"Roasted Goose" is a traditional famous dish in Cantonese cuisine. It is a golden red dish made by grilling the whole goose. The goose is full, its belly contains gravy and its taste is mellow. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. If served with sour plum sauce, it will be more distinctive. Guangdong cuisine "Roasted Goose" is made of high-quality goose species "Wuma Goose" produced in Guangdong. This kind of goose has a short growth period, moderate body shape, thick meat, small bones and delicious fat, and is an excellent raw material for making "roasted goose". Of course, if there is no black-maned goose in the reader's place, you can choose other high-quality goose breeds instead. Ingredients: Goose 1 Jiang Mo 10g Garlic 20g chopped green onion 30g refined salt 10g white sugar 30g cooking wine 30g rose wine 20g monosodium glutamate 10g spiced powder 5g disaccharide, honey, white vinegar and water. Four geese were slaughtered and their anus cleaned. Mixing Jiang Mo, minced garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine, monosodium glutamate and spiced powder into two kinds of soup; In addition, honey, white vinegar and water are evenly mixed to make crispy water. Pour the flavor juice into the abdominal cavity of the goose from the anus, and then sew the opening with needle and thread to prevent the flavor juice from leaking out.

Put the goose's head up, then put the air nozzle of the air gun into the neck cavity from the goose's neck, then hold the neck and the air nozzle together with your left hand, and then press the air gun with your right hand to slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full. Take out the air nozzle, hold the goose's neck by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool down slightly, then brush crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry. Hang the dried goose in the oven and bake it slowly with fruit charcoal over medium heat. When the goose is ripe, roast the goose skin with strong fire until it is crisp. Take it out, first pour out the gravy from the goose's stomach, chop the goose into pieces, put it on a plate, then pour the gravy on it and serve it with sour plum sauce.