Goose Floss
The main material is to select a goose with a live weight of more than 3.5 kilograms. After slaughter and bleeding, remove the internal organs, head, neck, wings, feet, and skin, and put it in clean water for 1 hour. Rinse with clean water.
Accessories for every 100 kg fresh goose with salt 2.8 kg, sugar 4.61 g, 400 ml white wine, ginger 400 g, 100 g MSG.
Cook the goose broth into a ginger water pot and boil it, boil the top layer of floating foam, cover and seal the lid with a damp cloth and cook for 3 and a half hours. Fire must be vigorous in the first hour and then use a small fire. After cooking, remove goose greens, remove bones, ribs and other debris, and tear the meat. Go to the solid residue in the boil goose soup, add salt, wine and goose meat, add simmer for 1 hour, remove the oil, then add sugar, monosodium glutamate and other accessories, simmer until the soup is dried.
Roast the broth dried and put it in an iron pan, gently roast until the meat is dry and become fluffy. Then put the pot into a bowl and gently rub it with a wooden slate to make it fluffy. Finished product.
The finished product should be bright and shiny. After cooling, it is sealed in a plastic bag and can be stored for half a year.
Dried goose
The material used to take more than 3 kg live geese, slaughtered and rinsed with water to remove blood. The meat pieces were boiled for 15 minutes, and they were picked up when they were not red. After cooling, they were cut into strips of 5 cm in length, 1 cm in width, and 0.5 cm in thickness.
100 kg of fresh goose meat, 3 kg of ginger, 2.5 kg of sugar, 1 liter of white wine, 700 grams of star anise, 300 grams of licorice, 200 grams of kaempferol, 200 grams of grass, 150 grams of cinnamon, 100 grams of fennel and 100 grams of monosodium glutamate 50 grams of cloves.
Cooking Ingredients in the insoluble material will be placed in the soup of the main ingredient, and simmer for 2 hours to remove the material residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pan, stir for half an hour, and then simmer for 1 hour with low heat until the soup quickly dries. The halogen is poured over the meat, and it is bred in a sieve and fed into a drying room at 60°C to 80°C. After 5 hours to 8 hours, it is turned 2 or 3 times in the middle. When it is baked, it should not be placed too thick, and it cannot be piled up in layers. Eli is evenly heated.
After the finished product is cooled, it is sealed and packaged in plastic bags. It can be stored in dry and cool rooms for 2 months to 3 months.
Board goose
The blank takes 3 kg to 4 kg of geese, kills the viscera, cleanses, retains the head and neck, and removes the wing tips and feet. Protrusion along the sternum to the cloaca was cut in half and forced to flatten to make the Weishen blank.
Marinate the salt and a few peppercorns in an iron pan and simmer on the simmer for 200 to 250 grams of salt per goose. Goose blank back flat on the table, repeatedly rubbing the chest, abdominal cavity, wings, legs, neck and other parts with hot salt. Afterwards, goose goblet blanks are back down only in the cylinder, and the top is pressed with stones. After 5 days to 7 days, they are drained, and the chest and the abdomen are stretched with bamboo.
The smoked preserved goose billet is placed flat on the shelf of the smoking room or hung upside down on the rack hook. The sawdust and a small amount of pine and cypress bark are used to smoke for 4 hours to 6 hours. 1 to 2 times. Smoked can be listed, hanging in a low-temperature ventilated place can be stored for 2 months to 3 months.
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