Roasting goose in deep well is the representative work of Cantonese roasted meat. The charcoal is cooked, and the skin, meat and bones have not fallen off, but the entrance is gone, which is amazing. Best of all, the subcutaneous part of goose oil melts in the process of charcoal burning and penetrates into the meat, making the meat more tender and moist; The unmelted part melts in the mouth, not fat or greasy, just right.

Roasted goose salt formula:

Mix 30 kg of salt, 20 kg of sugar, 5 kg of minced garlic, 5 kg of spiced powder, 5 kg of licorice powder, 4 kg of kaempferia rhizome powder and 4 kg of star anise powder, put them in a stainless steel barrel and let them stand for 24 hours.

Formula of skin water: white vinegar 10 bottle, 6 kg of red Zhejiang vinegar, and honey 1 kg, mix and stir evenly.

Making:

1. material selection: choose a goose with black mane, 90 days old and 3.5 kg net weight. Goose neck, body and feet are short, the meat is tender and the subcutaneous fat is thick.

2. Slaughter: Cut the belly of the goose gently with a sharp knife, the blade is vertical, about 8 cm long, then insert your hand into the abdominal cavity and chest cavity of the goose, gently take out all internal organs (including the lungs, esophagus and throat of the goose), cut them off with scissors (note that there is a small lymph in the ass of the goose, which must be removed), then cut off the feet and wings of the goose, rinse them for 30 minutes, and clean the inner cavity of the goose.

3. Inflate to strengthen the body: soften the cut goose and make it into a ball, then blow the goose neck with an air pump until the goose skin expands and sets. The specific operation method is to insert the oxygenator from the neck of the goose between the skins and meat, and then inflate it to separate the skins and meat.

4. Stuffing: 40g of dried onion, 35g of garlic and 30g of chives are crushed, and then 100g of fermented roasted goose salt is added and mixed evenly, and then evenly filled into the goose belly, and then a small bowl of water is poured.

Roasted goose is stuffed with salt.

Pour in a small bowl of water.

Technical point: Generally, the amount of water added is 1/3 of the abdominal cavity volume. After filling, lay the goose flat for a period of time to make the soup evenly soak into the abdominal cavity.

5. Stitch: Insert the roast goose needle horizontally from the anus, sew it spirally along the abdominal incision, and finally insert it into the abdomen of the goose, and then place the goose back upward for 60 minutes.

Technical points: After the edge of the goose is stitched, a closed small space is formed, and the marinade quickly dissolves in water and penetrates into the goose meat, so that the roasted goose broth is watertight and full of flavor.

6. Secondary inflation: inflating the goose trachea and inflating the goose cavity. After the goose is inflated, its skin is elastic and has no dead angle, so that the skin water is evenly applied, and the goose skin, fat and goose meat are layered after baking.

Technical points: the purpose of the first inflation is to separate the skin from the meat, and the air pump is inserted between the skin and the meat of the goose neck. The purpose of this kind of inflation is to blow the goose's chest full and inflated. This time, it is advisable to smoke until it is eight minutes full, not too full, and don't touch the goose breast with your hands after smoking, so as not to leave a dent.

7. Scalding skin and epithelial water: scald the goose in a boiling water pot for about 30 seconds. At this time, the goose skin is tight and yellow, and then take a bath immediately to further shrink the goose skin, take it out and drain it. Blow the goose skin dry with a fan and hang the scalding water twice.

Burn the skin.

Hang crispy water.

8. Hook: Hook the goose wing with a hook, hang it up, pass the goose head through the space above the hook, brush a layer of soy sauce at the seam between the goose leg and the stomach, and then hang it in the wind room for about 5 hours until the goose skin turns yellow, dry and non-sticky.

Brush goose legs and abdomen with soy sauce.

Hang it in the wind room to dry.

Technical points:

1. When hanging up, plug the goose's neck to play the role of "sealing". In this way, when roasting, the water in the goose's stomach will not overflow because of boiling.

2. Goose meat will drip continuously after being hung with crispy water, and the color of goose legs and belly will be lightly washed, so brush some soy sauce in these two places to ensure the uniform color of roasted goose skin.

9. Roasting: hang the goose meat in a hanging oven preheated to 230℃, keep the oven temperature at 220℃-250℃ and roast for about 35-50 minutes until the skin becomes brittle.