Traditional Chinese Salt water goose: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese How to make salt water goose. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2977 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
salt water goosePreparation method 1. Slaughter: Select the fat geese of that year. After killing and plucking the feathers, cut off the wings and claws, then open the cavity under the left and right wings, take out all the internal organs, rinse the blood, and then soak it in cold water for 0.5 to 1 hour to remove the residual blood in the body. After soaking, hang it up to drain the water.2. Pickle: The amount of salt used is 1/6 of the net weight of the goose. Add a small amount of fennel to the salt, fry it dry and grind it finely. First put 3/4 of the salt into the goose body cavity, and turn the goose body repeatedly to make the entire abdominal cavity covered with salt. Next, spread the remaining salt upwards on the lower part of the thigh with your hands. When the muscles are separated from the leg bones, part of the salt will enter from the separation point between the bones and the meat. Then rub the fallen salt on the knife edge, the goose beak and the muscles on both sides of the chest. …
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