The goose breeding cycle is long, the cost is high, there are few farmers and the duck yield is low; 3. It is rumored that geese are hairy, those with hidden diseases and gangrene should fast, and duck meat is cool, which is more suitable for the south. That is, the skin is crisp and fragrant, and the meat is tender and smooth. Guangdong Roasted Goose is full in appearance, ruddy in color, crispy in skin and tender and thick in meat. The taste is mellow with a little fat, and the aftertaste is sweet after being fat. Only people who have eaten can appreciate this taste! If you don't eat, you have no right to speak. This should depend on the size of the abdominal cavity of the goose.
Generally, the marinated sauce is poured into the abdominal cavity, and then the goose is laid flat for a period of time, so that the sauce can marinate the abdominal cavity of the goose evenly. When pumping air, it is advisable to pump it to 80% full, not too full. Don't hold the chest and other parts of the goose with your hands after pumping, so as not to prepare Huai salt, sugar, salt, chicken essence, pepper, ginger powder, licorice powder, spiced powder and star anise powder when draining, and roast goose sauce: sugar, seafood sauce, sesame sauce, black bean sauce, soy sauce and oil consumption. Hang it up, dry it, and you can burn it. You need belly ingredients. Seafood sauce, sesame sauce, peanut butter, south milk and fermented bean curd are indispensable.
Add ginger, garlic and shallots as appropriate, and put more of this (three ingredients are fried with peanut oil). There are also Chinese herbal medicine powder, rice essence, chicken essence, sugar and salt. When a big hair on the outermost wing of a goose just grew out, it was eighteen years old. At this time, the goose is rich in subcutaneous fat but not too fat, and the goose meat is fragrant but not too tough, which is an excellent choice for roast goose.