Seasoning: honey 15g, ginger 15g, yellow wine 25g, shallot 15g, salt 15g, star anise 15g, monosodium glutamate 1g, and pepper1. Teach you how to cook Ningbo roast goose. How to cook Ningbo roast goose to taste good? 1. Stir-fry star anise, cinnamon and pepper in advance, and mash them in a bowl;

2. Add rice wine, Jiang Mo, onion and monosodium glutamate and mix well;

3. Wash the goose with boiling water twice and hang it dry;

4. Wipe the inner wall of the goose belly with refined salt, then put in the mixed seasoning, sew the goose's anus with iron wire, pick up the wings and hang them upside down on the iron hook;

5. Dissolve honey in clear water for 25 times and pour it evenly on the goose;

6. Then send it into the furnace and barbecue it with charcoal fire;

7. The furnace temperature is controlled at 250℃, covered and baked for 30 minutes;

8. When smelling the fragrance, open the lid, rotate the iron hook, cover the lid, and bake for about 15 minutes;

9. After baking, remove the iron wire and the seasoning in the belly, coat it with sesame oil and cut it into pieces. Tips for making Ningbo roast goose: 1. Adding sauce to goose belly is not only delicious, but also easy to cook. If the juice is not enough, add a little soup to blend;

To cook this dish, you should beat the goose alive and barbecue it in a charcoal stove. Only by carefully mastering the heat can the finished product be ruddy and shiny, crisp and tender.

2. Main ingredients

A goose.

10 kg

condiments

vinegar

10g

salt

5 grams

sugar

5 grams

rice wine

2 grams

white pepper

2 grams

South milk

4 yuan

oyster sauce

5 grams

Light soy sauce

5 grams

Homemade powder

5 grams

honey

5 grams

Fresh ginger juice

5 grams

step

1. The whole goose was boned. Leave big wings and leg bones. Marinate all the ingredients overnight to taste.

2. After the goose skin is dried. Brush goose skin with a mixture of vinegar and honey. Let it dry. Don't brush until it is dry. Repeat three times.

3. Put the tin foil on the baking tray, and then put the goose with dry skin. Preheat the oven to 200 degrees. Bake in a baking pan for 30 minutes. Take out the epidermis and brush it with vinegar and honey. Goose legs and body cuts are wrapped in tin foil. Prevent burning. Bake for 30 minutes.