Steamed Goose with Plums
A seasonal summer dish, golden-red in color, with a sweet and sour, tender-smooth texture that stimulates saliva production and quenches thirst.
Ingredients
whole goose (about 2000g, trimmed of feet and wing tips, gutted, cleaned, patted dry)
1
250g sour plum (washed, minced into paste)
250g
50g sesame paste
50g
5g salt (3g for stuffing, 2g for sauce)
5g
150g sugar (100g for stuffing, 50g for sauce)
150g
3g MSG
3g
15g minced garlic
15g
10g minced ginger
10g
5g minced scallion
5g
1g white pepper powder
1g
10g white vinegar (to coat the skin)
10g
10g soy sauce (6g for skin, 4g for sauce)
10g
1500g cooking oil (150g used)
1500g
15g cornstarch slurry
15g
Instructions
1
Step 1
Cut off the feet and wing tips of the goose, gut it, clean off blood, and pat dry. Wash the sour plums, mince into a paste, place in a bowl, add sesame paste, 3g salt, 100g sugar, MSG, minced garlic, minced ginger, minced scallion, and white pepper, mix well. Stuff into the goose cavity, sew the opening with string, coat the skin evenly with white vinegar, then with 6g soy sauce.
2
Step 2
Heat a wok, add cooking oil. When the oil reaches 80% heat, deep-fry the goose until golden red, then remove and place in a stewing pot. Separately, use some stock, add 4g soy sauce, 2g salt, and 50g sugar, mix into a red sauce, pour into the goose. Steam until cooked, then remove, drain the original liquid, cut the goose meat into pieces, return to the pot to heat through, thicken with cornstarch slurry to a thin consistency, drizzle over the goose meat and serve.
