Chinese Food
Guangning white goose
(161690 views)My hometown is Guangning, Guangdong. Every family can make red duck. It's a special dish of Guangning. The Red duck is fragrant, salty and delicious. It's the taste of every Guangning people's hometown. For many years, in addition to this period of time, the new crown epidemic situation. They all ate light. Today, they suddenly slandered their appetite for Red duck. So they called their friend's farm and wanted to kill a mud duck to eat. Unfortunately, there is no mud duck today. But I want a goose. Although the taste is a little biased. Can still feel the taste of hometown. Satisfied..
Cooking ingredients
Cooking Steps
Step1:Clean the whole goose and dry it for use.
Step2:The spices should be cleaned and prepared.
Step3:Spread 2 tablespoons old soy sauce, 2 tablespoons raw soy sauce and salt on the whole body of the goose. Massage for 2 minutes to taste. Marinate for 15 minutes.
Step4:Hot pot. A little peanut oil. Some ginger slices.
Step5:After the hot pot, put in the pickled goose.
Step6:Use the heat of the pot. Press the body of the goose with your hands. Turn it around. Make sure that the whole body of the goose is golden. (this step is called Chi in Guangning
Step7:When the whole body is red to golden yellow, take it out for standby.
Step8:Heat up the peanut oil in a hot pot, and then explode all the spices. Put in the goose. Add white wine, raw soy sauce. Add water to 1 / 3 of the goose.
Step9:Turn the goose back several times in the middle. Avoid sticking the pot. Simmer for 40 minutes. (the goose is big. The pot is small. The reverse engineering is a little big. Cut off the goose head and gooseneck.
Step10:Drain the juice and force out the remaining oil of the goose (about 5 minutes). This makes the white goose more fragrant, soft and strong. If you like juicy, you can keep it dry. Leave some goose juice. Sheng Qi. (other plates can't be filled. Use a small pot
Step11:Take the spices out of the pot and throw them away with chopsticks. Pour out 80% of the bottom oil. Leave the bottom juice in the pot. Add a little water and boil. Use clear water to thicken the sauce. Forget to take pictures (pictures are not related to recipes).
Step12:Chopping plate
Step13:If the taste is not enough, you can pour some sauce on it. What I've done is tasty (all the bones are tasty). No sauce.
Cooking tips:Note - 1. When you put the goose skin in the pot, it must be golden. It can not only make the goose evenly colored, but also lock the gravy. It makes the goose skin more fragrant, tough and burnt. 2. When collecting juice, it's better to collect dry juice, force out goose oil, and make goose oil force out. There are skills in making delicious dishes.
Last time I went to China to eat Guangning white goose, it was so delicious
Guangning white goose is great
I have eaten before Guangning white goose I will try to make it for my family