【Raw Materials】
Slaughter 1 goose (about 2000 g)
5 grams each of cinnamon, star anise and licorice, 50 grams of southern ginger (Chaoshan specialty), 25 grams of coriander, 150 grams of sour beets, 10 grams of pepper powder, 5 grams of sesame oil, 5 grams of monosodium glutamate, 20 grams of cooked lard, 60 grams of refined salt, 250 grams of dark soy sauce, 50 grams of sugar, 50 grams of shao wine, 30 grams of wet starch, 1500 grams of vegetable oil (consumption of 100 grams).
【Production process】
1. Mix pepper, sesame oil, monosodium glutamate and lard into pepper oil and set aside.
2. Cinnamon, star anise, licorice into a small cloth bag into the mouth into the wok, add soy sauce, salt, sugar, rice wine, water 3000 grams, boil over medium heat and then switch to low heat, put in the fat goose roll (氽) for about 10 minutes, pour out the soup in the goose cavity, and then put it back into the pot, while rolling and turning, about 30 minutes to cook (chopsticks inserted into the chest meat without blood water for the degree).
3. Take out the goose to cool, cut off the goose meat on both sides, remove the four-column bone; chop the goose backbone into cubes, mix well with 10 grams of wet starch; and coat the goose skin with 20 grams of wet starch.
4. Heat the frying pan over medium heat, heat the oil until slightly boiling, first put the goose bones and then put the goose meat (skin up), soak the end from the fire, fry while turning, fry for about 7 minutes and then bring it back to the stove, continue to fry until the bone is hard, the skin is crisp, and it is golden brown.
5. Put the goose bones into a dish, cut the goose meat diagonally into 6 cm long, 4 cm wide and 5 mm thick pieces, and cover the bone. Sour beets and coriander are served on the side of the dish, and pepper oil is drizzled over the goose meat, accompanied by a tidal sweet sauce.