How to pickle old geese

Whole goose 5 kg refined salt pepper 200 g sodium nitrate a little.

How to make it?

1. Feeding: Choose healthy and disease-free geese, regardless of individual size, and stop eating 12 hours before slaughter.

2. Slaughtering: Slaughter the live geese, drain the blood, that is, blanch them in hot water at about 70℃, then take out the internal organs half open, rinse them clean and drain the water.

3. Pickling: first stir-fry the pepper and salt in a hot pot, mash them, let them cool, mix well with sodium nitrate, smear them inside and outside, and bleed the goose's mouth one by one. Then put the goose belly up in the jar for 5 days, and turn the jar twice in the middle.

4. Hanging: Take out the pickled goose, tie the chicken feet with hemp rope and hang them in a cool and ventilated place to dry the water (preferably indoors). It will take about half a month to produce the finished product.

Soy sauce 340ml, water 340ml, vinegar180ml, honey 3 tbsp, garlic 1/2 tbsp, laurel leaf 3 pieces, freshly ground black pepper1/2 teaspoons, boneless and skinless goose1.5kg..

Practice?

1. Preheat the oven with high fire and apply a little oil to the grid.

2. Mix soy sauce, water, vinegar, honey, garlic, bay leaves and pepper in a large bowl. Boil the juice, then put the goose in the pot and simmer for 35-40 minutes.

3. Take the goose out and drain it with special kitchen paper. Throw away the bay leaves and cook the sauce until the juice is reduced to about 300 ml.

Put the goose meat in the preheated oven and bake it for about 5 minutes on each side until it becomes brown and crisp. Serve with the remaining sauce.