Authentic method of white-cut goose

Many people have eaten boiled chicken, which has smooth skin and tender meat, and is light and delicious. It also has the aroma of scallion oil. Many people like this dish very much. Did you know that goose meat can also be made into this kind of dish? Moreover, the goose meat is tender and sweet, and it is not much worse than boiled chicken. However, the preparation of boiled goose is very particular. If you want to make such a delicious dish, you still need to spend a lot of effort. Below, I will introduce the authentic method of this dish.

If you want to taste the original flavor of goose, the only way is to boil it! The meat is tender and sweet! Everyone who has eaten it says: It tastes better than boiled chicken! Remember that goose produced between January and May of the lunar calendar cannot be cooked in this way, as it will not taste good! The best goose is from October to December!

1. Choose a goose that is 80 to 100 days old and weighs 7 to 8 jin. Make sure you choose a good quality goose. A goose weighing 9 to 10 jin is suitable for roasting. Goose below 7 jin will release water no matter how you cook it, and it will be too tender and have no fragrance.

2 Boil the goose in 90 degrees water, remove the hair and internal organs, rub the goose body lightly with salt, rinse with water, and insist on manual hair removal (machine hair removal will have an odor).

3 Prepare a large pot, pour in enough water, bring to a boil over high heat, put in the goose, the water should cover the goose, add a small amount of salt, rice wine, pork belly (a little goose will make it more fragrant), coriander, and green onions. After the water boils again, turn to medium heat and maintain the water temperature at around 97 degrees. Soak for 40 to 50 minutes (depending on the size of the goose) and it will be cooked. Every 10 minutes, scoop up the goose and pour out the water in its stomach (to ensure even heating) and change its direction (up and down).

4 Use chopsticks to poke the goose breast. If there is no blood, it is cooked. Take it out and cool it to warm temperature, then cut into pieces.

The sauce for dipping the goose is also very important. You can choose ginger juice with fish sauce or steamed fish soy sauce, or sour plum sauce (homemade ones are better than the ones bought). The most delicious sauce is made with ten-year-old salty lemon, white sugar and cold boiled water!

Material

1/4 goose meat, 1 piece of ginger, 2 scallions, some rice wine,

Seasoning 1. 3 tablespoons orange jam,

Seasoning 2. 1 tablespoon basil powder, 1/2 tablespoon red pepper powder, a little soy sauce, a little wine

practice

(1) Crush the ginger with a kitchen knife and cut the green onion into long sections for later use.

(2) Pluck the fine hairs off the surface of the goose, then clean the inside and set aside.

(3) Place the goose in a pot, add water and wine. The amount should be about 5 cm above the goose meat. The amount of wine should be adjusted according to personal preference.

(4) Add the ingredients from step 1, bring to a boil over high heat, then reduce to low heat. Cover and simmer for about 1 hour. Remove the goose meat and cover with a clean damp cloth to prevent the surface of the goose meat from drying out. After the goose meat has cooled, slice it and place it on a plate.

(5) Mix seasoning 2 evenly to make basil dipping sauce. Take another dish and pour orange jam into it. You can dip the meat in orange jam or basil sauce when eating.