Then, the trachea can be inserted between the skin and meat of the goose, and the goose is blown, so that the skin and meat of the goose are separated, thus achieving the purpose of crispy skin when roasting the goose skin.
Before skinning, the salted and well-ventilated goose is boiled in water for a few seconds, which is also called "scalding the skin". The time should not be too long, otherwise it is easy to burn the skin too much or the goose meat is too oily, which will affect the skin color of the roast goose and the overall appearance of the roast goose. And it should be noted that the "flying water" should be immediately put into the basin and soaked in cold water so that the pores of the goose body cannot be tightened. Then hang the goose to dry.
Epithelial water. The whole goose can be soaked in crispy water 10 seconds. Formula reference of roasted goose crispy water: honey (maltose) 30g, red vinegar 3g, rice vinegar 3g and water 30g, mix well to make crispy water. The weight of the goose is for reference only.
After several hours or overnight air drying, it can be baked the next morning. Roast goose with litchi charcoal first. Now, the goose roasting stove uses a special "space stove". Goose oil will not flow to the flame to scorch the goose skin. After roasting in the oven for 40 minutes, the goose meat is basically cooked and the color is rosy and beautiful.
The whole process of roast goose in Guangdong is as follows: clean the whole goose, fill it with marinade, tie it tightly, blow the skin and meat, cool it with flying water, hang the goose skin water and roast the whole goose.