Secret-recipe deboned goose feet (with special fragrant brine seasonings)
Secret-Recipe Deboned Goose Feet (with Special Aromatic Master Stock — Ingredients and Preparation of the Seasoning)
Ingredients
Seasoning A: garlic cloves and onion chunks 20g
30 g
Seasoning B: cilantro
150 g
scallions
50 g
carrot slices, white radish, parsley each
30 g
Seasoning C: spicy sauce, beef sauce each
50 g
Lameizi chili sauce, minced garlic sauce each
30 g
MSG, white pepper, thirteen-spice powder, oyster sauce, chicken essence, salt each
10 g
Hua Diao (Shaoxing) wine
250 g
red yeast rice powder
15 g
stock
5 kg
king chili powder
20 g
Instructions
1
Step 1
Heat salad oil in a clean pot, add Seasoning B and stir-fry until fragrant, then add Seasoning C. Simmer over low heat for 30 minutes. Strain out the residue to obtain the special fragrant brine.
2
Step 2
Debone the goose feet and blanch them. Lower the goose feet into oil heated to 50% hot and deep-fry until golden. Place them into the fragrant brine and braise for 10 minutes, then remove from heat and soak for 20 minutes.
3
Step 3
Heat sesame oil in a wok, add Seasoning A and stir-fry until fragrant, then transfer to a dry pot as a base. Add the prepared goose feet and 150 g of the original brine to the wok and reduce the sauce. Drizzle with red chili oil, place everything in the dry pot, garnish with red bell pepper rings, and serve.
Technical key: Warm the brine slightly before adding the goose feet, but do not braise for too long, otherwise the texture will lose its chewiness.
