1. Ingredients: Take broiler and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia and skin. Soak for half an hour with water to remove blood and dirt. The meat is heated and boiled in a pan for 10 minutes to 15 minutes, and the cool pieces are cut into strips of 4 to 5 cm in length, 1 cm in width, and 0.5 cm in thickness for use.
2. Excipients: 3 kg of fresh goose meat, 3 kg of ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g each of Shanna and Caoguo, 150 g of Cassia, anise, and monosodium glutamate. 100 grams, 50 grams of cloves.
3. Cooking: First, the insoluble material of the auxiliary material is placed in the soup of the main ingredient, and the mixture is fried for 2 hours before heating, and the material residue is removed. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pot and cook for half an hour. Then use a low heat for 1 hour. When the soup drains quickly, the pan can be opened. The halogen was poured over the meat, and it was placed in a sieve and fed into a baking room at 60°C to 80°C. After 5 hours to 8 hours, two or three times in the middle. When the meat is baked, it should not be placed too thick, and it must not be piled up in layers to facilitate even heating of all parts.
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