2. Method/step: Primary processing: the goose is slaughtered, bled, scalded and depilated, the tail is cleaned with a small mouth, and the goose oil is reserved for other purposes. After washing the white goose, cut off its claws and take out its internal organs. Soak in cold water for about 1 hour, and wash the remaining internal organs and blood. Hang 1-2 hours to drain. Pickling with salt: prepare salt, spiced powder and pepper for pickling. The proportion of salt is calculated as 6-7% of the white-striped goose, and star anise powder 1-2 kg of salt is added. 2355g of white goose, 0/42g of salt/kloc-,2g of star anise powder.
3. After the wok is hot, add salt and stir-fry to remove water, then add pepper and spiced powder and stir-fry for fragrance. The fried marinade is coated on the body cavity and surface of the dried goose. This step is similar to the "hot pickling" of salted duck. You must wipe the goose's whole body evenly, including its abdomen. This step is like a SPA for washing geese. After a thorough scrub massage with salt, the salt can penetrate into the goose evenly. The water and excess fat of geese must be released by rubbing salt. Marinate the goose for about 4 hours.
4. Picking brine: During the curing process, the water and blood in goose meat will penetrate into the body cavity. At this time, the goose can be lifted up and the blood can be released, that is, the marinating will continue for 2 ~ 3 hours, and then the second marinating will be carried out. When pickling, you can prepare marinated soup seasoning, 4 star anise, 2 onions, 4 slices of ginger and salt 142g. Because there is no old bittern, it is necessary to boil the marinade with low fire to make it fragrant.
5. Re-marinate: After marinating, soak the goose in the marinade for 4-5 hours.
6. Scalding: After heavy brine, hook the goose neck and pour the body surface with boiling water to make the muscles and epidermis firm and full in appearance. Continue to hang in a ventilated place for drainage. Because it takes a long time of 5 hours, the goose skin has dried, so the drying step is omitted. But after tasting it, I think it should be baked in the oven at 90- 100 degrees until the goose skin is shelled (a little onion, ginger and star anise are fortified in the goose meat), so that the baked goose skin is crisp but not tough after drying.
7. Because there is no old bittern, you can add flavor by boiling goose oil. Wash goose oil, cut into small pieces, and prepare onion and ginger. Add a little water to the pot, put goose oil, onion and ginger into the pot and start burning oil. Take out the cooked goose oil for later use. Prepare 2 slices of onion, 4 slices of ginger and 4 slices of star anise for cooking. Add ginger, onion, star anise, goose oil, enough water and salt into the pot, and stop the fire after boiling to make it fragrant.
8. Put the goose blank in, and the boiling water will soon enter the body cavity from the opening at the tail, and the water temperature will drop. At this time, lift the goose neck, pour out the soup from the body cavity and put it in the pot. Add cold water with the total amount of 1/6 into the pot to make the water temperature inside and outside the goose consistent. Add 1/6 cold water into the pot to make the water temperature inside and outside the goose consistent. Cover it with a lid slightly smaller than the pan, press in the goose, soak it under the liquid surface, and turn off the fire for about 30 minutes. After that, the fire is heated until the water in the pot reaches about 85℃. This process is called throwing the pot.
9. After the first spinning, lift the goose and pour out the marinade in the body cavity, put it in the pot, simmer for about 30 minutes, then heat it with fire for the second time, then lift the goose and pour out the soup, then put it in the pot and stew for 20 minutes, then take off the pot. In the process of cooking, the water should be kept at about 85℃, otherwise the fat in the meat will melt and overflow, and the meat will get old. A marinated soup can be used repeatedly for a long time, and the older the better. When out of the pot, pour the soup out of the neck and let it cool for later use. Cool and cut into pieces for eating. It is better to boil goose gravy and goose oil when eating.