In addition, when curing the abdominal cavity, about 50 grams of prepared cyclic salt is used. Into the abdominal cavity and spread evenly.
Medicinal materials: two fragrant leaves, star anise.
Two.
Accessories: 2 pieces of ginger, 2 pieces of garlic and 2 pieces of shallots. 20 grams of rose wine.
A tablespoon of suckling pig sauce. These materials can be stuffed into the abdominal cavity at the same time and evenly applied.
The production method of suckling pig sauce: fragrant and smooth ground yellow soy sauce 1000g, seafood sauce 1000g, peanut butter 250g, sesame sauce 250g, sand tea sauce 250g, self-made dried tangerine peel powder 20g, oyster sauce 500g, south milk 5 slices and sugar 500g. After picking up the garbage, stir all the raw sauces evenly and cook them together (with fire) from time to time to avoid pasting the bottom. Cook until the steam is completely evaporated, and it can't be a big fire. Even if it is cooked for a long time, it will cause the sauce to dry. The specific details are still useful in practical operation.
The variety of geese must be black-brown geese, not old geese, and goslings should be raised for about 2 months. Be very careful when slaughtering, the water should not exceed 75 degrees, which will cause the goose skin to be ripe. Resulting in non-adhesion of epithelial water. Keep the whole goose skin intact.
This cookbook is a wet cookbook that I published before. This is common for curing roast goose and roast pig.
800g rice wine
Sesame paste 750g
50 grams of spiced powder
Seasoning powder 100g
Garlic150g
Raw oil 50 grams
Sugar1500g
Haitian stationed in Houjiang 1200g
50g star anise powder
South Milk 4 yuan
Onion100g
Fenjiu 50 grams
Method: pulverize south milk, use 50g of crude oil, heat in a pot, saute south milk, chopped green onion (red chopped green onion) and garlic, then put the rest raw materials in the pot, cook until the sugar is dissolved, and finally put Fenjiu into the pot and mix well.
Each roast goose needs 100g sauce, and the roast duck needs 75g sauce.