Sham Jing Crispy Goose
Ingredients: 1 black brown goose (weighing about 2.5 kg).
Seasoning: A 3 tablespoons of sugar, 2 tablespoons of salt, 1/2 tablespoon of MSG, 1/10 tablespoon of allspice powder, 1/10 tablespoon of sand ginger powder. 3 tablespoons of sauce, 1 tablespoon of fried garlic, 1/2 tablespoon of rose wine, 3 star anise, 3 ginger slices, and 10 grams of coriander.
Ingredients for the crust: 300 grams of white vinegar, 38 grams of Zhejiang vinegar, 150 grams of maltose, 150 grams of boiling water, 1 tablespoon of Shaoxing wine, and 1 tablespoon of rose wine.
Preparation: 1. Mix the epithelial ingredients thoroughly and place them in a basin. Squat the basin with the epithelial ingredients in a basin of boiling water and slowly stir evenly. Stir evenly before eating. 2. Slaughter and clean the black brown goose, remove the fat, lungs and throat, wash and control the water. Put ingredient A into the goose cavity and rub it evenly, then add the cavity sauce and rub it evenly with your hands. After rubbing it evenly, add the other ingredient B and thread the tail through with a goose-tail needle. 3. Wash the goose body with clean water, pour boiling water on the goose body, take it out when the skin tightens and the color changes from white to yellow, spread the skin material evenly on the goose body, hang the goose with an iron hook, and place it in a ventilated place Blow for 3-4 hours. 4. Heat the oven, place the dried goose body on the baking rack (put a piece of tin foil on the surface to prevent the goose body from burning), put it into the oven, set the temperature to 30-35 Minutes later, take out the knife and cut into pieces, put it on a plate and serve with sour plum sauce.
Remarks:
Preparation of the cavity sauce:
Ingredients: 3 kg of sugar, 2 kg of salt, 0.5 kg of monosodium glutamate, 110 g of five-spice powder, sand 110g ginger powder, 110g licorice powder, 110g coriander powder.
Preparation: Put the above ingredients into a dry container and mix well.
Preparation of sour plum sauce:
Ingredients: A 300 grams of rock sugar, 6 tablespoons of white vinegar, 6 tablespoons of water. B: 150 grams of sour plums, 1/4 lemon (remove the core and extract the juice). C: 5 grams of red pepper, 3 slices of sour ginger (cut into strips in advance).
Preparation: 1. Put A into a container, squat the container in a basin of hot water and mix well, add ingredient B and mix well, pour it out and put it into a pot, bring to a boil over low heat, then turn off the heat and let cool. Then add ingredient C and mix thoroughly.
Sham Jing Roast Goose
Preparation: 1 bare goose (weighing about 2 kilograms), take out the internal organs from the tail, do not break the outer skin, take out the lungs and trachea, wash them, and Open a small hole in the nape of the neck and blow air.
Stuffing the belly: Mix 15 grams of salt, 5 grams of five-spice powder, 25 grams of Zhuhou sauce, 10 grams of sugar, 5 grams of sand ginger powder, and 10 grams of light soy sauce, and stuff it into the belly. Thread the tail needle through the tail hole.
Sprinkle the skin: Blow air from the small holes and then pour boiling water over the skin, pouring evenly from the head to the goose body.
Hooking: Take the left wing with your left hand, go up the left wing first, insert the hook into the wing socket first, then hook the right wing, and insert the goose head into the ring.
Epithelium: 500 grams of rice vinegar, 200 grams of maltose, and 2 grams of orange-red pigment are placed in a container, stir well in hot water, take out and pour on the goose.
Drying: Bake the goose body over slow heat until dry.
Place in the oven: Cook over high heat for 25 to 30 minutes until the skin is crispy.
Serving: Remove the goose-tail needles, drain the water from the chamber, cut into pieces and serve.
Barbecued Pork Ribs (Method 1)
Preparation: 500 grams of belly pork ribs (use a knife to make a few cuts).
Marinate: 5g rose wine, 10g Zhuhou sauce, 15g oyster sauce, mix thoroughly, add one egg, 5g salt, 5g allspice, 50g sugar, 3g sand ginger powder, Mix 5 grams of light soy sauce and 0.1 grams of orange-red coloring and marinate with the pork ribs for 4 hours. During this time, you must turn frequently to absorb the flavor.
Lower the oven: Put the upper needle and lower the oven to bake for 25-30 minutes (until white spots appear, it is cooked), take it out, pour maltose, and then dry it in the oven (you can also not bake it).
Barbecued Pork Ribs (Method 2)
Ingredients: 13.5kg pork ribs (each piece weighs about 1.4kg).
Preparation: 1. Cut off the fat slices from each pork rib and chop off the hard bones protruding out of the shape.
2. Use a knife to scratch the transparent membrane on the periosteum of the inner wall of the abdominal cavity, pick up the tough membrane from the injured area, hold it with your hands, pull it away with force, tear off the entire membrane, then turn the ribs over, and use a knife to cut off the ribs. The lean meat is scored olive-shaped, with the thick meat part deeply scored and the thin meat part shallowly scored. 3. Mix 40 grams of garlic powder and 1350 grams of barbecued pork salt and mix thoroughly. Sprinkle it on the meat with a flower knife, rub it, and put it in the box (lay a layer of pork ribs and sprinkle a layer of barbecued pork salt). After putting it, put it in a cold room to let the barbecued pork cook. The salt slowly dissolves and can be used the next day. For each four pieces of ribs, mix 160 grams of barbecued pork sauce and 1 egg, put it into the oven and cook over medium-low heat for 35 minutes. Open the oven door, use a sharp knife to make a deep cut in the thick part of the ribs. When the ribs are found to be cooked, take them out and put them in the oven. Add sugar to the syrup