Chaoshan Marinated Goose

About This Recipe

Chaoshan braised goose is a classic traditional dish from Chaoshan, Guangdong, and is a representative work of Chaoshan cuisine. Mainly seafood, the taste is light and delicious, focusing on the original flavor of the ingredients, and is famous for its braised, braised, pan-fried and deep-fried dishes. It's popular among local families and restaurants.

Ingredients List

• 200ml soy sauce
• 5 star anise
• 2 pieces 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,
   ter, add soy sauce and cooking wine, bring to a boil over high heat, then turn to low heat
4. 5. Cook for 30-45 minutes until the ingredients become soft and fragrant.
5. 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 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.