Fried Goose Neck

Fried Goose Neck

　　Method:

1. Wash the scallions and ginger, then finely chop both. Mix an appropriate amount of starch with water to make about 20 grams of starch paste, set aside. Place the minced meat in a small bowl, add salt, chopped scallions, chopped ginger, cooking wine, soy sauce, starch paste, and MSG, stir well, then mix in sesame oil and set aside.

2. Wash the bean curd skin, dry it, cut it with a knife, then cut into strips 6.5 cm wide, using 4 strips. Divide the meat filling into 4 portions, spread each portion on one of the 4 bean curd skin strips, roll them up into long rolls, then mix flour with water to make a paste, apply it to seal the seams of the bean curd skin wraps, and seal both ends.

3. Heat oil in a wok over high heat, using oil temperature of around 120–150°C (moderate heat), gently deep-fry the goose necks until cooked through, then remove. When the oil reaches 180–200°C (moderately high heat), deep-fry the goose necks again until golden brown, then remove.

4. Cut the fried goose necks into horseshoe-shaped pieces, arrange them neatly on a plate, and serve with a small dish of salt and pepper mix.

Nutritional Analysis:

Pork spare ribs (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme iron (organic iron) and cysteine which aids iron absorption, helping to improve iron-deficiency anemia. It has the effects of nourishing kidney and blood, and moisturizing yin and dryness. However, as pork has relatively high cholesterol content, it is not recommended for obese individuals or those with high blood lipids to consume in excess.

Bean curd skin: Rich in high-quality protein, bean curd skin has high nutritional value. It contains large amounts of lecithin, which can help prevent cardiovascular diseases and protect the heart. It also contains various minerals that supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and are very beneficial for the bone growth of children and the elderly.

Incompatible Food Pairings:

Pork spare ribs (pork belly): Pork should not be eaten with dark plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep liver, coriander, soft-shell turtle, water chestnuts, buckwheat, quail meat, or beef.