How can the roast goose in deep well in Guangdong be so delicious?

Roasted goose originated from roasted duck, and the small and medium-sized Qingyuan black-brown goose is the best. The whole goose with wings, feet and internal organs removed, blown, coated with five spices, sewed belly, scalded skin in boiling water, cooled with cold water, evenly peeled in sugar water, aired and cured, finally hung in an oven or on an open flame, cut into pieces and served, and then eaten. The roasted goose is golden red in color and delicious. There is a huge fan base of roasted goose in Guangdong, Hong Kong and Macao. When they see roasted goose, their eyes light up.

The cooked goose contains gravy in its belly and tastes mellow. Chop the roasted goose into small pieces, the skin, meat and bones are not detached, and the entrance is separated, which has the characteristics of crisp skin, tender meat, fragrant bone and fat but not greasy. With roasted goose and sour plum dipping sauce, the flavor is more unique. Cantonese people are used to roasting geese from snacks, and it is very clear what they usually use for dipping. Usually there is no special dip, but roast goose juice, or processed with ginger, onion, garlic, sugar, oil, soy sauce and other raw materials. Sour plum sauce is a relatively expensive seasoning, and the burning cost and price of sour plum goose are also higher.

The cooked goose contains gravy in its belly and tastes mellow. Chop the roasted goose into small pieces, the skin, meat and bones are not detached, and the entrance is separated, which has the characteristics of crisp skin, tender meat, fragrant bone and fat but not greasy.

It's even more unique when served with roasted goose and sour plum dip. Cantonese people are used to roasting geese from snacks, and it is very clear what they usually use for dipping. Usually there is no special dip, but roast goose juice, or processed with ginger, onion, garlic, sugar, oil, soy sauce and other raw materials. Sour plum sauce is a relatively expensive seasoning, and the burning cost and price of sour plum goose are also higher.

Guangdong roast goose is famous for its "deep well roast goose". Many people think that "deep well roast goose" is a place name. Therefore, whether it is Shenjing Village in cheung chau island, Huangpu, Guangzhou or Shenjing Village in Hong Kong, people come here to eat roast goose in an endless stream. Don't you know that the so-called "deep well" is actually a special type of oven.

It is a dry well dug in the ground, with charcoal piled under it, and iron branches across the wellhead. The roast meat is hung on these iron branches with hooks and barbecued in the well. Because the well is dug in the ground and surrounded by impenetrable soil, the temperature of the barbecue in this deep well is more uniform and stable, so the product is superior.

Deep well roast goose: it lives up to the name of "deep well roast goose". The thin layer of goose oil and sesame oil under the skin will not be too greasy; The texture of goose meat under goose oil is clear, and it tastes firm and very goose-like, even the bones are very tasty, which is obviously the taste of farmed geese.

Guangpin teaches you how to cook roasted geese

1. After the goose is depilated and washed, it is sprayed with boiling water all over the goose body and hung in the wind to dry

2. Seafood sauce (shrimp sauce), white sugar, refined salt and minced spices are the same. Add rose wine (white wine) into the sauce and mix

4. Mix maltose (maltose), white vinegar and Shaoxing wine to make goose skin coating material

5. Spread the sauce-flavored material all over the abdominal cavity of the goose, and tie the cavity with rope or grass to seal it to prevent the juice from flowing out of the abdominal cavity

6. Rub the goose skin coating material all over the outside of the goose body.

did they all drool? Try it yourself quickly.