One, Board Goose
1. Preparing the Goose
Start by selecting a live goose that weighs between 3 to 4 kilograms. Slaughter the bird, remove the feathers, and clean out the internal organs. Wash the goose thoroughly, keeping the head and neck intact while cutting off the wing tips and feet. Make a cut along the sternum down to the cloaca, open it partially, and flatten the goose. Then, cut it into pieces known as "goose billet."
2. Marinating the Goose
For each goose, use 200-250 grams of salt mixed with a little pepper. Cook the salt in a wok until it's hot. Place the goose on a flat surface and rub the hot salt over the chest, abdomen, legs, wings, and neck—covering about two-thirds of the body. The remaining one-third of the salt should be used to rub the back. Place the goose in a container, press it with stones, and let it marinate for 5 to 7 days. To enhance flavor, spread the goose legs on the chest and abdomen using bamboo or bark.
3. Smoking the Goose
Once the goose is marinated, lay it flat on a rack in the slaughterhouse or hang it upside down on a hook. Smoke it using sawdust mixed with a small amount of pine and cypress for 4 to 6 hours. After smoking, you can also hang the goose in a cool, well-ventilated area for 2 to 3 months to further develop its flavor.
Second, Dried Goose
Material
Choose broiler meat or lean leg meat that weighs more than 3 kilograms. Ensure it’s free from fat, fascia, and skin. Soak the meat in water for half an hour to remove blood and dirt, then rinse it with clean water. Boil the meat in a pan for 10 to 15 minutes until it turns white. Cool it down and cut it into strips measuring 4 to 5 centimeters wide, 1 centimeter thick, and 0.5 centimeters in length.
2. Seasonings
For every 100 kg of fresh goose meat, you’ll need: 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, 100 g each of fennel and monosodium glutamate, and 50 g of cloves.
3. Cooking Process
Dissolve the seasonings in the broth made from the main ingredients, then let it sit for 2 hours before heating. Strain the mixture, add salt, sugar, alcohol, and monosodium glutamate, and cook everything together for 30 minutes on medium heat, followed by 1 hour on low heat. When the liquid reduces quickly, the dish is ready. Pour the sauce over the meat, place it on a sieve, and put it in a drying room at 60-80°C. Turn the meat 2 to 3 times during the 5 to 8-hour drying process. Avoid piling the meat too thickly to ensure even drying. Once done, cool the product and seal it in plastic bags. It can be stored in a dry, cool, and ventilated place for 2 to 3 months.
Third, Goose Looseness (Goose Pâté)
Ingredients
Select geese weighing more than 3.5 kilograms. Slaughter and bleed them, remove the internal organs, head, neck, wings, and feet, and take off the skin. Soak the cleaned goose in clear water for 1 hour, then rinse with water.
2. Seasonings
For every 100 kg of fresh goose meat, use 2.8 kg of salt, 4.6 kg of sugar, 400 grams of white wine, 400 grams of ginger, and 100 grams of MSG.
3. Cooking Method
Cook the goose in a pot with 20 liters of water per 100 kg of meat. Bring it to a boil, skim off the foam, cover the pot with a damp cloth, and simmer for 3.5 hours. In the first hour, keep the fire strong; after that, reduce it to a gentle simmer. After cooking, remove the goose meat and strain the broth. Add salt, wine, and the goose meat back into the pot, cook for another hour, then remove the fat. Add sugar and monosodium glutamate, and continue simmering until most of the liquid has evaporated.
Roasting
Place the cooked meat into a wok and roast it until it becomes dry and fluffy. Once it’s fully roasted, transfer it to a bowl and gently stir it with a wooden spatula to make it light and airy. The finished product should have a bright color. After cooling, store it in sealed plastic bags or ceramic jars. It can be kept for up to six months.
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