Step one: Required ingredients

Main ingredients: Generally, Qingyuan black-maned goose with a growth cycle of about ninety days is selected. It is of medium size and has plump and delicious meat. It is ideal for making roast goose. of excellent raw materials. It’s the one pictured below.

Seasoning: sugar, white wine, soy sauce, roast goose salt, roast goose sauce, crispy syrup

If you want roast goose to be delicious, then a perfect seasoning is It is essential, you must write this down in a small notebook!

Step 2: Start making

First of all, prepare all the seasonings. Let’s make the roasted goose Huai salt. Use a food processor to grind the peppercorns, star anise, cloves, cinnamon and tangerine peel. After crushing, mix well with refined salt to become roasted goose and Huai salt.

The next step is to make the roast goose sauce. Remember to chop the soybean sauce to make it taste better. One part soybean sauce, one part seafood sauce, and three parts oyster sauce, stir evenly to form roast goose sauce.

After preparing the seasoning, start processing the goose. After slaughtering and washing the black-maned goose, remove the wings and feet of the goose, then massage the key parts of the goose to ensure that the goose is evenly flavored.

After the goose is processed, take about a palm of roast goose Huai salt, put it into the deepest part of the goose belly, add an appropriate amount of white sugar to increase the sweetness, then add two spoons of roast goose sauce, and stretch your hands. Put the seasoning into the goose's belly and spread it evenly, and finally add an appropriate amount of soy sauce and white wine. This step is seasoning and packaging.

Next, soak the sealed goose in cold water for five minutes to allow the goose skin to tighten and shape. Remove after five minutes, breast side down, and marinate for an hour. Press the seal with your hands and inflate until the goose is smooth and plump. It probably looks like the picture below.

Immerse the goose in hot water, turning it over constantly to ensure that the skin of the goose is evenly heated until the skin is slightly white. After the goose is blanched, take it out and immerse it in cold water for about three to four seconds.

After the above operations are completed, hang the goose in a ventilated place to dry excess moisture.

Finally, make the crispy syrup. Mix maltose, white vinegar, red vinegar, lemon slices, and white wine evenly. Pour the prepared crispy syrup evenly on the surface of the goose, ensuring that every part is covered. The sealing part and the goose legs are more difficult to color and need to be poured twice. After pouring the crispy syrup, hang the goose in a ventilated place to dry for four hours.

Hang the goose in the earthen jar and roast it. Observe it at any time during the process. Adjust the amount of carbon and the oxygen in the earthen jar to control the temperature. The roasting time is 50-60 minutes. After this set of actions, a complete roast goose will come out of the "tank"~