Method for making Yangzhou salted goose

Preparation materials: a goose (thin and tender) 1000g, sea salt 150g? 3g cinnamon, 2-3 star anise, 3g pepper, 2g fennel, 2g cumin, a little spiced powder, a little star anise powder, a little ginger powder, marinade, broth, 30g onion, 15-8g ginger, 2g star anise, 3g cinnamon, 5g pepper, 2 tablespoons yellow wine, 1 tablespoon white vinegar, etc.

Production steps:

1. Wash the goose and soak it in clear water 1-2 hours. During the period, the water was constantly changed and the blood was washed. Dry it, or use kitchen paper to absorb water.

2. Prepare all kinds of curing materials.

3, all the marinades and powder, stir-fry on low fire until slightly burnt, and the fragrance is wanton.

4. When the gravy is still warm after cooling, carefully apply it to the whole body of the goose, including the inner cavity.

5. Sprinkle a handful of dried osmanthus flowers. The whole goose is kept in the refrigerator for 24 hours. Friends in the north can keep it in the shade outside, and be careful not to exceed 48 hours.

6. After the goose is marinated for 24 hours, the gravy is made from the ingredients in the gravy tank.

7. Marinate the goose, wash the marinade and scald it with the cooked marinade to make its whole skin full.

8. The wet goose was soaked in the marinade. (The gravy needs to submerge the whole duck. ) The gravy needs to be boiled, but the whole process needs a small fire. Cook for about half an hour, during which time you can put it. Chopsticks can stop heating when they pierce goose meat.

9. Sprinkle a handful of osmanthus, cover it, and continue to simmer without the fire in the kitchen.

10, when the soup is cold, take the goose out, drain the water, and then cut it and put it on a plate.