One, board goose
1. Making blanks: Take geese weighing 3-4 kilograms, slaughter, hair removal, internal organs, washing, keep head and neck, and remove wing tips and feet. Protrusion along the sternum at the cloacal cavity was cut open halfway and pressed flat to make a goose billet.
2, pickled: according to the proportion of 200-250 grams of salt for each goose, add a little pepper, stir fry in the wok with slow fire. Goose embryos are laid flat on the table with their backs facing down, and 2/3 of the hot salt is repeatedly rubbed against the chest, abdomen, wings, legs, neck and other parts. The remaining 1/3 of the hot salt rubs the back. Then, the back of the goose embryo was singed downwards in the cylinder, pressurised with stones, removed after 5-7 days, drained, and the chest and abdomen were stretched with bamboo or tree branches.
3, smoke: pickled goose embryo flat on the frame of the smoking room, or hang upside down on the rack hook, with sawdust and a small amount of pine, twig smoky smoke 4-6 hours, Turn once in the middle.
Second, dried goose
1. Ingredients: take broiler and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia and skin. Soak for half an hour with clean water to remove blood water and dirt. The meat pieces are heated and boiled for 10-15 minutes in the pan. After cooling, cut pieces of 4-5 cm in length, 1 cm in width, and 0.5 cm in thickness are cut and ready for use.
2. Excipients: 3 kg of fresh goose meat, 3 kg of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g each of Shanna and Caoguo, 150 g of cinnamon, anise, and monosodium glutamate. 100 grams, 50 grams of cloves.
3, cooking: first insoluble additives into the soup boiling soup, heating for 2 hours, remove the material residue. Add salt, sugar, wine, monosodium glutamate and other soluble excipients and main raw material to the pan and cook for half an hour. Then simmer for 1 hour with a small amount of heat until the soup quickly drains. The halogenated meat pieces were placed in a sieve and fed into a baking room at 60-80°C. After 5-8 hours baking, turning two or three times in the middle. When the meat is baked, it should not be placed too thick, and it must not be piled up in layers to facilitate even heating of all parts.
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