How to make salted goose
Salted goose is a traditional Chinese pickled food that is loved by people for its unique flavor and rich taste. The following are the detailed steps and precautions for making salted goose to help you easily prepare this delicious dish at home.
1. Material preparation
| Material | Dosage |
|---|---|
| fresh goose meat | 1 piece (about 3-4 kg) |
| salt | 200g |
| Sichuan peppercorn | 20g |
| star anise | 10 grams |
| cinnamon | 10 grams |
| ginger | 50g |
| cooking wine | 100ml |
2. Production steps
1.Processing goose meat: Wash the fresh goose meat, remove the internal organs and excess fat, and dry it with kitchen paper.
2.Sautéed Spices Salt: Put the salt, peppercorns, star anise and cinnamon into the pot, stir-fry over low heat until the aroma is released and the salt turns slightly yellow.
3.Marinated goose: Evenly apply the fried spice salt on the surface and inner cavity of the goose, especially on thicker meat parts such as legs and breasts. Add ginger slices and cooking wine, and massage the goose meat with your hands to fully absorb the spices.
4.Leave to marinate: Put the smeared goose meat into a clean container, cover it with plastic wrap, put it in the refrigerator and marinate it for 3-5 days. During this period, turn it once a day to ensure even marinating.
5.Air dry: Take out the marinated goose meat, tie it with a rope, hang it in a ventilated and cool place to air-dry for 7-10 days, until the surface is dry and the meat is firm.
6.Preserve and eat: The dried salted goose can be cut into small pieces, steamed or stewed, and the remaining parts can be sealed and stored in the refrigerator.
3. Precautions
1.Choose fresh goose meat: The key to making salted goose is to use fresh goose meat, which is firm and has no peculiar smell.
2.Marinate time: The marinating time should not be too short, otherwise the flavor will not be strong enough; nor should it be too long, so as not to be too salty.
3.Air drying environment: When drying, choose a ventilated and dry environment to avoid direct sunlight to prevent goose meat from deteriorating.
4.Save method: After drying, the salted goose should be sealed and stored to avoid moisture or insects.
4. Hot Topics and Hot Content
Recently, there has been a lot of discussion on the Internet about the preparation of traditional food, especially pickled food such as salted goose, bacon, etc. The following are hot topics and related data in the past 10 days:
| hot topics | amount of discussion | Main platform |
|---|---|---|
| How to make traditional pickled foods | 156,000 | Weibo, Douyin |
| Nutritional value of salted goose | 82,000 | Xiaohongshu, Zhihu |
| Failure case of home-made salted goose | 67,000 | Station B, Kuaishou |
| Various ways to eat salted goose | 123,000 | Douyin, Xiaohongshu |
It can be seen from these data that salted goose, as a traditional delicacy, still attracts the attention and love of the majority of netizens. Whether it is the preparation method or the way to eat it, it has triggered a lot of discussion and sharing.
5. Summary
Although making salted goose requires a certain amount of time and patience, its unique flavor and rich taste are worth trying. As long as you master the ingredient ratio and preparation steps, you can easily make delicious salted goose at home. I hope this article can provide you with a useful reference, and I wish you success!
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