咸鮮入味！鵝肉纖味吸飽鹵汁，酥而不爛，連骨頭都入味！

用料

鵝肉

800克

4湯匙

花椒

2 湯匙

蔥 ，切段

4支

姜 ，切片

50克

1500克

花椒

1 茶匙

草果

2 顆

整顆豆蔻

2 顆

甘草

2片

香葉

2片

桂皮

1根

八角

2個(gè)

3 茶匙

紹興酒

50 克

鹽水鵝（美善品版）的做法

1. 取一個(gè)大碗放在主鍋蓋上，在碗內(nèi)放入鵝肉、4湯匙鹽、2湯匙花椒、蔥和姜。
2. 取下拌勻后蓋上保鮮膜放入冰箱冷藏至少腌制12小時(shí)。
3. 從冰箱中取出后沖洗干凈。

1. 置入刀頭保護(hù)罩。

1. 將腌制過的鵝肉和水放入主鍋，用網(wǎng)鍋代替量杯蓋，以20分/100°C/反轉(zhuǎn)速度小勺煮沸。

1. 煮好后打開鍋蓋。

1. 用勺子撇去浮沫。

1. 加入1茶匙花椒、草果、豆蔻、甘草、香葉、桂皮、八角、4茶匙鹽和紹興酒。
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1. 將網(wǎng)鍋取代量杯，放在主鍋蓋上，以40分/100°C/反轉(zhuǎn)速度小勺烹煮。

1. 出鍋。

1. 將煮好的鵝翅膀及湯水倒入大湯碗內(nèi)。