Saltwater goose
2020-01-19 12:04:36
(1) Take 2kg to 2.5kg of goslings from the blanks, kill the hairs, wash them, and cut off the wings and feet. From the left lower incision 6cm to 7cm, the viscera was removed and rinsed with water. Drain the goose bills in a well-ventilated area, then wipe the whole body with your fingertips. Then put it in a container for 2h.
(2) Ingredients 1 goose needs 4 onions, 6 gingers, 30 grams of rice wine, 3 grams of salt, and the amount of salt, pepper, and white soup. The method of making salt and pepper is to dry the salt and fry until the loose particles, together with the pepper powder and allspice, continue to fry to distribute fragrance, stop frying, set the container to open, cooling standby.
(3) Add a lot of water to the cooking pot, stir it and boil it. Put the marinated goose billet into the boiling water pot and stir it over. When the goose billet turns white and no red is visible, the goose billet is taken out, rinsed repeatedly with clean water, and the pepper is washed at the end to make the goose billet white and clean.
(4) steaming, cooking and washing goose billet, lying in a container, add onion, ginger, rice wine, salt, white soup (just goose goblet submerged is appropriate), into the bamboo steamer, stamped, Wang Steam to the front of the skin can be scratched by hand, the leg can be no elasticity. The goose gourd is best kept cool in the original soup after leaving the cage to keep it white and tender.
(2) Ingredients 1 goose needs 4 onions, 6 gingers, 30 grams of rice wine, 3 grams of salt, and the amount of salt, pepper, and white soup. The method of making salt and pepper is to dry the salt and fry until the loose particles, together with the pepper powder and allspice, continue to fry to distribute fragrance, stop frying, set the container to open, cooling standby.
(3) Add a lot of water to the cooking pot, stir it and boil it. Put the marinated goose billet into the boiling water pot and stir it over. When the goose billet turns white and no red is visible, the goose billet is taken out, rinsed repeatedly with clean water, and the pepper is washed at the end to make the goose billet white and clean.
(4) steaming, cooking and washing goose billet, lying in a container, add onion, ginger, rice wine, salt, white soup (just goose goblet submerged is appropriate), into the bamboo steamer, stamped, Wang Steam to the front of the skin can be scratched by hand, the leg can be no elasticity. The goose gourd is best kept cool in the original soup after leaving the cage to keep it white and tender.
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Cas 183133-96-2,Cabazitaxel Intermediates,10Î’-Dimethoxy
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