Ingredients
1 whole goose, cleaned (about 2000 g / 4.4 lbs), 250 g (about 1 1/2 cups) sour plums.
Seasonings
1500 g (about 3.3 lbs) vegetable oil (150 g/5.3 oz for frying), 150 g (5.3 oz) sugar, 50 g (1.8 oz) sesame paste, 15 g (0.5 oz) each minced garlic and water starch, 10 g (0.35 oz) each white vinegar, minced ginger, and soy sauce, 5 g (0.18 oz) each salt and minced scallion, 3 g (0.1 oz) MSG, 1 g (0.035 oz) white pepper.
Instructions
1. Cut off the goose's feet and wing tips, open the belly, remove the innards, rinse away any blood, and pat dry.
2. Wash 250 g (about 1/2 lb) of sour plums, mash into a paste, and place in a bowl. Add 50 g (about 1/4 cup) of sesame paste, 3 g (about 1/2 tsp) each of salt and MSG, 100 g (about 1/2 cup) of sugar, 15 g (about 1 tbsp) of minced garlic, 10 g (about 2 tsp) of minced ginger, 5 g (about 1 tsp) of minced scallion, and 1 g (about 1/4 tsp) of white pepper; mix well. Stuff this mixture into the goose cavity, sew the opening closed with kitchen twine. Rub the skin with 10 g (about 2 tsp) of white vinegar to prevent the fat from rendering out and the meat from shrinking, then rub with 6 g (about 1 tbsp) of soy sauce.
3. Heat the wok, add 150 g (about 2/3 cup) of oil. When the oil reaches 80% hot (about 350°F/175°C), deep-fry the goose until golden red, then remove and place in a stewing basin. In a separate bowl, combine an appropriate amount of broth with 4 g (about 3/4 teaspoon) of soy sauce, 2 g (about 1/3 teaspoon) of salt, and 50 g (about 1/4 cup) of sugar to create a red-colored sauce. Pour this sauce over the goose, then steam until fully cooked. Remove the goose, pour the reserved cooking liquid into a wok, and cut the goose meat into serving pieces, arranging them on a plate. Bring the reserved liquid to a boil, thicken with 15 g (about 2 tablespoons) of cornstarch slurry, and pour over the goose meat. This dish is golden red in color, with a sweet and sour flavor, tender and smooth texture, and is excellent for quenching thirst.