Second, taste: original technology: wax
Third, the production materials of dried goose:
Material: Goose10000g
Seasoning: salt150g, pepper10g, sugar 30g.
Four, the characteristics of wax goose:
There is a special fragrance.
Verb (abbreviation for verb) pace
1. After the goose (Zhuang goose) is slaughtered, it is scalded with boiling water, cut open from the back, eviscerated (used for other purposes) and dried.
2. Stir-fry the salt to dry the water, evenly spread it on the goose, put more on the thick meat, and put a few holes in it with a bamboo stick. After cleaning, put it in a wooden basin, cover it and marinate for 2 days. Take it out and hang it in the sun 1 to 2 days, spread it out with bamboo sticks when drying, then put it away from the sun and hang it in a well-ventilated place for preservation.
3. When eating, the cut part should be cooked in an appropriate way.
Six, the trick of making goose:
In some places, feathers are dry when processing, so be careful not to damage the skin.
Most people eat goose by steaming skin and fat, frying lean meat and cooking bones. Kidney beans or peanuts taste better when cooking.
Fasting before goose slaughter 1 to 2 days, you can feed some light salt water.