The practice of salted goose

massacre

Select the fat geese of that year, slaughter them, pluck their feathers, cut off their wings and claws, then open the cavities under the left and right wings, take out all the internal organs, wash the blood stains, then soak them in cold water for 0.5 ~ 1 hour to remove the residual blood in the body, and hang them up after soaking to drain the water.

pickled vegetables

use

The salt content is116 of the weight of the goose, a small amount of fennel is added to the salt, fried and ground. First, take 3/4 of the salt and put it into the body cavity of the goose. Turn the goose repeatedly to fill the abdominal cavity with salt. Secondly, apply the residual salt to the lower thigh by hand.

Spread out, while the muscle is separated from the leg bone, let some salt enter from the part where the bone is separated from the meat, and then rub the falling salt on the muscles on both sides of the knife edge, goose mouth and chest respectively. After wiping the salt, the geese piled into the jar one by one and passed through.

After 12 ~ 18 hours of salting, insert your finger into the anus and open it to discharge blood. After that, put the geese into the brine tank, pour the prepared old brine from the knife edge on the right wing, then stack them into the tank one by one, cover them with perforated bamboo covers, and hold them down with stones.

Live, let all the geese soak in salt water. According to the size and season of geese, the time of re-marinating is different. Generally, the re-marinating time can be 16 ~ 24 hours, and it can be salted out of the tank. Dig out the brine when leaving the tank and drain all the brine in the body.

seething

boiling

Before hanging the goose, insert a reed tube or bamboo tube with the middle finger thickness of 10 cm into the anus of the goose, put a little ginger, onion and star anise into the abdomen of the goose, then pour boiling water on the body surface and drain it at the air outlet. When cooking

Boil clean water and add three ingredients to the water.

(onion, ginger, star anise), put the goose into the pot and let the boiling water fill the cavity from the right wing opening and anal canal. Put the goose in the water, put it in the pot, pour boiling water into the abdominal cavity again, then press the lid and immerse the goose in the water.

Beneath the surface. Cease fire and stew for about 30 minutes, keeping the water temperature at.

85 ~ 90℃, after 30 minutes, the fire will stop when bubbles appear in the pot. Lift the goose and pour it out of the cavity, then put it into the pot and pour it into the cavity, and cover the pot. Stop the fire and stew for about 20 minutes, then you can eat.

Pot, leg lifts, pour soup. Cool and cut into pieces for eating. It is better to pour the gravy with boiled goose when eating.