In order to make the roast goose in Shenjing taste neither oily nor fat nor greasy, and achieve the effect of delicious meat and authentic taste, the first important thing is to choose materials, and try to choose domestic geese when choosing geese, because domestic geese are often fed with whole grains instead of feed, so they have high nutritional value; At the same time, pay attention to the selection of geese that look lively and energetic and have excellent strength when walking and moving. Goose with these characteristics has few diseases, which is an excellent choice for making roast goose food in deep well. If you want the roast goose to be non-greasy, you should control its oil output in the process of making epithelial water. When you cook it, you should also use appropriate heat and time to make it dry, fragrant and crisp. Among many barbecue foods and snacks, roast goose in deep well is not only nutritious, but also not greasy to eat. There is also the crispy feeling of goose skin, which often makes people want to eat after eating. It is also mainly the good oil treatment in the process of deep well roast goose production. Although it looks shiny, the fat in the roast goose has been exported. Therefore, especially those friends who want to lose weight, roast goose in deep well can not only supplement the energy needed by the body, but also satisfy their desire to eat meat and enjoy delicious food.

After the goose is depilated and washed, it is drenched with boiling water and hung in a windy place to dry. Seafood sauce (shrimp sauce), sugar, refined salt, spice powder, etc. , put it into a container and stir it thoroughly. Remove the skin of garlic and mash it into a paste. Add rose wine (white wine) to the sauce and mix. Maltose (caramel), white vinegar and Shaoxing wine are mixed and stirred evenly, and used for goose skin coating. Spread the sauce and spices all over the abdominal cavity of the goose, and tie the cavity tightly with rope or grass to prevent the juice from flowing out of the abdomen. Spread the goose skin coating material on the outside of the goose body, then hang it in a windy place to dry it, put in enough carbon blocks, burn it until it is red and smokeless, then hold the goose with a long-handled iron fork, bake it about 33.3 cm away from the flame, and turn the goose body over and move it. Make the fire even until the skin is dark red and the inside is cooked.