Many people only know about eating goose meat, but don't realize that making delicious goose meat requires a lot of skill. There are several things to pay attention to when selecting and storing goose meat. Let's take a look at what they are.
1. When selecting goose meat, you should choose meat with a fresh red color and not too much blood seeping out. This is how you know it's fresh. If the meat color is already dark red, it is not very fresh. It is best to choose meat from a white goose, with thick meat under the wings, abundant and soft meat at the tail, and shiny skin.
2. Goose meat spoils easily, so it should be put in the refrigerator immediately after purchase. If you can't finish it all at once, it's best to cook the remaining goose meat before storing it, rather than storing it raw.
3. Goose meat is fresh, tender, soft, and has a light, non-greasy flavor. It is most often stewed in soup, but it can also be smoked, steamed, roasted, braised, or marinated. You can choose the cooking method based on your personal taste.