Practice of Hakka Steaming Goose

"At the dinner table of Hakka people, you must eat geese on holidays. Steamed goose is the most traditional Hakka food, which is cooked by every household. Although the cooking methods of Hakka geese are the same, everyone's tastes and preferences are different, which makes the same Hakka goose food have different taste characteristics and seasoning styles, but the most important material selection is recognized, that is, Hakka native geese must be selected.

material

condiments

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Goose 1

condiments

vegetable oil

2 tablespoons

salt

4 teaspoons

Light soy sauce

5 teaspoons

energy

1 small piece

garlic

3 petals

oyster sauce

4 teaspoons

taro

1

Fermented soybean

Xiaobanwan

Garlic leaves/buds

1

refined sugar

2 teaspoons

Practice of Hakka Steaming Goose

1.

Empty the goose and clean its internal organs.

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2.

Salting with fine salt inside and outside 10 minute.

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3.

Then put a layer of soy sauce on the surface for later use.

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4.

Prepare stuffing: green garlic, ginger, garlic, lobster sauce.

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5.

Garlic is cut into large pieces, ginger is shredded, green garlic stems are cut into small pieces, leaves are cut into 3 cm long pieces, and garlic stems and leaves are separated.

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6.

Saute garlic and shredded ginger in a hot oil pan.

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7.

Stir-fried lobster sauce to taste.

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8.

Stir-fry the stalks of green garlic and turn off the heat.

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9.

Add salt, sugar and oyster sauce.

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10.

Turn over the garlic leaves in the pot and turn off the heat.

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1 1.

Put the stuffing into the goose's stomach, and then put the goose's feet into the stomach.

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12.

Peel taro and cut into large pieces.

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13.

Put the taro under the goose, put it on the steamer, cover it and steam for 50 minutes. After steaming, pour the juice in your stomach into a bowl, cut the goose into pieces and pour the juice on the noodles.

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Finished map of Hakka steamed goose

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Cooking tips

1, this dish is mainly filled with stuffing, so the stuffing must be fragrant first and the taste must be adjusted;

2. It is best to weigh three or four kilograms, because the overweight goose is too rough and has no fresh and tender taste, while the light goose is easy to lose oil and moisture during cooking and lacks a fragrant and moist taste.