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Crispy goose
(1) Goslings weighing between 2kg and 2.5kg were selected as the main ingredients. After being slaughtered, the feathers were carefully washed, and the wings and feet were removed. A cut was made approximately 6cm to 7cm below the right wing’s joint, and the internal organs were taken out and rinsed thoroughly with clean water. Once dry, the entire body was rubbed with a mixture of salt and pepper, then placed in a container for marination for about two hours. This step helps infuse flavor and tenderize the meat.
(2) Next, the goose's chest bone was broken forcefully to prevent the skin from shrinking during steaming. The top of the bone was also cracked to allow better heat distribution. The goose was then placed into a container with its belly facing up. Onions, ginger, rice wine, and a small spice bag containing star anise, fennel, and osmanthus were added inside. The goose was then steamed together with the container over high heat until fully cooked, typically around eight minutes. Afterward, the broth and spices inside the abdomen were removed, and the goose was left to drain and dry slightly before proceeding to the next step.
(3) In a large iron wok, 2kg to 2.5kg of vegetable oil was heated until it began to smoke, indicating it was hot enough for frying. The goose was placed on a large colander, with the belly side up, and then transferred into the hot oil. The wok was gently shaken to prevent the goose from sticking. As the goose floated on the surface, it was fried evenly. To ensure even cooking, a spoonful of boiling oil was poured over one side to help crisp it up. Once golden brown, the goose was flipped and the other side was fried until the entire bird became crispy and produced a crackling sound when tapped. At this point, it was removed from the pan, and any remaining oil in the belly was drained out. The frying process needed to be quick and efficient to avoid losing moisture and flavor.