Materials
1 light black brown goose (net weight about 2500 grams). Seasoning A, 500g sugar, 350g salt, 50g MSG, 15g black pepper powder, 30g allspice powder, 35g each of licorice powder, star anise powder, sand ginger powder and cinnamon powder, 20g each of coriander powder and garlic powder gram. B. Goose sauce: 300 grams of soybean sauce, 200 grams of hoisin sauce, 900 grams of peanut butter, 100 grams each of southern milk, oyster sauce, and rice wine. Add 500 grams of water to a pot and bring to a boil over low heat. Let cool. C. Epithelial water: 500g white vinegar, 50g red vinegar, 250g maltose, 50g rose wine. D. 50 grams of sour plum sauce (1 portion). (Remarks: Only use 100 grams each of ingredient A and ingredient B for each goose, keep the rest for later use)
Method
1. Mix ingredient A thoroughly; put ingredient B into the pot, and add 500 grams Bring the water to a boil over low heat and let it cool; put ingredient C into a bowl and stir until the maltose and other ingredients are evenly mixed.
2. Remove the fat, lungs, and throat from the goose’s belly from the buttocks of the bare goose, wash and drain the water, and put 100 grams of the prepared ingredients A and 100 grams of ingredient B into the goose. Spread evenly into the cavity with your hands, then thread the tail through with a goosetail needle and marinate for 30 minutes.
3. Wash the goose body with clean water, bring the water to a boil in the pot, grab the head of the goose and pour the boiling water on the goose body with a spoon until the skin of the goose body tightens and the color changes from white to yellow. , and then brush material C on the goose.
4. Hang the goose with an iron hook and blow it with a fan for 4 hours until it is dry.
5. Put the dried goose into the roast duck oven and roast the back over slow heat for 20 minutes. When the color turns red, roast the breast over medium heat for 15 minutes, then take it out.
6. Pull out the goose tail pin of the roasted goose. At this time, the soup in the inner cavity of the goose will flow out naturally. Keep the soup for later use. Cut the goose into 15-gram pieces and put them on a plate. Serve the soup with sour plum sauce. Guests can add sour plum sauce for dipping according to their own preference.