Practice of Boiling and Cutting Goose in Ningbo

raw material

Material: 1 goose (about 3000g). Seasoning: Jiang Sha black soybean oil 150g (divided into two plates), 5 pieces of fragrant leaves, 2 pieces of tsaoko, 0/0 piece of Jiang Sha/kloc-0, 0 piece of ginger 1 piece, and 2 onions.

working methods

(1) Remove the oil, lungs and throat of Guan Ge, put it in a warm water basin, scrape off the fur and rinse it repeatedly.

(2) Boil water in the pot, put the goose in, take it out and drain it.

(3) Put the goose meat, medicinal materials and spices into a clear water pot, cook with slow fire for 40 minutes until the goose meat is cooked thoroughly, take it out and cool it, cut into pieces and put it on a plate. Dip in Jiang Sha soy sauce when eating.

efficacy

This dish has the effects of nourishing yin and tonifying deficiency, regulating stomach and quenching thirst, strengthening spleen and strengthening tendons.

Tips (

1) If you want to know whether the goose is cooked, you can put a bamboo stick in the goose cavity and cook it until no blood comes out.

2) White-cut Jiang Sha soy sauce has Zhanjiang characteristics.

3) Goose is the fattest after the Double Ninth Festival, and the best choice for white-cut goose is about 3000g; .