Goose 1 piece (about 3,500g), sugar 30g, sour plum sauce 4 sauces, Jiang Mo10g, cooking wine 30ml, garlic 20g, rose wine 20ml, chopped green onion 30g, refined salt10g, spiced powder 5g, two soups.

working methods

After the gosling is slaughtered, it is washed, its internal organs are taken out from the anus, and its feet and wing tips are cut off.

Mixing Jiang Mo, garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine and five-spice powder with appropriate amount of two kinds of soup to make sauce; In addition, honey, white vinegar and water are evenly mixed to make crispy water.

Pour the flavor juice into the abdominal cavity of the goose, and then sew the opening with a needle and thread to prevent the flavor juice from leaking out.

Put the goose's head up, then put the air nozzle of the air gun into the neck cavity from the goose's neck, then pinch the neck and the air nozzle together by hand, press the air gun, and slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full.

Take out the air nozzle, hold the goose's neck by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool down slightly, then brush crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry.

Send the dried goose into CVR900 oven with the handle of the grill, slowly roast until the goose is cooked, then roast the goose skin at 230 degrees until it is crisp, take it out, first pour out the gravy in the belly of the goose, chop the goose, then pour the gravy on it and serve it with sour plum sauce.