咸鲜入味！鹅肉纤味吸饱卤汁，酥而不烂，连骨头都入味！
用料
鹅肉
800克
4汤匙
花椒
2 汤匙
葱 ，切段
4支
姜 ，切片
50克
1500克
花椒
1 茶匙
草果
2 颗
整颗豆蔻
2 颗
甘草
2片
香叶
2片
桂皮
1根
八角
2个
3 茶匙
绍兴酒
50 克
盐水鹅（美善品版）的做法
- 取一个大碗放在主锅盖上，在碗内放入鹅肉、4汤匙盐、2汤匙花椒、葱和姜。
- 取下拌匀后盖上保鲜膜放入冰箱冷藏至少腌制12小时。
- 从冰箱中取出后冲洗干净。
- 置入刀头保护罩。
- 将腌制过的鹅肉和水放入主锅，用网锅代替量杯盖，以20分/100°C/反转速度小勺煮沸。
- 煮好后打开锅盖。
- 用勺子撇去浮沫。
- 加入1茶匙花椒、草果、豆蔻、甘草、香叶、桂皮、八角、4茶匙盐和绍兴酒。
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- 将网锅取代量杯，放在主锅盖上，以40分/100°C/反转速度小勺烹煮。
- 出锅。
- 将煮好的鹅翅膀及汤水倒入大汤碗内。
