Chaoshan Braised Goose

About This Recipe

Chaoshan braised goose is a rare delicacy in Chaoshan cuisine, originating from Chaoshan, Guangdong. Mainly cooking seafood, the taste is light and delicious. It pays attention to the original taste of the ingredients. Good at braised, stewed, deep-fried and deep-fried. It is a homely taste in the hearts of local people.

Ingredients List

• half goose
• 200ml soy sauce
• 5 star anise
• 2 pieces cinnamon

Cooking Steps

1. 1. Wash and cut Chaoshan braised goose into pieces, blanch to remove blood foam and set aside.
2. 2. Heat oil in a pot and sauté onion, ginger and garlic.
3. 3. Add Chaosh
   nings and appropriate amount of hot water
4. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
5. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Tips

Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its exquisite knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, fish balls, etc. are all nationally famous delicacies. Chaoshan braised goose is a household name in Chaoshan area of ​​Guangdong. It is a must-have dish for festivals and family gatherings, and is the epitome of Chaoshan cuisine food culture.