How to make Chaoshan halogen lion goose

1. Material: Chenghai Lionhead Goose 1 only (about 6000g), pig fat 250g, pepper, star anise, cinnamon, licorice 10g, clove and Siraitia grosvenorii 5g, Amomum tsaoko, star anise and fennel 65438+. 750g of sauce king, 400g of sauce king, 400g of fish sauce, monosodium glutamate10g, refined salt10g, 50g of rock sugar and 50g of Shaoxing wine.

2. After eviscerating, wash and dry the goose, evenly smear100g of refined salt on the goose meat, and clamp it horizontally in the abdominal cavity with bamboo chopsticks.

3. Stir-fry the pepper in the wok and serve. Spread a piece of sanitary gauze, add star anise, cinnamon, licorice, clove and pepper, and tie them into a ball. Take a brine pot, put it in a cloth ball, add soy sauce, red shell rice, rock sugar, ginger, fragrant mango and Shaoxing wine, cut into large pieces of fat, and then add water. Boil brine with medium fire. Put garlic, coriander head and ginger into the belly of the goose (take it out when the brine is cooked), put it in the brine and cook for about 1 hour for 30 minutes (take the braised goose out of the noodle soup in the middle, put it down, repeat it four times, turn it over a few times to make it tasty), then take it out and let it cool for later use.

4. Slice the cooked braised goose and pour in the marinade.