White Cut Goose
By VicentaLakin
If you want to taste a goose, you'll have to cut it white! The people who had eaten said, "It's better than a white chicken!" It's not good. It's best to eat October to December
Recipe Recommendations
- goose in 1
- water
- flower meat half a catty
- onion appropriate amount
- coriander appropriate amount
- salt a little
- rice wine one or two
- cooking wine one or two
Steps for White Cut Goose
1
Goose selection, 80 to 100 days, 7 to 8 pounds of geese. Nine to ten pounds for roasted geese. Under seven pounds of water, the geese are too young to smell。
2
90 degrees of watery geese, hair, internal organs, squirming with salt, flushing with water and insisting on manual hair-cutting (otherwise)。3
Prepare the pot, pour enough water, burn the fire, put it in the goose, bathe the geese, add a little salt, rice wine, flower meat (a little goose is more fragrance), Quixie, onions. Once again, the water boils and turns into fire. The temperature of the water is about 97 degrees, and 40 to 50 minutes (depending on the size of the goose) is ripe. Every 10 minutes, the geese are pulled out of the goose's belly (the purpose is equally heated) and the direction is changed (up and down)。
4
With chopsticks to the chest of a goose, without blood and water, it's ready to cool down to the hysteria。
5
DoneWhite Cut Goose Make Tips
The juice of a goose is also important. It can be made of ginger juice with fish dew or steamed fish oil, soy sauce