Roast goose in crock: this word has long been popular in the field of catering and barbecue. Half of the land laid by the word crock has not been shaken yet. The crock is old-fashioned, but it is also traditional. As early as before, our ancestors used crocodiles as barbecue tools. Later, there were iron stoves, stainless steel stoves, gas stoves and electric stoves. . However, in today's catering and roast meat industry, few restaurants keep the crock for firing, and no hairdresser will use the crock for firing. Maybe it's retro. The word "roast goose in crock" attracted many diners to drive.

Composition:

Goose 1

Appropriate amount of goose sauce

A moderate amount of rose wine

Appropriate amount of coriander

Proper onion strips

Appropriate amount of ginger slices

Proper amount of garlic

Proper amount of dried onions

chinese anise

Appropriate amount of fragrant leaves

Onion quantity

Steps:

1

Prepare goose salt, goose sauce, seasoning and rose wine for later use. Prepare coriander, onion strips, ginger slices, garlic, dried onion, star anise, fragrant leaves and onion and shred them for later use.

2

Slaughter geese weighing 8 to 10 kg. (I usually go to the market to kill. ) Prepare 1 goose tail needle and a roast goose hook.

three

Pour the goose salt and seasoning into the goose cavity and insert them evenly. The thick part is mostly. Add goose juice. Add other materials and cooking wine.

four

Seal the goose oil inlet with a goose tail needle. To prevent the sauce from flowing out.

five

Insert the inflatable tube from the bleeding place of gooseneck. Inflate the goose. Until the goose's epidermis expands and turns white. (When inflating, don't overdo it to avoid rupture)

six

Boil water in a wok, add the expanded goose meat and scald the skin slightly, and the goose skin will shrink. Don't let your skin get oily, or you will regret it. Oily oil is colorless, and its function is to shrink pores with hot water to prevent air from flowing out. ))。

seven

Take out the scalded goose and put it in cold water, slightly supercooling the river. Take it out and hang it with a roasting hook to drain.

eight

Hook the goose into the goose cavity from the lower part of the goose with a roast hook, and turn the goose head around and clamp it in the roast hook. Clamp gooseneck to avoid air leakage.

nine

Take sugar skin water (crispy skin water) and pour it down from the goose head and pour it all over the body. Put a piece of white paper on the goose neck to prevent dirty blood from affecting the epidermis.

10

Hang the goose in a ventilated and cool place or an air-conditioned room, and air dry the skin with a horn fan. Be sure to pay attention to ventilation in hot weather, otherwise it will stink. It is best to put it in an air-conditioned room. The drier the skin, the more brittle it will be when baked.

1 1

Hang the goose in a ventilated and cool place or an air-conditioned room, and air dry the skin with a horn fan. Be sure to pay attention to ventilation in hot weather, otherwise it will stink. It is best to put it in an air-conditioned room. The drier the skin, the more brittle it will be when baked.

12

Hang the dried goose in the preheated oven.

13

Cover the goose and roast it.

14

Burn until the goose is red, the goose's eyes are prominent, and the middle of the goose is stitched. Just lighten it.

15

Take it out to cool, then paint it and hang it on a bright booth for sale.

16

The crock needs to be fenced with iron wire to prevent it from burning out. Because it is not easy to dissipate heat, the firing of crock is very carbon-saving and the firing time is very short, but the firing technology should be excellent. It usually takes only a few minutes, and you can make the roast goose look like it just came back from a trip to Africa.