Although the three steamed goose dishes recorded in "Yangxiaolu" by Wang Henian, the three types of goose dishes recorded in "Yangxiaolu" by the Qing people, all use steaming methods, they show different cooking characteristics. Among them, the method of making steamed goose is:

Three steamed goose dishes recorded in "Yangxiaolu"

Wang Henian

Although the three kinds of goose dishes recorded in "Yangxiaolu" by the Qing Dynasty, they all use steaming methods, but they show different cooking characteristics.

Among them, the method of making steamed goose is: wash the goose, coat it with salt, sauce, green onion, pepper and fennel, marinate for half a day, then add tin (golden spin), steam it and take it out after a stick of incense, tear it into pieces and remove the bones, and add seasonings as you like. Steam it for another incense stick and it will be ready to eat. The rule of making goose sealing is: clean the goose, apply a layer of sesame oil inside and outside, and stuff fennel , large ingredients and green onion into the goose's belly. Wrap the belly tightly with long green onions, put it in tin can , cover it into a pot, cover it with a large basin, and steam it in water. To try the heat, you can insert chopsticks into the goose body to the bottom to penetrate. When a goose enters the jar, you usually don’t need to add another juice, but rely on its natural rising energy to condense into juice. In this way, the natural taste is solemn and beautiful. When eating, add ml oil , or add soy sauce and vinegar.

The method of making white roast goose has been innovative in following the previous generation's preparation method: the fat goose is clean, rub the inside and outside with salt, pepper, green onion, and wine, and then apply wine and honey. When putting it in the pot, put it up with a bamboo stick, add a cup of wine and water, cover the pot, and seal the gap with wet paper, and moisten it with water when dry. First burn one with big grass, then burn one with one. Don’t open it too early. You must wait until it is cold before you can open the cover. The goose turned around and the cover was as before. Burn another piece of grass and wait until it is cold. If this is an old goose, add "Cut a piece of pig pancreas and cook together, cover it with a pot, and do not uncover it. If the method is used as the degree, the meat will be soft and the juice will be good."