Mother-in-law Zhang's goose (ancestral specialty)

—Open the way of healthy diet

Mother-in-law Zhang's goose is a dish created by Zhang Tiancheng, the imperial chef of the Chieftain King in Western Hunan during the reign of Yongzheng, Qing Dynasty. During the creation of this dish, Zhang Tiancheng was inspired by his grandmother's fried goose. Mother-in-law Zhang's goose, with its unique taste, has been handed down from generation to generation, with a history of nearly 300 years. Zhang Bin, the eighth generation of Zhang's descendants, integrated modern science and technology into Zhang's ancestral secret recipe, used natural spices unique to the Miao family in Western Hunan, and selected farmhouse or paddy field geese. Made with great care, Mother-in-law Zhang's goose has become one of the "four treasures" of famous dishes in the Basket Carrying Family.

This dish, green and healthy, is rich in nutrition and suitable for all ages. It has the effects of nourishing beauty, supplementing deficiency, warming the stomach, and quenching thirst, relieving cough and resolving phlegm. It is effective in treating acute and chronic tracheitis, chronic nephritis, senile edema, emphysema, asthma, and phlegm.

Production process of Mother-in-law Zhang's goose:

Main material: goose, potato powder noodles (optional)

Auxiliary materials: green and red pepper, small dry pepper, cinnamon, ginger slices, vegetable oil, cornstarch, sesame oil, pepper, soy sauce, oil consumption, salt, etc.

Production process:

1.      Wash the goose meat and cut it into chunks in appropriate size.

2.      Heat the oil to 80 ℃ and add cinnamon. Deep fry the feet, wings, and head until they turn into golden color. Then put into goose chunks, salt, and sesame oil and fry them into golden color. Add dry pepper, stir fry for 5 minutes, and then add soy sauce. Add cornstarch and a little water. Stir until all the ingredients are well mixed.

3.      Add the water and simmer for 6 minutes using a pressure cooker.

4.      Add the vegetable oil, green and red pepper, add a little salt (salt on the pepper), pour in the half-cooked goose, and simmer for 2 minutes. Add the oil and simmer for 2 minutes. Add coriander and put the cooked goose into a new pot. Boil the potato powder noodles, and put them at the bottom of the new pot.

Characteristics:

This dish has overflowing aroma, and smooth and tender taste. The meat is soft and easy to chew.

（Translated by Yao Yuan）