The heat also plays a very important role, that is, the heat can make the roast goose skin brittle and make it dry and fragrant. This is the most commendable reason for roast goose, because it tastes crisp and delicious, but how can it achieve such an effect? For crispy roast goose, white vinegar and honey syrup should be used for the skin, and the two materials should be evenly mixed and brushed on the prepared goose. Brush them evenly, hang them to dry, and enter the oven the next morning, first roast them with low fire, and then color them with high fire!
Litchi charcoal has the best burning effect, and it smells like fruity wood. According to the size of the duck, the key is to master it well. It depends on what color you need. Golden yellow 160 180, jujube red 200 to 250. It is recommended to bake it with gas and natural gas. If the charcoal stove is evenly colored, I suggest that the charcoal is constantly increased. It is best to measure the temperature of the oven with a thermometer. If you roast goose, it is in/kloc-.
Garlic is stripped of coat and mashed into minced meat. Together with Rose Dew (white wine), it is added to the sauce, mixed with maltose (maltose), white vinegar and Shaoxing wine, and mixed well to make the sauce-flavored material spread all over the abdominal cavity of the goose, and the cavity is tied with rope or grass to seal it to prevent the juice from flowing out of the abdomen. The goose-skinned material is spread all over the outside of the goose, and then hung in the windy place to dry and turn the goose around and move.