Braised Goose Head

Braised Goose Head

　　Instructions: 1. Open the cavity of a plucked goose, remove the internal organs, wash and air-dry it. Rub 100g of fine salt inside and outside the goose, and insert a segment of bamboo chopstick into the abdominal cavity. 2. Stir-fry Sichuan peppercorns in a wok until fragrant, then set aside. Bundle them together with star anise, cinnamon, licorice, and cloves in a piece of sterile gauze to form a sachet. Place the sachet in a braising liquid basin, then add soy sauce, cooking oil, rock sugar, galangal, lemongrass, and white liquor. Also, add sliced fatty pork. Pour in water and bring the braising liquid to a boil over medium heat. Place garlic, coriander roots, and galangal inside the cavity of the plucked goose (remove before serving), then put the goose into the braising liquid. Simmer for approximately 1 hour and 30 minutes (lifting the goose out of the liquid and lowering it back in four times during cooking), turning the goose several times to ensure even flavor absorption. Remove and let cool. 3. Slice the cooked braised goose into thick pieces on a cutting board, drizzle with braising juice (adding MSG for extra flavor) to keep it moist. Serve with two servings of garlic vinegar on the side.

Features: Made with Shitou geese, a specialty of Chaoshan. The meat is rich and tender. This regional delicacy is savory, flavorful, and melts in the mouth without being greasy.