The roasted goose neck made by pork tastes fresh and tender, and the tofu coat is slightly tough and chewy. When making it, please burn it thoroughly.
How To Make The Roasted Goose Neck Made By Pork
Chop the pork lean meat and fat meat into mud shape, and collapse the tofu into mud. Put them in a bowl together and mix them with 0.5g of refined salt, onion, ginger powder, sugar, MSG and dry starch to make stuffing.
Cut the bamboo shoots into thin slices, wash the mushrooms and remove the stalks for future use;
Soak the bean curd skin with water, remove the side ribs, lay it on a flat board, divide the meat filling into 2 equal parts, put them on the bean curd skin, roll them into a volume thicker than the sausage, seal them with egg yolk paste, bend them into a semicircle, cut them into oblique sections, and then they will be the green bodies of the “goose neck”;
Place the wok on the high fire, put in the cooked lard, cook until 70% hot, then fry until it is light yellow, scoop up the oil and pour it into the wok.
Transfer the original wok to the hot fire, put the goose neck into the pot (on one side), put the bamboo shoots and mushrooms on the other side, add 1g chicken soup and refined salt, a little soy sauce, cover the pot cover, cook for about 2 minutes, put MSG, mix with wet starch and thicken, pour 10g cooked lard, put the “goose neck” into the plate first, make an arc, cover with bamboo shoots and mushrooms.