Mixed Goose Feet
A cold appetizer featuring chewy goose feet with crisp, tender cucumber, fragrant and savory.
Ingredients
goose feet (peel off outer skin, boil and debone, slice, blanch, and let cool)
10
vinegar
5g
cucumber (seeded, sliced, lightly salted and drained)
100g
MSG
0.5g
sesame paste
5g
minced ginger
5g
soy sauce
10g
sesame oil
10g
fine salt
1g
Instructions
1
Ingredient Preparation
First peel off the outer skin of the goose feet and wash them clean. Place them in a pot of boiling water and boil for about an hour and a half (until the foot bones can be removed), then take them out and soak them in cold water. Remove the foot bones, cut the foot meat into long slices, blanch again in hot broth, spread them out, and let cool. Wash the cucumber, remove the seeds and pulp, slice it, lightly pickle with salt for a short time, squeeze out the water, place it on a serving plate, and arrange the goose feet on top.
2
Mixing the Sauce
Take a bowl and add the sesame paste, soy sauce, vinegar, MSG, minced ginger, and a small amount of cold boiled water. Mix well, then stir in the sesame oil and pour the sauce over the goose feet. Serve immediately.
