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1. Brine goose is one of the representative dishes of Huaiyang cuisine, and has a fairly high audience in the Yangtze River Basin of Jiangsu and the area north of the Yangtze River
2, today Lao Liu will come to share the "salt water goose" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Goose, salt, green peppercorns, star anise, ginger, green onions, lees, bacon, high liquor
4, first deal with the eight pounds of old geese. Pour half a pound of salt into the pot, then add 10 grams of safflower peppercorns, stir-fry the peppercorns over medium-low heat, fry for about eight minutes, slightly yellow, you can put them out and let them cool
5, pepper salt cooled after the old goose pickled, inside and outside to rub the pepper salt, goose heart, foie gras, goose gizzard also pickled together, green onion squeezed out of the green onion ginger juice rubbed on the old goose, can play a role in increasing fragrance and fishy, wrapped in plastic wrap marinade for 48 hours, pickled at room temperature in winter, marinated in the refrigerator in summer
6, when the time comes, pick up the pickling accessories, put it outside to dry for a day, when the time comes, put it in the water to wash it, then tear off the goose oil, then cut off the goose head, put it in the pot into the old goose, and then put in a piece of salted meat, and then put in the goose oil, ginger slices, star anise, peppercorns, a little high liquor, and then put in four spoons of salt, put in 300 grams of rotten brine
7, cover the pot lid, bring to a boil on high heat, simmer slowly for 40 minutes on medium-low heat, then put in goose wings, goose offal, cover the pot lid and continue to burn for 20 minutes, simmer for another hour to let it taste, fish out to cool, then chop it, pour on the roast goose soup, salt water goose is ready
8. Goose meat tastes sweet and flat, nourishes yin and qi, warms the stomach and jin, and has the characteristics of low salt, low fat, low cholesterol and high protein and high lean meat rate
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