How to make Chenghai braised goose with brine?

1. Prepare the whole goose, cut off the goose's feet and wings, make a hole between the ribs, put the ginger slices in the goose's stomach, and tie them with toothpicks to make the marinade easy to soak in the stomach. Put water in a large wok, bring the water to a boil, add all the marinades, bring it to a boil, and put the whole goose in the wok. It takes about an hour and a half to cook with high fire and then with low fire. When cooking, be sure to turn it over and pour the gravy into your stomach.

2, goose blood, goose gizzard, goose intestines, goose liver are cleaned, and the goose meat is marinated when it is ready, or it can be marinated for half a time.

3. After the goose is cooked, pick it up and wait for it to get cold. You can put it in a fresh-keeping bag and put it in the refrigerator in summer. In winter, you can put it there to cool down.

4. Chop it into pieces and put it on a plate, and pour a little bittern juice. If you want to eat sweet, you can eat it with garlic vinegar instead of bittern juice. It is really delicious.

5, delicious and sweet, delicious red roast goose is ready.