Bak Kut Teh Spicy Braised Goose

Name: Bak Kut Teh Spicy Braised Goose
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Big goose; 4 tablespoons starch; 10g salt; 3 tablespoons Turmeric powder; 6 slices Bay leaf; 4 capsules clove; 2 pcs Cardamom; 1 spoon Grass Fruit Powder; 0.5 tael Rattan pepper; 20 Dried chili; 1 tael ginger; 1 piece onion; Liangtuo Garlic new garlic; 30g fatty pork; 400g Shaoxing rice wine; 400g Plain water; 4 pcs Longan

by Ye Yuyinlin

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Because of the roast geese in Guangdong, they have a preconceived impression of geese. I ran into a large chilled goose in a supermarket in a sixth-tier city in the north, and bought one (6 kg) and brought it home on impulse.
Next, I started to check the kitchen, the little red book, and asked the folk masters. The information I got was summarized: the process of making a big goose is cumbersome, there are many seasonings, it is super time-consuming, and it is necessary to overcome the taste and smell of goose meat.
Unsurprisingly, I began to repent of my impulse, and I had a strong hunch that the possibility of messing up accounted for more than 80%. So, with no hope, but not fooling in action, the challenge of cooking the big goose began.

Bak Kut Teh Spicy Braised Goose

1. Disassemble the big goose first. Mainly selected goose palm, goose wings, goose head, goose neck. Then soak in water, starch, salt, and plenty of water for 20 minutes, rubbing and cleaning while soaking.
Goose legs and goose racks are individually packaged and frozen in the refrigerator, and will be cooked in the future.

2. Drain the cleaned goose, let it stand, and drain again. Pour in the broken dried chilies, bay leaves, grass fruit powder, rattan pepper, cloves, green cardamom, and a lot of turmeric, and figure out how to make the condiments evenly and fully mixed with the goose. Refrigerate a bowl in the refrigerator.

3. Cut a lot of shredded ginger, whole head of fresh garlic with skin, and chopped diced fat and fry together to get the oil, then add the goose, stir fry until the surface is slightly browned, and pour 400 grams of Shaoxing rice wine. Simmer for an hour, turning from high to medium to low in the middle. Add 400 grams of boiled water and continue to simmer for an hour. Until the soup is almost dry.

4. The goose meat is tender and smooth, not firewood at all. It's not fishy. And very tasty.

Tips:
1. A large amount of turmeric has a very effective deodorizing effect;
2. Put more garlic to improve the freshness, and it has the sweetness of Bak Kut Teh;
3. Simmer on low heat, the meat is soft and smooth.