Many barbecue shops will have deep well roast goose or ancient well roast goose, but few people know that these two kinds of roast goose are basically Cantonese roast goose. Some roasted meat shops use the name of Shenjing Roasted Goose, just to use the popularity of Shenjing Roasted Goose to increase business and bring customers. However, no matter what the name is, the cooking method and firing skills of roast goose in deep well are a major feature of traditional cuisine, which also determines the quality of a roast goose in deep well. So what can be done to make roast goose taste crisp and dry?

People who have always wanted to cook roast goose will enter a strange circle, that is, they will stick to the formula of roast goose and ignore the improvement of other details. If you want to know how to roast goose in deep well in detail, you must be familiar with the steps of selecting materials, peeling and cooking, and fully understand all the links in the production, so as to figure out how to cook goose well. After all, every barbecue restaurant uses different ingredients, utensils and environment, and what is suitable for others may not be suitable for you. I believe that many people who cook barbecues have tried it, and passing other people's recipes and practices directly to themselves may not achieve the same effect.

In the same way, the following practices are for reference only, which does not mean that you will definitely do it after reading the article. Just briefly explain some operation steps. After all, there are not many things that can be clearly stated in a short essay.

1. Material selection: When selecting goose blank for deep well roast goose, it is recommended to choose goose with moderate fat and thin weight of 7-8kg, neither too fat nor too thin, which is easy to dry, and the roasted goose skin is as thin as paper, which affects the taste. It is best to choose geese with a growth cycle of 75~ 100 days, but not too old. Guests can't bite while eating. Who wants to eat again?

2. Skin water: 5 kg of white vinegar, red Zhejiang vinegar 1 kg, maltose 1 kg, wine 1~2 kg. The formula of skin water is for reference only. The dosage of the specific formula will be different according to the furnace and carbon used, and the specific adjustment should be judged according to the use situation.

3. How to control the firepower of roasting goose in deep well? Maybe some people are used to slow burning with small fire, which makes them feel safer and won't burn the goose black at once, but slow burning with small fire will also bring corresponding shortcomings. The burnt goose skin lacks crispness, and the roasted goose can't reach the crisp taste, and it will become old and tough because of long-term burning.

To be a good goose, novices need to master technical skills and use them flexibly. Mechanized copying is meaningless. Some people still burn the goose badly for several years, because they have no technology and no heart to study it.

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