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Goose Stewed known as Lushuie


Goose Stewed known as Lushuie
1 fresh-killed goose
3 Tablespoons coarse salt
2 tablespoons lard
1 pound pork, sliced
2 small chili peppers, seeds discarded
3 large cloves garlic, peeled and smashed
6 slices fresh ginger, peeled and sliced
2 quarts soy sauce, half dark and half thin
3 Tablespoons brown slab sugar
3 cinnamon sticks, each two inches
6 whole cloves
1 licorice root, about three inches
2 star anise
½ cup black vinegar
1 teaspoon ground ginger
1. Rinse and dry the goose, and rub it with the salt and hang it to dry for two hours in a cool or windy place.
2. Heat a large pot, add the lard, and fry the pork slices until very lightly browned, then remove them to a plate. Next, add the chili peppers, garlic, and ginger and stir-fry for one minute before adding the soy sauce, two quarts of cold water, the brown sugar, and the sliced pork.
3. Put the cinnamon sticks, cloves, licorice root, and the star anise in a cheese cloth bag or tie them together with thick sewing twine and put them in the pot with all the other ingredients. Bring to the boil, add the goose and let it simmer for fifteen minutes, turning it twice. Then take it out of the pot and let it cool for about fifteen minutes. Now put the goose back in the liquid for another fifteen minutes, and turn it every five minutes. Do this a third time, but this time let it simmer for two hours, turning the goose every fifteen minutes.
4. Remove the goose and cut it into serving size pieces, discard the cheesecloth bag of spices, and reduce the sauce to one cup.
5. Add the vinegar and ground ginger to the liquid and bring this to the boil before pouring it into one or two small dishes for dipping purposes. Serve this dipping sauce on the side, and serve the goose hot or warm.
Note: Save any left over dipping sauce; mix it with an equal part of boiled water or stock and use this as a master sauce in other dishes.

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