How to cook goose is simple and delicious.

Required ingredients and seasonings: goose, ginger, chives, star anise, cinnamon, fragrant leaves, tsaoko, pepper, fennel, cooking wine and salt.

Detailed practice:

First of all, prepare the ingredients, clean the goose, especially some tiny fluff, and patiently pull it out and put it into the basin for later use.

Pour clean water into the basin. The water should overflow the goose and soak for 4-6 hours. The purpose is to remove the blood inside. After soaking, take out the water and control it.

The salt for curing goose meat should be fried with pepper and salt, so that the cured goose meat is salty and soft, and at the same time it can set off the unique meat flavor of goose itself. Next, stir-fry the salt and pepper: pour the salt into a pot without water and oil, then add 2 pieces of cinnamon, 5g of pepper and 2 pieces of star anise, stir-fry over low heat, and stir-fry slowly to give a fragrance. Stir-fry until the salt is slightly yellow. Gently twist the pepper with your hands, crush it easily, and then turn off the heat. This step is to let the salt fully absorb the flavor of the seasoning, so that the salted goose will be more fragrant. In the process of frying, you must stir fry with a small fire, and it is easy to stir fry with a big fire.

After controlling the moisture, put the goose meat into the pot, evenly coat the goose meat with pepper and salt, and constantly rub it to make the goose meat fully absorb the pepper and salt. After all rubbing, seal the plastic wrap and marinate for 2-3 days. During curing, the goose should be turned over several times, so that the cured goose can be more delicious. After curing, hang the goose in a ventilated place to dry for about 2 days. You can work for a few more days if you like. After drying, put it in the refrigerator and take it with you. Very convenient.

Prepare some seasonings before roasting goose: wash and slice ginger, wash and knot shallots, and wash dried peppers, fragrant leaves, star anise, fennel, cinnamon, tsaoko and pepper for later use.

Pour clear water into the pot, add a slice of fresh goose oil to enhance fragrance, then put all seasonings into the pot, rinse the dried goose and put it into the pot, bring it to a boil with strong fire, pour 2 spoonfuls of cooking wine, simmer for-0/hour, turn off the fire and soak for half an hour, and then take it out of the pot. Brush a layer of sesame oil after the goose is out of the pot to prevent the goose skin from drying and blackening.

After the goose is cooled, it is cut into pieces and served on a plate.

So much for the home-cooked dish of dried goose shared today. The method is simple, the meat is delicious, soft and not stuffed, suitable for all ages, and it is good to drink and eat. Friends who like it might as well try it, learn to cook it for their families, and never have to go out to buy it again.