Home-style cooking of braised lion and goose head

Home-style cooking of braised lion and goose head

Chinese name:卤大狮鹅头

The steps of homemade stewed goose head:

Home-style cooking of braised lion and goose head

raw material:

1 big lion goose head (with neck), about 2000 grams, Fen hoof juice. Flavor ① 80 grams of coriander , 150 grams of garlic, 50 grams of coriander, 50 grams of cinnamon, 20 grams of star anise , 9000 ml of water, 4 slices of ginger . Flavor ② Chaozhou brine .

Production process:

1. Use a brush to wipe off the black stains on the goose beak, insert a water pipe into the throat of the goose to clean the debris, and remove the goose tongue.

2. Use wool tongs to remove the fluff on the goose head, and fly the big goose head in water for 2 minutes.

3. The head of the goose flying over the water needs to clean the goose feathers twice.

4. ① material with the luffing taste burn for 2 hours.

5. Bring the brine to a boil, put it in the big goose head and simmer for 30 minutes, turn off the heat, soak for another 70 minutes and take it out. After cooling, cut into pieces and serve with Fen hoof juice.

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