Select half a catty of dried mustard, wash, soak until soft, and cut into four sections for later use.
Put five pieces of garlic, two pieces of garlic and a few pieces of pepper in the belly of the goose, and fry the whole goose gradually with a little oil. Note that the spiced powder is easy to paste. It is best to hold the goose neck by hand, first fry the goose tail and belly to make the oil ooze, and then fry other parts until the whole body is golden. Drain the oil in the pot, put down the dried vegetables, put in four red dates, put in a bamboo bag, put the goose on it, add warm water to stew for 30 minutes, turn the goose over, add five fresh lemon leaves, measure the water, cover the pot and stew for 30 minutes, then turn off the fire. When the goose gets a little cold, take out the chopped pieces and put them in a big bowl with the dried vegetables.
This dish is also called steamed goose, because it is steamed and takes all the cooking time. Steaming is the high wisdom of cooking with steam, which was created by our ancestors five or six thousand years ago and is unique in the world so far. The last chapter says: "water is the beginning ... fire is discipline." It is said that when the ancients entered the period of farming and eating rice, the method of cooking millet was to heat the stone first, put millet seeds on it, and then sprinkle water to cook. In the era of the Yellow Emperor, according to Zhou Shu, "The Yellow Emperor began to steam grain for rice and cook grain for porridge. The wisdom of cooking with water has reached a high level.
"Zhou Li" describes the responsibilities of a chef (chef), and says that "taking care of the pot makes fire and water reconcile", which explains the face of ancient cooking technology in detail. The same book also says that the chef is responsible for "cutting, boiling and frying to achieve the highest effect of nine boiling and nine changes, and weaving skillfully". If readers still remember the practice of cooking in a round cage mentioned above, they will know Hakka dishes clearly.
Steamed goose embodies a harmonious philosophy. It mixes the fat and fleshy geese together, locks the fresh dried mustard with sunlight, lets the hot steam force the goose oil out, penetrates into the thin dried mustard, and adds the rich aroma of five flavors and garlic to make a delicious dish with five flavors. "Mandarin? 6? 4 "Zheng Yu" has a cloud: "If the husband and the real creature are the same, they will not continue. If they are equal to each other, they will be rich and return to RMB. It just reflects the beauty, harmony and thinness of this dish. I have lived in Canada for 30 years, and there has never been a family reunion dinner that did not include this dish.