Rely on the big goose

Overview

The goose cooking methods include Guangdong's Cantonese roast goose in the south, which is made from black-maned goose, a high-quality goose species produced in Guangdong; and the goose stew in an iron pot in the north, which uses large white geese raised in rural areas. However, what I am making today is the big goose. I remember when I was about 10 years old, my father made the big goose once with the domestic white goose. It was so fragrant that I still remember it. I made a trial trial based on the memory of the taste and the method inherited from my father.

Tags

• snacks
• home cooking
• soup
• aniseed
• chives
• cinnamon
• dried chili pepper
• grapefruit tea
• green onions
• light soy sauce
• lilac
• old soy sauce
• rice wine
• rural domestic white geese
• stock essence
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare half a domestic white goose in the countryside.

   

2. 2 Prepare seasoning 1, green onions, ginger, Sichuan peppercorns, aniseed, bay leaves, cloves, cinnamon, and dried chilies.

   

3. 3 Prepare seasoning 2, rice wine, rice vinegar, dark soy sauce, light soy sauce, white sugar

   

4. 4 Since I don’t have tangerine peel at home, I used grapefruit tea instead, haha.

   

5. 5 Wash the goose and cut it into large pieces, put it into a pot of cold water, add an appropriate amount of rice wine and bring it to a boil, blanch it in water to remove the fishy smell, then wash it with cold water and set aside.

   

6. 6 Rinse with cold water and set aside.

   

7. 7 Put an appropriate amount of soybean oil and an appropriate amount of white sugar in a double-ear cast iron pot and cook until it changes color. Add the goose meat and stir-fry the sugar color. Then add rice wine, rice vinegar, dark soy sauce, light soy sauce, and boiling water to mix with the meat.

   

8. 8 Add peppercorns, aniseed, cloves, cinnamon, bay leaves, dried chili peppers, sugar, salt, and stock essence to the soup in sequence. Bring to a boil over high heat, then reduce to low heat and simmer for an hour. Open the lid and drain the soup. Arrange on a plate and sprinkle with chopped chives.