Plate goose 1 billet: Take a live geese weighing 3 to 4 kilograms, slaughter, hair removal, viscera, washing, retention head and neck, remove the wing tip and feet. The sternum embossed to the cloaca, half open, pressed hard and made goose embryos. 2 pickled: According to the ratio of 200 grams to 250 grams of salt for each goose, add a little pepper, simmer in the wok simmer. Goose blank back flat on the table, will 2 / 3 of the hot salt repeatedly rub chest, abdominal cavity, wings, legs, neck and other parts, rubbing the back of the remaining 1/3 hot salt. Then, goose goblet back down only in the cylinder, above the stone pressurization, after 5 days - 7 days to remove and drain, with bamboo or twigs to split the wings and legs oblique chest and abdomen. 3 smoke: pickled goose blank, flat on the shelf of the smoking room or hanging upside down on the hook, with sawdust and a small amount of pine, twig smoky smoke 4 hours - 6 hours, Midway through - twice. Goose jerky 1 Ingredients: take broiler and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia and skin. Soak for half an hour with clean water to remove blood water and dirt. The meat is heated and boiled in a pan for 10 minutes to 15 minutes. After cooling, it is cut into strips 45 centimeters wide, 1 centimeter wide, and 0.5 centimeter thick. 2 Excipients: 3 kg each for 100 kg fresh goose with salt and ginger, 2.5 kg for sugar, 1 kg for white spirit, 700 g for star anise, 300 g for licorice, 20 g for each of shannai and strawberry, 150 g for cinnamon, anise and MSG each 100 Grams and cloves 50 grams. 3 cooking: first insoluble substances in the material, into the main soup of the cook, cook for 2 hours before heating, remove the material residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pot and cook for half an hour. Then use a low heat for 1 hour. When the soup drains quickly, the pan can be opened. Halve was poured over the meat, and it was served in a sieve and fed into a baking room at 60°C-80°C. After 5 hours - 8 hours, it flipped two or three times in the middle. When the meat is baked, it should not be placed too thick, and it must not be piled up in layers to facilitate even heating of all parts.
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