Introduce a delicious Qin Lan goose and write a composition.

My hometown is in Liuhe. When I mention Liuhe, I can think of the old goose in Qin Lan. It is really "white light"!

When I was a child, my grandmother often took me to buy old geese to eat. Every time I go to buy it, I can always see the old goose shining white through the glass cabinet.

Qin Lan Goose has white skin and no hair. It feels smooth and there is no uncomfortable feeling. There is a thick layer of grease under the skin, and you can see what is behind it. Then we should talk about its meat. It has little meat, and the lines on it are clearly seen, which is particularly tender. When you pinch its meat, it will bloom and become a fuzzy patty. Pour a layer of halogen seeds to make fresh meat more moist, make oil more moist, transparent and shiny, and make fair skin more lubricated.

It is said that the production method of Qin Lan old goose is also very simple. As long as the old goose's hair is pulled clean, it must be pulled by hand. If you use chemicals to clean goose feathers, it will affect the taste of geese. Then, take out the entrails of the goose and cook them in boiling water. I don't know the specific cooking time, but Qin Lan Goose is mainly made of its halogen seeds, which are prepared in proportion. Put salt in boiling water, put it in.

To taste a piece of goose, you should gently bite open its skin and taste its first taste. Then skip the grease, go straight to the meat and bite the meat hard in your mouth. First the taste is salty, then the mouth is numb, which is the effect that Chili gives you. Finally, salty hemp can be eaten cold.

Although I haven't eaten Qin Lan Goose for a long time, I still remember its taste clearly. (Li Ren 'ai)