Chaoshan Braised Goose
Overview
Chaoshan braised goose is a traditional famous dish of the Han people in Chaoshan, Guangdong, and belongs to Chaoshan cuisine. The lion's head goose, a specialty of Chaoshan, has plump meat. Braised goose is a local flavor food, which is fragrant and delicious, fat but not greasy. Braised with soy sauce, rock sugar, cinnamon, Amomum villosum, cardamom, star anise, galangal, rice wine, garlic, shiitake mushrooms, etc.
Tags
Ingredients
Steps
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Star anise, cinnamon, dried chili pepper, and Sichuan peppercorns are wrapped in gauze cloth
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Wash galangal and cut into 1cm thick slices
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Prepare a large cauldron, fill it with water until it is eighty-full, put in the whole garlic, add galangal, spice bag, add light and dark soy sauce
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Add fish sauce
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The lion head goose is slaughtered, feathered and rubbed with salt
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Add white sugar to the pot
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Stir with a spoon to prevent the white sugar from burning and bring the brine to a boil
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Put the lion head goose into the pot and cook
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Cook over high heat. While cooking, use a ladle to pour brine on the lion head goose
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After half an hour, turn over to the other side and continue stewing it. Use chopsticks to prick the breast and legs of the lion head goose a few times to facilitate the flavor
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Use a spoon to continuously pour brine on the braised goose to facilitate coloring
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It takes two hours to marinate a goose. During this period, you need to turn it over constantly and move it from time to time to prevent the bottom from sticking to the bottom and burning
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