Man Food Slow Talk丨rouge Goose Breast
1.
A whole goose, with a breast and two goose legs.
2.
Pour a large pot of water, add salt, sugar, pepper powder, and five-spice powder to the water, mix and boil it into thick brine, set aside to cool.
3.
Take a sealed fresh-keeping bag, put the goose breast and goose legs, pour it into the cooled thick brine to marinate, and soak in the refrigerator for 6-8 hours.
4.
After taking it out, wrap the goose with gauze and tie it with cotton rope. When the weather does not exceed 15℃, it can be hung in a cool place to air dry.
5.
If the weather is hot, let the refrigerator air dry.
6.
The goose meat will be marinated in one to two weeks, and the weight of the dried goose meat will be about 30% less.
7.
Cut it open to see if the color inside is really "Rouge".
8.
Remove the shells and boil the spring bamboo shoots, shred them, and put them on a plate.
9.
Put the sliced rouge goose breast and steam it in the steamer for 10 minutes
10.
Don’t waste the rest of the goose. After cutting into pieces and sautéing, it can be made into iron pan stewed goose or sauerkraut stewed goose~
Tips:
I chose to use bamboo shoots here because the goose breast itself is relatively salty. In the original book, Fangguan is used to serve with rice, which is equivalent to pickles. In Jiangsu, Zhejiang and Shanghai, there has always been a cooking method of bacon and ham with bamboo shoots, such as marinated fresh. So the final presentation of this goose breast I chose to steam it with bamboo shoots, which can absorb the salty taste of the goose breast, and it tastes sweet again.
