Chinese Food
~~Hakka salted goose
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I've done the bedding for the goose soup before. I'll put the recipe on until now. In my mind, Hakka goose has the most annual flavor. In the first few months of the new year, people who have the conditions will buy those little geese and raise them. They can eat them in the new year. Most of their geese are fed with millet. So the raised geese are fragrant.
Cooking ingredients
Cooking Steps
Step1:First boil the goose in water for 10 minutes. Pour out the water. Boil the goose in another pot of water until it is eight ripe. The second cooked soup can be left to make goose sou
Step2:Pour soy sauce, ginger slices, white wine and brown sugar into the pot, boil and cool dow
Step3:When the goose is cooked and cooled, cut 5 large pieces. It's better to cut a small piece
Step4:Put the cool soy sauce into the earthen pot. Put the cool goose into the pot. Soak for one day and one night. During the period, you can turn it slightly. Soak evenly
Step5:This is the goose that has been soaked for one night. My mother prefers the light one. She fished it up after soaking for one night.
Step6:It's like this after soaking. Even the bones taste good. Scoop up the soaked goose and put it in a fresh-keeping bag in the freezer. If you want to eat it, take it out and chop it and steam i
Step7:This is a steamed salted goose. You can also use parsley and garlic to stir fry.
Cooking tips:The cooked soy sauce and goose need to be cooled separately before they can be put into the clay pot for soaking and cooking.
