75 g, dried southern ginger 1520 g, dried clams 1 pair.
C Coriander (leafless) 500 g, parsley 200 g, onion cubes 1500 g, chives 750 g, dried shallots, garlic cloves 1000 g each, salad oil 1500 g.
D rock sugar 1250 g, slice sugar 600 g, light soy sauce 1250 g, Thai fish sauce 300 g, monosodium glutamate 800 g, Meiji fresh soy sauce 500 g, Guangdong rice wine 500 g, Shaoxing flower carving wine 120 g, rose dew wine 350 g, salt 750 g.
E brine oil 1500 g.
make:
1, keel, old hen, peeled pork belly, meat skin, Jinhua ham, ham bone into boiling water for 5 minutes, fished in and out of the stainless steel bucket, add open yang, dried scallops, water on high heat after boiling for 2 hours, turn the heat to a low heat for 5 hours, and then use a high heat to cook for 1 hour to filter.
2: Put ingredient B into boiling water and simmer for 10 minutes, then wrap it in gauze.
3: Add salad oil to the pan, soak in the remaining C heat for 10 minutes when it is 50% hot, and then wrap the raw materials in gauze.
4, the B material, C material into the stainless steel barrel, high heat boiling for 0.5 hours, change the small heat pot for 1.5 hours after taking out the B material, C material, under the D material simmer for 20 minutes, after turning off the heat into the E material to mix well.
The color is golden, the aroma is rich and mellow, and the taste is salty and slightly sweet.
apply:
Suitable for halogenated goose paws, goose heads, goose wings, duck necks, pig tongues, etc.
Remarks: Brine oil production:
A 2500 g chicken fat, 1500 g pork plate oil.
B star anise 50 g, white cardamom 25 g, sand ginger 30 g, coriander leaf 20 g, cinnamon 75 g, cloves 10 g, grass fruit 40 g, fennel 15 g.
C 150 g of ginger, 2000 g of chives, 1500 g of dried shallots, 1000 g of onions, 2000 g of garlic cloves.
D salad oil 7.5 kg.
1: Cut into 5 cm pieces of ingredient A, put into boiling water and heat for 1 minute; wash and put into a spice packet.
2, put the salad oil in the pot, when it is 50% hot, put in the A, B and C materials and boil over high heat, change the heat to simmer for 2 hours, and filter the oil.
Preparation Method:
Wash the goose paws, put them in boiling water and heat for 3 minutes, remove them and put them in the brine for 40 minutes, remove the plate and garnish with parsley.