White Cut Goose
1.
Choose goose, 80 to 100 days, 7 to 8 catties of goose, you must choose good quality goose. 9 to 10 pounds of goose is suitable for roasting goose. No matter how much water is cooked, the goose is too tender and smelly.
2.
Remove the feathers and internal organs of the 90-degree water-luking goose, rub the goose body lightly with salt, rinse with water, and insist on manual hair removal (the machine removes odors).
3.
Prepare a large pot, pour enough water, bring to a boil on high heat, add the goose, soak the goose in the water, add a small amount of salt, rice wine, flower meat (you need a little goose to be more fragrant), coriander, and green onions. After the water is boiled again, turn to medium heat. Keep the water temperature at about 97°C. Soak for 40-50 minutes (depending on the size of the goose). Pick up the goose every 10 minutes in the middle, pour the water out of the goose belly (the purpose is to evenly heat) and change the direction (up and down).
4.
Use chopsticks to insert the breast of the goose. If there is no blood or water, it will be fully cooked. Pick up and cool until warm and cut into pieces.
5.
Finished product
Tips:
Dip in goose juice is also very important. You can choose ginger juice with fish sauce or steamed fish soy sauce, sour plum sauce (self-adjusted is better than bought), such as a sauce made of salted lemon for ten years with sugar and cold water It's the most delicious!
