Steamed Goose with Sour Plums

Name: Steamed Goose with Sour Plums
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 1 goose (about 2000 g, with feet and wing tips removed, belly opened to remove innards, washed and patted dry); 250 g sour plums (washed and minced); 50 g sesame paste; 3 g salt; 100 g sugar; 3 g MSG; 15 g minced garlic; 10 g minced ginger; 5 g chopped scallions; 1 g white pepper; 10 g white vinegar (rubbed evenly on the skin)

A summer seasonal Cantonese dish with a glossy golden-red color. The meat is tender and silky, with a balanced sweet-and-sour flavor that stimulates the palate and quenches thirst.

2 hours

Easy

0 favorites

Ingredients

goose (about 2000 g, with feet and wing tips removed, belly opened to remove innards, washed and patted dry) 1

sour plums (washed and minced) 250 g

sesame paste 50 g

salt 3 g

sugar 100 g

MSG 3 g

minced garlic 15 g

minced ginger 10 g

chopped scallions 5 g

white pepper 1 g

white vinegar (rubbed evenly on the skin) 10 g

Instructions

Preparing the Goose

Pluck the goose, remove the feet and wing tips, open the belly to take out the innards, rinse off the blood, and pat dry.

Stuffing and Marinating

Rinse the sour plums and mince them. Place them in a bowl, add the sesame paste, salt, sugar, MSG, minced garlic, minced ginger, chopped scallions, and white pepper, and mix well. Pour the mixture into the goose cavity, sew the opening closed with string, and rub the white vinegar evenly over the skin.