Chaoshan Braised Goose Head

Ingredients

• Soy sauce 200ml
• 5 star anise
• 2 pieces of cinnamon

Cooking Steps

1. 1. Cut the goose into pieces, blanch in cold water to remove the blood foam, remove and drain
2. 2. Heat oil in a pot, add rock sugar and stir-fry over low heat until caramel color
3. 3. Add goose meat and stir-fry until brown, add onion, ginger, garlic and star anise and stir-fry until fragrant.
4. 4. Pour in appropriate amount of hot water, add soy sauce and cooking wine, bring to a boil over high heat, then turn to low heat
5. 5. Cook for 30-45 minutes until the ingredients become soft and fragrant.
6. 6. Reduce the sauce over high heat until it thickens and place a spoon on top. Take it out of the pot and put it on a plate and sprinkle with chopped green onion.

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 head is a household name in Chaoshan area of ​​Guangdong. It is a must-have dish for festivals and family gatherings, and is also the epitome of Chaoshan cuisine food culture.