What is the method of making Wu goose?

What is the method of making Wu goose? How to make Wu goose: A big white goose (gross weight 4 kg or above) uses secret salt water. Slaughter the goose, wash it, bleach it, put it in a salt water pot, boil it over high fire, and put it in a small pot of salt water for 70 minutes. Soak the pan for 30-40 minutes until the goose is fully seasoned. Salt water should be boiled every night. When goose meat in gravy, the pot boils and goose blood in gravy bubbles. Pickles should be changed frequently, usually once every five days, and the changed pickles can continue to be cooked (salted pork chops can be made into pork ribs soup, steamed ribs, salted fish can be made into salted fish tofu, lobster sauce and so on). If the hotel often cooks with these pickles, the frequency of pickles can be accelerated appropriately. This brine is most suitable for stewing geese, especially fat geese, because compared with chickens and ducks, this kind of goose has older meat and thicker fat, which is suitable for stewing for a long time. As long as it is stewed for a long time, the salty taste will come out. The two complement each other, and the salty taste of bacon will go deep into the goose bones.

We need a big white goose, about 4 kilograms, a bowl of salt water, a little sesame oil, a wax bath, stone sugar, star anise, pepper, and finally angelica dahurica and cinnamon. Ingredients of the soup: an old chicken, 5kg, five salted pig hands, a salted goose and a little ginger. Corresponding colors: a little old cigarette, a handful of onion, seasoning: salt bath 150g, salt 300g, monosodium glutamate 100g, sugar 100g, sesame oil 450g.

Yangzhou salted goose is a famous Yangzhou specialty in Jiangsu Province, with good appearance, rotten but not scattered, bright color, soft texture, fat but not greasy, fresh but not salty. People in Yangzhou often call him "the old goose". It is an indispensable famous dish in Huaiyang cuisine kitchen with a history of more than 2000 years. The salt goose is also from Yangzhou. He lived near Nanjing for ten years. You can eat at the rural intersection. Goose Gong: You only know Wushan. By the lake of Xuzhou, Wushan Goose can't sell the salted goose in front, but I think the taste of Wushan people is ok. Nanjing's jumping duck, salted duck, roast duck and unique loquat duck are all my ancestral skills. You don't know them. They look simple and complicated.