Hakka Salted Goose

Hakka Salted Goose

1. Well, first of all, we must deal with the feathers and internal organs of the goose... You know...

2. The whole naked goose is steamed and left to cool

3. Cut the whole goose into four chunks

4. Wipe the goose meat with white wine, and wipe it everywhere

5. Wipe the goose meat again with salt, and wipe it all over

6. Cover with plastic wrap and put it in the refrigerator for one night (two nights are more delicious, or three nights!)

7. Take it out the next day, cut into pieces and heat it up! Take! Up!

Tips:

This method can be used on chickens and ducks

If you like to eat saltier, you can add more salt

The first time I did it the second time I knew how much to wipe

You can leave out the refrigerator in winter!

You can use steamed and microwave for heating

As for steaming the geese, because the size of each goose is different, no time calculation is done...