Huaxi Bamboo Fungus Clear-Soup Goose (Seasoning Preparation)
Huaxi Clear Broth Goose with Bamboo Fungi (Compiled Seasoning Ingredients and Preparation Methods)
Ingredients
old ginger, scallion 100g, cooking wine 50g, vinegar 10g
50g
spice pack (grass cardamom, amomum 10g, angelica 10g, Sichuan pepper 5g)
5g
Instructions
1
Step 1
Select one fat, tender female goose. While slaughtering, place the goose blood into a large bowl containing saltwater, then pluck the feathers clean, rinse with fresh water, remove and wash the internal organs, and chop off the goose head, goose feet, and goose wings.
2
Step 2
Cut the goose body into strips about 10cm long and 5cm wide. After rinsing away the blood, place the pieces into a pressure cooker, add the old ginger, scallions, cooking wine, and vinegar, then add the spices wrapped in cheesecloth. Cover, bring up to pressure over high heat, then reduce to low heat and pressure-cook for about 20 minutes. Remove from heat, release the pressure, open the lid, and discard the ginger, scallions, and spice pack. Season with fine salt and chicken essence. Lift out the goose meat and place it in a large basin. Once the broth in the pot settles, pour the clear soup into another large basin.
3
Step 3
When guests arrive, take one hotpot basin, first add a portion of goose meat, then pour in the clear broth. Serve together with the guests' ordered braised dishes, cold goose blood, seasonal fresh greens, and a bowl of crushed-chili dipping water on the side.
Additional notes: The chopped-off goose head, goose feet, goose wings, and the removed goose offal can all be made into braised products. To prepare them: place a clean wok over the heat, add refined oil and heat it up, add rock sugar and stir-fry until it turns into caramel color, pour in fresh stock, add ginger, scallions, cooking wine, dried chilies, fine salt, and chicken essence, then add the spice pack. Bring to a boil over high heat, skim off the foam, reduce to low heat, and simmer until the flavors are released — this is the braising liquid. Clean the goose head, goose feet, goose wings, and goose offal, blanch them in boiling water, lift out and rinse clean, then place them into the braising liquid and braise until fully cooked.
To make the cold goose blood: place the set goose blood in boiling water to blanch, lift it out and cut it into small pieces, put them into a bowl, add minced ginger, minced garlic, chopped scallions, chopped cilantro, crushed-chili powder, soy sauce, vinegar, and MSG, and mix well. When assembling, be sure to add extra crushed-chili powder and vinegar so that the sour-and-spicy flavor stands out.
