Salted Goose Bamboo Shoots Steamed
1.
Soak the tips of the bamboo shoots in rice-washing water for 1 hour, and then soak them in clean water for several hours to fully soak them.
2.
After soaking, the dried bamboo tips are blanched in boiling water, washed and drained, cut into small pieces, and spread on the bottom of the dish
3.
Soak the salted goose leg in clean water for 1 hour, then boil the ginger water, blanch it, and wash it for later use (fresh goose meat only needs to be marinated in hot pepper salt and white wine for 24 to 48 hours)
4.
Sprinkle salt on the dried bamboo shoots, cover the blanched salted goose legs on the dried bamboo shoots, pour rice wine, sprinkle a little sugar, and steam over water for about 60 minutes. Use chopsticks to test whether it is steamed.
5.
After the steamed duck legs have cooled slightly, cut them into pieces and serve
6.
The taste is salty and fresh, especially the dried bamboo shoots. During the steaming process of the salted goose, the oil and umami flavour penetrate down and are fully absorbed by the dried bamboo shoots. The goose meat is delicious, firm, elastic, and has a strong flavor of pepper and salt, which is very delicious.
Tips:
Dried bamboo shoots are soaked in rice-washing water and then washed, the decontamination ability and taste will be better, this dish is also suitable for other marinated poultry.
