Chinese Food
Chaozhou cuisine teaches you how to make golden goose wings with long aftertaste
(80996 views)
Dish taste taste taste taste taste taste characteristics - Chaozhou brine secret Yichao goose wings. It is a long history of Chaoshan special snacks. The taste and fire are just right. It has a strong and mellow fragrance and unique bittern fragrance. No entrance is smooth but not greasy. Ripe but not rotten. Endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the goose wings. Put them into a pot with bamboo base. Add water and all seasonings and heat for 20 minutes.
Step2:Use medium heat for about 20 minutes, then take out the wings of geese; take out the onion, ginger, cinnamon, star anise and fennel in the soup, and sift them to make the marinade.
Step3:Pour a little of the marinade into the pot. Add sugar. Heat over high heat until it is thick. Put it in a bowl to cool. Stir in the fragrant oil to form a strong brine.
Step4:Chop the goose wings into the soup plate, pour in the thick brine, soak in the flavor, and then fish out when eating.
Cooking tips:Shishen yummy classic - (1) this dish can be marinated with eggs. The taste is first-class. (2) Bingtang is the secret of a skillful cook. After oil explosion, Bingtang will be brown. It can well add the appearance of dishes. And the dishes cooked with Bingtang are more layered and have a long aftertaste. (3) A few mushrooms in the brine is also a delicious magic weapon. There are skills in making delicious dishes.
