一、薰鹅 1、制坯:选取肥嫩仔鹅,体重2.5千克-3.5千克,宰杀,煺毛,净膛后从泄殖腔至胸颈部剖开,头颈扭向剖开面。 2.腌制:每100只鹅坯用调味盐9.2千克—11.5千克(冬季多用,夏季可少一些),香料粉0.2千克—0.3千克(用白胡椒、花椒、肉桂、丁香、沙头、山奈、八角、茴香、甘松、白蔻、砂仁、甘草、陈皮、干姜、草果等磨碎组成),食盐炒后与香料粉拌匀。将调味盐均匀涂抹在鹅坯各部,口腔、刀口处不要漏 First, the smoked goose 1, the system blank: Select fat young peanuts, weighing 2.5 kg -3.5 kg, slaughtered, bearded hair, after the breech from the cloaca to the chest and neck section cut open, head and neck twisted open face. 2. Pickled: seasoning salt per 100 goose billet 9.2 kg -11.5 kg (winter, less summer), spice 0.2 kg -0.3 kg (with white pepper, pepper, cinnamon, clove, Shatou, Chennai , Anise, fennel, pine, white Kou, Amomum, licorice, dried tangerine peel, ginger, grass and other ground ingredients), salt and spices mix well after frying. Spread seasoning salt evenly in the goose billet ministries, mouth, knife edge Do not leak