Crispy goose
2020-01-17 12:04:33
(1) Blanks of 2kg to 2.5kg of goslings were selected for the blanks, and after being slaughtered, the hairs were washed, and the wings and feet were cut off. Cut about 6cm to 7cm from the lower incision of the right wing and remove the viscus and flush it with clean water. After drying, wipe the whole body with salt and pepper and marinate it in a container for 2 hours.
(2) Cooking The goose's chest keel is broken forcefully so as to avoid contraction of the goose skin after steaming and the top of the bone is broken, and then put into the container and the abdomen is upward. Add onions, ginger, rice wine, and a small bag filled with spices such as star anise, fennel, and osmanthus. The goose billet is placed in a steamer together with the container, and cooked vigorously until it matures in eight. Take out the soup and spices in the goose's abdomen, and dry the water and wait.
(3) Take 2kg to 2.5kg of vegetable oil into the iron pan and stir until it matures (takes off smoke). The goose billet is placed on a large colander with the abdomen upwards and placed on a large colander. The colander is sent to the pan for frying. The frying pan is shaken to prevent the goose billet from sticking to the scoop, and the goose billet can be floated on the oil surface. The colander is sprinkled out. Continue blasting the billet, frying one side with a spoonful of boiling oil to expose the side of the oil surface, and fry until golden yellow, then flip the goose billet and fry the other side, until the whole goose billet becomes brittle, knock it crisp The sound, that is, remove it from the pan and pour out the oil in the belly. When it is fried, it is required to prosper and shorten the time as much as possible so as to avoid evaporation of the liquid and reduce the flavor.
(2) Cooking The goose's chest keel is broken forcefully so as to avoid contraction of the goose skin after steaming and the top of the bone is broken, and then put into the container and the abdomen is upward. Add onions, ginger, rice wine, and a small bag filled with spices such as star anise, fennel, and osmanthus. The goose billet is placed in a steamer together with the container, and cooked vigorously until it matures in eight. Take out the soup and spices in the goose's abdomen, and dry the water and wait.
(3) Take 2kg to 2.5kg of vegetable oil into the iron pan and stir until it matures (takes off smoke). The goose billet is placed on a large colander with the abdomen upwards and placed on a large colander. The colander is sent to the pan for frying. The frying pan is shaken to prevent the goose billet from sticking to the scoop, and the goose billet can be floated on the oil surface. The colander is sprinkled out. Continue blasting the billet, frying one side with a spoonful of boiling oil to expose the side of the oil surface, and fry until golden yellow, then flip the goose billet and fry the other side, until the whole goose billet becomes brittle, knock it crisp The sound, that is, remove it from the pan and pour out the oil in the belly. When it is fried, it is required to prosper and shorten the time as much as possible so as to avoid evaporation of the liquid and reduce the flavor.
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