Recipe: Tidal geese

Home Cooking Recipe: Tidal geese

Notes:

Chaoshan brine goose, lion head goose with tidal specialty, fleshy and fat, brine goose is a local flavor food, smooth and delicious, fat but not greasy.

Ingredients:

Steps:

  1. Take the light goose out of the viscera, wash and dry, use 100 grams of salt to wipe inside and outside the goose, and use bamboo chopsticks to fit in the abdominal cavity.

  2. Put the sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed Ginger, lemongrass, rice wine (white wine), and cut the fat pork with a knife into pieces, then add water, and boil the brine with medium heat.

  3. Put garlic, taro, and southern ginger into the light goose belly (take off when cooked), then put the goose into the brine basin and cook for about 1 hour and 30 minutes (the middle of the goose should be lifted from the soup and then put down. Repeat four times) and pay attention to turning the goose several times to make it taste, then pick it up and let it go.

  4. Cut the cooked geese on a cutting board and cut into thick slices, topped with marinade, and moistened.

  5. When you are on the table, keep up with the garlic vinegar 2 discs.


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