How to make brined goose in Chenghai, Shantou, Guangdong, China

Brined goose practice:?

1, to the market or farmer that buy goose, then the stallholder will help you slaughter good, buy a whole goose from the system on the goose feet, goose wings chopped out, in the chest between the ribs to open a hole, the southern ginger slices into the goose belly, with a toothpick tied, so that the marinade is easy to soak into the belly.

Large frying pan into the water, bring the water to a boil, put all the halogen materials, boil roll, put the whole goose first high-fire boil, and then slow-fire cook, about one and a half hours, pot to be turned, and to be the marinade dripping into the belly.

2, goose blood, goose gizzard, goose intestines, goose liver are clean, halogen goose good time to halogen, can also be left to halogen half of the time and then put into the halogen.

3, goose cooked, take up to be cold, summer weather can be hot plastic bag into the refrigerator, winter cold can fall there, dry and cool.

4, chopped pieces on a plate, dripping a little brine juice, want to eat sweet can not drizzle brine, chopped garlic vinegar dip. Really delicious food.

5, delicious sweet, delicious marinated goose is ready.