B, goose sauce: 300 grams of black bean sauce, 200 grams of seafood sauce, 900 grams of peanut butter, 100 grams of milk, oyster sauce, rice wine, put into a pot with 500 grams of water and boil over low heat, let cool.
C, the skin water: 500 grams of white vinegar, 50 grams of red vinegar, 250 grams of maltose, 50 grams of rose wine.
D, 50g of sour plum sauce (1 portion quantity). (Note: each goose only use A material, B material 100 grams each, the other reserved)
Making: 1, A material mix well; B material into the pot, add 500 grams of water boiled over low heat and then cooled; C material into a bowl, stirring until the maltose and the other materials can be mixed well.
2, from the butt of the light goose digging out the goose belly fat, lungs, throat, wash and drain water, put 100 grams of seasoned A material, 100 grams of B material into the goose cavity and smoothed with the hand, and then with the tail of the goose needle to the tail through the good, marinated for 30 minutes.
3, wash the goose with water, pot of boiling water, grab the head of the goose with a hand spoon to pour boiling water on the goose, until the goose skin tightening, color from white to yellow, and then brush the C material on the goose.
4. Hang up the goose with an iron hook and blow it with a fan for 4 hours until it dries.
5. Put the dried goose into the roast duck oven and roast the back with slow fire for 20 minutes, wait for its color to be red, then roast the chest with medium fire for 15 minutes, then take it out.
6, will be roasted goose goose tail pin pull out, this time the goose cavity of the soup naturally flow, the soup will be put away for use; goose cut into heavy 15 grams of pieces on the plate, poured with soup, with the plum sauce on the table, the guests can according to their own preferences with the plum sauce for dipping.
Features: bright red color, crispy skin, mellow meat, rich taste, aftertaste.
The key to production: 1, the choice of goose: this dish selection of black brown goose, originating in Qingyuan, Guangdong, wide and short body, bone fine meat tender, flavorful, adult goose weight 2.5-3.5 kg. If you can not buy black brown goose, you can use other substitutes, but this goose meat should be fat, thick skin, net important in about 2500 grams.
2, with a fan blowing system should be based on the humid conditions of the climate, generally in the south, summer with a fan blowing 4 hours, winter blowing 3 hours; in the north, summer, winter, each blowing 2 hours can be.
3, the peel water modulation does not need to be heated, otherwise the flavor of white vinegar, red vinegar, rose wine will be dissipated by heat.