Kuaishou Salt Water Goose
by Little Fairy's Kitchen 9
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. The leg I used is 436 grams
2. 50 grams of salt + appropriate amount of pepper + 2 star anises, sauté on high heat and then low heat until slightly yellow, about 5 minutes
3. Wash the goose legs and wipe off the water. Spread the fried salted pepper and star anise evenly on it, wrap it in plastic wrap and refrigerate for 36-48 hours
4. Rinse the salt and pepper on the surface under cold water, put 1 star anise, 1 bay leaf, appropriate amount of pepper in the pot, boil on high heat and continue to cook for 10 minutes and simmer for 20 minutes, then add cold water (the meat is good) , Bring to a boil on high heat, low heat for 20 minutes, and simmer for 30 minutes. Take it out and eat it directly
5. It tastes better after 4 hours of refrigeration
Tips:Braising instead of simmering is to make the meat firmer. When you like the sweet-scented osmanthus, you can sprinkle it with sweet-scented osmanthus honey or marinate with dried sweet-scented osmanthus, which is the taste of Nanjing osmanthus duck.
