It is absolutely different from Beijing roast duck in eating method and taste. The essence of Beijing roast duck lies in its crispy skin, while Guangdong roast duck and roasted goose are not only crispy but also delicious! The practice and eating method are also different.

Salty, not the same as the roast goose in the restaurant.

Guangdong roast duck and goose

Roasted goose stuffing formula

10 Jin of sugar, 20 Jin of salt, 750g of galangal powder, 500g of pepper, 500g of seasoning powder, 500g of chicken powder, 250g of mushroom sauce, 250g of sesame sauce, 250g of peanut butter,150g of South milk, 250g of fermented bean curd and 300-500g of sesame oil.

Stir-fry 500 grams of minced garlic in oil. Pour the oil and minced garlic into the seasoning and stir well. You can add Jiang Mo, chopped red onion and chopped coriander and stir-fry until fragrant. You can try adding some rapeseed powder. 50-100g of star anise powder is enough, and 200-300g of spiced powder is better. You can try seafood sauce, satay sauce and delicious meat sauce. You can try boldly and make your own taste with your own understanding and feelings about the sauce.

1. Material selection: white duck, meat duck, Beijing stuffed duck (growth period 40 days) Goose: meat goose, growth period 90- 100 days. The black brown goose in Qingyuan, Guangdong is the best.

2. Inflating: use the air pump hose to extend from the neck of the duck or goose to inflate, so that the skin of the duck or goose is fully separated from the meat.

Third, laparotomy cleaning: the position of laparotomy is best in the vertical line, and the opening is not too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs.

4. Filler: Put about 50 grams of roasted goose material on it, hold it in your right hand, lay the belly of the duck or goose flat upward, and put the material in your hand into its incision and rub it back and forth until it melts.

5. Sewing needle: Sew the opening with a special roast goose steel needle, no matter how it is sewn, as long as it does not leak air or water.

6. Scalding: Scalding the stitched duck or goose in boiling water for no more than 6 seconds.

Seven, epithelium: also known as sugar water. Sugar water formula wheat sugar: water 1: 9 duck or goose is immersed in sugar water and hooked directly.

Eight, inflation: use an air pump to inflate the duck or goose again to make it strong.

9. Air-drying or air-drying: Put the duck or goose in the air for 5 hours or 2 hours.

Ten, burning: 30-50 minutes in the fire, charcoal burning through, control the heat.

Formula of sour plum sauce:

Hua Bing brand sour plum sauce 10 kg

3 Jin of sugar

3 Jin of white vinegar

Lemon juice100g

Boil slowly to dissolve. Store at room temperature.

roast chicken

1. Materials: Sanhuang Chicken, Chicken Neck, Broiler and Black-bone Chicken.

Second, modeling: viscera removal, viscera removal, claw removal, yellow skin removal and hair removal.

3. Filler: about 30 grams of roast goose and 20 grams of ginger.

Fourth, sewing: such as roast duck

5. scalding: if the duck is cooked, it won't take more than a minute.

Sixth, coloring: such as roast duck.

Seven, air drying: such as roast duck.

Eight, burning: fire for 25 minutes.

Nine, oiling: oil the uneven skin.

Friends who want to open a shop should pay attention to: the procurement channel is important, the pre-processing is complicated (the feathers of ducks and geese are difficult to handle), the processing cycle is long, the yield of ducks or geese is 50%, and the heat is difficult to master. Do you think you can master ducks under the guidance of others? If so, I'm afraid there are barbecue chefs everywhere! (roast duck, roast chicken once, roast goose no, he said it was the same as roast duck. )

At present, my procedure is to sew the abdomen 1-4 hours, then rinse the skin of ducks and geese with water, then inflate, spray the skin, air dry the skin water for a while, and then blow dry. (Add some wine to the stuffing) The temperature of the fire is about 220 degrees.

Roast duck and goose should be crispy and smooth. Goose skin is thick, dry and easy to color. I'm still not satisfied with my product. The meat is not slippery enough. I'm still studying everywhere and trying to explore.

Barbecued pork:

Guangdong bacon is one of the famous foods, which is made by soaking in various materials and baking on an open flame. It is bright and delicious, and the food is memorable.

Braised pork in honey sauce

First, material selection: barbecued pork is divided into thin fork and flower fork. The thin fork is made of pork, and the flower fork is pork belly (peeled)

2. Modeling: Cut the meat slices into strips of about 1.5x2.5x25cm, and the streaky pork can be directly cut into the above strips.

3. Pickling: minced meat 100g, roasted goose 100g, galangal powder 75- 100g, pepper 20-50g, seasoning powder 100g, sugar 1 kg and chicken essence/kloc-. Garlic 100g or more, red onion 100g, salt 30g, soy sauce 50g. The ingredients are fully stirred and marinated for more than 3 hours. (freeze curing)

4. Burning: skewer the marinated barbecued pork with barbecued pork, put it in a thoroughly burned furnace, fire for 20 minutes, take out the sugar water, put it in the furnace for 10 minute, then take out the sugar water and put it in the furnace for 10 minute. Cook for 3 times and pour in sugar water for 3 times.

Five, sugar water practice:

Malt soup: water 1: 3.5 (composition ratio)

Put maltose in water and simmer until it melts. Then add a little agar (after soaking) to neutralize.

Roasted sparerib

1. Material selection: frozen ribs.

Second, modeling: cut the surface into a well-shaped pattern with a knife.

Third, pickling: directly under the barbecued pork. Don't feed extra.

Fourth, burning: such as barbecued pork.

According to the master, others call him "the king of barbecued pork", which tastes good, and the aftertaste in his mouth is bitter after eating it (he himself refuses to admit that it is bitter, probably because of my taste). Every time he leaves the oven, he has to cut off the burnt part with scissors, which is tedious! This barbecued pork really has no pigment, but it looks ugly overnight and the roast duck is very troublesome to sell. Suggest cooking less, cooking more, cooking more! ! ! By the way, there is crispy barbecued pork, that is, after the pork belly is marinated, it is wrapped in bread crumbs and simmered for 45 minutes (the bread should not be too creamy or too sweet). I think fried food is better, why not cook it slowly? You can eat it immediately after cooking or after a few minutes. . . . . . . .