How to make saltwater goose delicious Gushi, how to marinate salted goose gizzards

1. Primary processing: slaughter, bloodletting, scalding and removing the feathers of the goose, opening a small mouth at the tail and cleaning the chamber, and keeping the goose oil for another use. After the white goose is washed, the paws are cut off and the internal organs are removed. Soak in cold water for about 1 hour to wash off the internal organs and blood.

2. Hang for 1-2 hours and drain.

3. Rub and salt: Prepare salt, five-spice powder, and peppercorns for pickling. The proportion of salt is calculated according to the white goose 6 7, and 1 2 kg of star anise powder is added for every l00 kg of salt. 2355 grams of white striped goose, 142 grams of salt, 2 grams of star anise powder.

4. After the wok is heated, first add salt and stir-fry to remove the water, and then add pepper and five-spice powder to fry the fragrance.

5. Apply the fried marinade to the body cavity and body surface of the dried goose, this step is similar to the "hot salt sassafras" of the salted duck, and the whole body of the goose must be evenly rubbed, including the inside of the belly. This step is like bathing a goose in a spa, after a thorough salt scrub massage, the salt can evenly penetrate into the goose's body. The goose's moisture and excess grease must be released by rubbing salt.

Marinate the goose for about 4 hours.

6. Picking: During the marinating process, the moisture and blood in the goose meat will penetrate into the body cavity, at this time, the goose body can be lifted, and the blood water can be released, which is the picking, and then continue to marinate for 2 3 hours, and then carry out the second picking.

7. When marinating, you can prepare the marinated soup seasoning for soaking, 4 star anise, 2 green onions, 4 slices of ginger, and 142 grams of salt.

8. Because there is no old marinade, the marinade used for soaking should be boiled over low heat to bring out the fragrance.

9. Re-marinade: After picking, immerse the goose body in the marinated soup for 4-5 hours.

10. Perm: After re-halogenization, hook the goose neck with a hook and pour the body surface with boiling water to make the muscles and epidermis tense and full in appearance.

11. Continue to hang in a ventilated place to drain the water.

12. Because of the drying for 5 hours, the time is relatively long, and the skin of the goose has dried out, so the drying step is omitted. However, after tasting it, I felt that it should be baked in the oven at 90-100 degrees until the skin of the goose is shelled (a little green onion, ginger and star anise should be stuffed into the goose body), so that the skin of the goose cooked after drying is crispy but not tough.

13. Because there is no old marinade, it can be increased by boiling goose fat. Rinse the goose oil and cut it into small pieces, and prepare the green onion and ginger.

14. Add a little water to the pot, put the goose oil, shallots and ginger in the pot, and start to boil the oil.

15. Put the boiled goose fat out and set aside.

16. Prepare 2 green onions, 4 slices of ginger and 4 star anise.

17. Add ginger, green onion, star anise, goose fat, enough water, and appropriate amount of salt to the pot, bring to a boil and stop the fire after the fragrance is revealed.

18. Put the goose blank in, the boiling water quickly enters the body cavity from the tail opening, the water temperature drops, then the goose neck should be lifted, the soup in the body cavity should be poured out, and then put it into the pot. And add cold water with a total amount of water 1 6 to the pot so that the water temperature inside and outside the goose is consistent.

19. Add cold water with a total amount of water 1 6 to the pot so that the water temperature inside and outside the goose is consistent.

20. Cover the lid slightly smaller than the pot, press the goose to soak it under the liquid surface, turn off the heat and simmer for about 30 minutes.

Ingredients: Goose.

Grams of salt. Octagonal pcs.

Huadiao wine onion root.

Sliced ginger. The practice of saltwater goose.

Chop the wings, palms. Eviscerate 1

Stir-fry salt, peppercorns, star anise 2

Wipe the whole body and massage and marinate for 4 hours3

Refining goose fat Add to the braised soup to increase the flavor Method: take the fat in the goose belly, cut it into small pieces, put it in a pot and stir-fry it over low heat until the goose fat comes out, drain it out and set aside. 4

Sichuan pepper, star anise, cinnamon, angelica, kaempfera, bay leaves, cumin, sand kernels, nutmeg, yellow gardenia, cloves, tangerine peel, dried chili peppers (yellow gardenia to increase the color, add an appropriate amount of spices, before adding to the broth, do not put oil in the pot and fry over low heat to make the fragrance) 5

Add a little Huadiao wine to add flavor 6

Add water (you can submerge the whole goose body) A large amount of ginger slices, green onions, salt, monosodium glutamate, spice packets, and goose fat boil for 30 minutes into a marinated soup and let it cool The color of the yellow gardenia in the picture is not enough to supplement a few 7

Rinse the goose to remove salt and spices and soak in the cold braised soup for 2 hours8

Boil the brine, simmer for 20 minutes, pick up (about 10 minutes) and prick the goose breast and leg meat with a bamboo skewer a few times, repeat this for a total of 3 times (i.e., cook for 20 minutes, take it up and let it cool for 10 minutes, put it in the braised soup again and cook for 20 minutes, pick it up and let it cool for 10 minutes, put it in the braised soup for the last time and cook it for 20 minutes)9

Turn off the heat Dip the goose in the broth, cover and simmer for 2 hours10

Remove and cool, goose wings, goose paws, foie gras, goose heart 11

Chopping method: first go to the head and neck of the goose, and then open the whole goose one and two, cut off the whole goose leg, goose wing root, half of the goose body, and then open two, use the knife method (hold the knife with one hand, pat the back of the knife with the other hand) to chop the piece Platter 12

Serve on a plate and pour in a small amount of brine juice and goose fat13

The skin is refreshing, the meat is smooth, and the flavor is not too salty, and the wine is first-class The inexhaustible can be served with rice 9 8 salted duck eggs to make roast goose rice.

Soak the saltwater goose first, then cut it into slices, spread thousands of skins on the bottom, and steam it in the pot for half an hour, so that the saltwater goose steamed out is delicious and not greasy, and the taste is mellow.

Ingredients: 350 grams of goose wings.

Seasoning: Sichuan peppercorns, star anise, bay leaves, green onions, ginger, salt, white wine, edible nitrate, lemon slices, wolfberry, coriander, and water.

Teach you how to make Hakka salted goose wings, how to make Hakka salted goose wings to be delicious, remove the feathers and wash the goose wings, add seasonings to soak into the flavor, air dry, steam when eating, add lemon slices, wolfberries, and coriander.

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I come also: salted duck gizzard raw materials: raw materials:

10 duck gizzards, 50 100 grams of salt. Preparation method: (1) Cut the fresh duck gizzard from the horizontal surface with a knife, remove the impurities in the gizzard, then scrape the internal gizzard, tear off the external oil tendons, and then wash and drain.

2) Knead the duck gizzard with salt, put it in a container and marinate it for 1 day, then take it out, thread it into a string with a rope, and hang it in the sun. That's it.

Just marinate according to the above method, the proportion of salt can be changed according to the number of goose gizzards and duck gizzards, and put it on the shelf and smoke it repeatedly with firewood!

Or let it air dry outside.

Ingredients: 1000g goose meat, 4 green onions, 3 slices of ginger, 2 tablespoons of rice wine, 1 tablespoon of sugar, appropriate amount of water, 1 tablespoon of Sichuan pepper oil, 1 teaspoon of sesame seeds.

1. Wash the goose meat, smear it with rice wine, pepper and salt, put it in a clay pot, pour in cooking wine, and marinate for 48 hours.

2. Put the marinated goose meat in the pot, add water, green onion and ginger cooking wine, sugar, bring to a boil and cook over low heat.

3. Use chopsticks to poke into the goose skin and drain it.

4. Cool for a while, peel and remove the bones of the boiled salted goose, and tear the goose meat for later use.

5. Pour pepper oil into the pot and stir-fry the minced ginger until fragrant.

6. Pour in chopped green onions and stir-fry until fragrant.

7. Pour the shredded goose meat into the green onion and ginger oil, mix well, and add a little pepper oil.

8. Sprinkle cooked sesame seeds after serving, and it's done.

Salty goose needs to prepare ingredients: whole goose, soy sauce, brown sugar strips, ginger, rice wine. It is divided into 5 steps. Here's how to do it in detail:

Step 1: Cook the goose.

The goose is first boiled in water for 10 minutes, and the water is discarded. Boil the goose in another pot of water until it is eight ripe.

Step 2: Prepare the ingredients.

Pour the soy sauce, ginger slices, white wine, and brown sugar into the pot and bring to a boil and let cool.

Step 3: Soak the goose meat.

Pour the cooled soy sauce into the clay pot, put the cooled goose meat into the pot, and soak for 1 day and 1 night, during which you can turn it slightly and soak evenly.

Step 4: Place in the freezer.

Scoop up the soaked goose meat, put it in a plastic bag, put it in the freezer, take it out and cut it and steam it to eat.

How do you make salted goose meat delicious? Salty and fragrant bamboo shoots, mushrooms, and salted goose soup are rich in nutrition, high in protein, and low in fat. The high content of unsaturated fatty acids is very beneficial to human health.

The goose meat has the effect of tonifying yin and invigorating qi, warming the stomach and opening the jin! The pickled goose is stewed with various ingredients to make a salty goose pot, salted goose soup, salty and fragrant.

Salted goose: half a bamboo shoot: 250g Mushroom: 150g Ingredients: appropriate amount Ginger: appropriate amount Green onion: appropriate amount.

1.Soak the salted goose in water for 4 hours to fully remove the salt, then remove the boiling water and set aside 2Prepare the ingredients.

3.Slice the ginger and cut the green onion into sections.

4.Put water in the pot and put the salted goose, spices, green onion and ginger, cooking wine.

5.Bring to a boil over high heat and simmer for 1 hour.

6.Peel and wash the bamboo shoots.

7.Hob cut into small pieces, you can blanch the bamboo shoots.

8.Wash the mushrooms.

9.Cut the mushrooms into small slices.

10.After simmering for an hour, the meat is already cooked, now take out the fat on the top, and throw away the ingredients.

11.Pour out another half of the soup and then add an appropriate amount of water12Add the bamboo shoots and mushrooms.

13.Continue to simmer for 40 minutes.

14.Sprinkle in the chopped green onion and it will be served on the table.

Salted goose stewed with double bamboo shoots.

Method 11, two lettuce, about three taels of bamboo shoots. Slice the bamboo shoots and cut the lettuce into hob pieces.

2. Slice the bamboo shoots and cut the lettuce into hob pieces.

3. Soak a quarter of a salted goose in cold water for four or five hours to remove excess saltiness, add water, add star anise, ginger and rice wine to cook.

4. Heat the oil, stir-fry the green onion and ginger until fragrant, stir-fry the double bamboo shoots for four or five minutes, pour in the original soup of the boiled salted goose, add half of the water, nearly past the position of the bamboo shoots, pour the cooked goose meat into it, cook over medium heat until the lettuce is ripe, add chicken essence, and remove from the pot.

How to make 2 ingredients.

Ingredients: salted goose appropriate amount Appropriate amount of bamboo shoots Appropriate amount of lettuce.

Excipients: Appropriate amount of green onion, appropriate amount of ginger.

Seasoning: Oil, Salt, Essence, Essence.

Step Method.

1. Two lettuces and about three bamboo shoots. Slice the bamboo shoots and cut the lettuce into hob pieces.

2. Slice the bamboo shoots and cut the lettuce into hob pieces.

3. Soak a quarter of a salted goose in cold water for four or five hours to remove excess saltiness, add water, add star anise, ginger and rice wine to cook.

4. Heat the oil, stir-fry the green onion and ginger until fragrant, stir-fry the double bamboo shoots for four or five minutes, pour in the original soup of the boiled salted goose, add half of the water, nearly past the position of the bamboo shoots, pour the cooked goose meat into it, cook over medium heat until the lettuce is ripe, add chicken essence, and remove from the pot.

1.Cut the cooked goose meat into 1 cm squares, fry them in peanut oil, remove them, and set aside.

2.Put the soy sauce, brown sugar, wet starch, and refined salt together, add an appropriate amount of water to make a thin paste, and set aside.

3.Put a little peanut oil in the pot, add green onions, ginger and garlic after the oil is hot, add the fried goose meat after cooking the fragrance, stir-fry it and hook it with brown sugar and wet starch. Thin the paste, stir-fry it again, and wait until the paste thickens evenly and sticks to the goose meat, and then it can be served on a plate.