Brine goose is a traditional Han famous dish in Chaoshan region of Guangdong, belongs to the Chaoshan cuisine, different methods will bring different effects, the taste difference is also relatively large, how to make a more delicious brine goose that?
Ingredients: 5500 g of soy sauce 750 g of lion's head goose
Fatty pork 250 g Refined salt 250 g rock sugar 50 g white wine 50 g monosodium glutamate
15 g Sichuan pepper 10 g cinnamon 10 g cloves 5 g southern ginger 150 g coriander head
50 g lemongrass 50 g star anise 10 g licorice 10 g
Color oil 10 g garlic 50 g
steps:
Remove the internal organs of the light goose with its abdomen open, wash and dry it, smear 100 grams of fine salt on the inside and outside of the goose, and use bamboo chopsticks to stand in the abdominal cavity.
Stir-fry the Sichuan peppercorns under the grains, wrap them in sanitary gauze with star anise, cinnamon, licorice and cloves into balls, put them into a brine basin, add soy sauce, color oil, rock sugar, ginger, lemongrass, white wine, and cut the fat pork into pieces with a knife, then add water and boil the brine over medium heat.
Put the garlic, coriander head, and ginger into the belly of the goose (remove it when it is cooked), then put the goose in the brine basin, cook for about 1 hour and 30 minutes (in the middle, hang the brine goose from the soup and then put it down, repeat four times) and pay attention to turning the goose body several times to make it taste good, then scoop it up and set aside.
Place the cooked brine goose on a cutting board and cut into thick slices, drizzle with the marinade (add MSG) and let it moisten. Serve with 2 plates of garlic vinegar.