The cooking method of salted goose, the pickling method of salted goose

Salted goose stewed tofu Chinese cuisine preparation.

The salted goose is not soaked in cold water at least 2 hours in advance to leach the salty taste.

The soaked salted goose is washed with water several times, put in a pot, put in the cold water that has not covered the ingredients, boil the water for two or three minutes, remove it and rinse it with water.

Refill the pot, add a lot of cold water, add the green onion and ginger slices to a boil.

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There will also be a little foam, skimmed clean.

Add a few spoonfuls of cooking wine, bring to a boil over high heat, then change to low heat and simmer slowly for 1 hour.

Generally, soak for 2 hours before burning, and now there is no need to add salt, so that the saltiness is just right, if the soaking time is very long, such as soaking overnight, now it may be light, you need to add a little bit, grasp it yourself.

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Simmer for an hour, cut the tofu (I personally like tender tofu) into pieces and simmer for 10 minutes, sprinkle with chopped green onions and chicken essence, and remove from the pot

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It's simple