The way to open your mouth and cut your throat is different. Beijing roast duck is cut from the bottom, while Guangdong roast duck and goose are cut from the tail. Hooking methods are different. Beijing roast duck is a hook method that uses'' s'' type beef hook to pass through the collarbone of the throat and buckle the back bone. Guangdong roast duck is a kind of hook method with roast goose hook.

The way to eat it is different: Beijing roast duck is to cut the cooked duck into 108 pieces-legend has it that Liangshan hero 108 cooks wine and eats meat as a hero. Serve with raw vegetables, pork sauce and bean curd, with sweet noodle sauce. Duck rack makes soup, there is a saying that ducks eat more. Guangdong roast duck is to cut the roast duck directly and dip it in sour plum sauce.

The evolution of goose roasting furnace, the first generation is brick kiln, with a history of 600 years. The second generation is a crock furnace, with an interval of 400 years. The third generation is a charcoal stove, with an interval of 100 years. The fourth generation is electric stove and gas stove. Several years apart. The above is the most practical third-generation charcoal stove, and charcoal barbecue is the most fragrant.

Formula of roasted goose salt

Salt1000g sugar1100g,

50g of monosodium glutamate, 50g of chicken powder,

50 grams of Alpinia officinarum powder and 50 grams of thirteen spices.

5 grams of white pepper, licorice powder 10 gram.

Fuel consumption: 3 teaspoons of high-alcohol liquor 1 teaspoon of sesame oil: 3 teaspoons.

Mixing the above seasonings and stirring to obtain roasted goose salt.

A duck and a goose stuffed an octagon into their stomachs.

Material selection: white duck and fermented duck are selected, and the growth period must be 39-42 days. Goose is selected from meat goose and black-brown goose, and the growing period must be 90- 100 days.

Slaughtering: Water temperature (65-75 degrees) exceeding the temperature is harmful to the epidermis.

Boil the duck with 10 kg white wax (edible wax)+1 kg oil, and soak the duck in wax water for no more than 5 seconds.

Immediately after waxing, put it into the prepared water for cooling and depilation. Wax water can be used many times. Remember to disinfect the cooling pool or basin every two months to kill bacteria.

3. Inflating: Inflate duck skin before disembowelling, so that it can be fully separated from meat. Put the trachea into the duck's neck, hold the inflatable tube and the duck's neck and let the air flow to the duck's body. Hold your hands tightly twice, then release them. You can't hold it all the time to avoid peeling. Just fill it until your stomach is completely bulging, and buy a 300W air pump.

4. Open abdominal cleaning: open the tail mouth and take out all internal organs. The duck excrement tube should be found in the duck anus and pulled out. . . . . It is very important to directly affect the taste. Remove all foreign hair, traditional Chinese medicine, feet, duck oil, leaving lungs and esophagus, and then clean them.

5. Packaging: Add 70g roast goose salt and wipe the inner cavity of the duck and goose evenly until it melts. (70g for each duck and 80g for geese) Feed according to the size of ducks and geese.

6. Sewing: Use a goose-tail needle 17MC to pass through the duck's tail. The first needle should pass through its asshole, and then sew the duck's tail like sewing clothes. The last needle should be inserted into the chest, no matter how it is sewn, as long as it is airtight.

7. Setting: Hold the head and neck of ducks and geese by hand and immerse the lower body of ducks and geese in boiling water. After lifting, hold one foot with your hand and immerse the duck and goose's upper body in boiling water. Ducks will tighten and turn yellow when soaked in boiling water, and the time of eight-legged ducks and geese in the water should not exceed 6 seconds.

8. Epithelial water: ducks and geese poured with prepared skin water.

Formula of skin water: maltose 400g, water 7.2kg.

Formula of skin water: maltose 1500 g water 10 kg.

Formula of skin water: white vinegar 10 kg maltose, 4 kg yellow wine 1 kg red Zhejiang vinegar 1 kg.

The proportion of the above skin water can be reduced according to the amount.

Air-drying or air-drying: hang geese and ducks in the air outlet and dry the skins with a fan. Don't dry in the sun. Air-dry for 3-8 minutes, the weather is clear and air-dry quickly, at least 3 minutes. Just press their backs with your hands, not their bellies. The skin must be dry before burning, and it will prick your hands if you feel dry.

10. drying furnace: in case of emergency, such as wet weather or when finished products are urgently needed. Hang the duck in the stove, burn some charcoal, let the duck dry it in the water in the stove with a small torch, and then take it out and burn it in the stove when the skin is cool. Roast the duck until it is oily, otherwise the skin will not be crisp.

11* * * "Charcoal burning, charcoal burning red" when burning, put in 2-3 sections of black sugarcane. Function: Let cooked duck goose skin absorb sugar.

3-4 Jin duck for 30 minutes.

For ducks weighing 4-5 kg, the low temperature will be extended for 35 minutes in winter 10-20 minutes.

For ducks weighing 5-6 kg, it is best to choose good carbon for 40 minutes, instead of wet carbon.

6 kilograms of duck-cook for 50 minutes

Preparation of sour plum sauce;

Ingredients: A, 300 grams of rock sugar, 6 tablespoons of white vinegar and 6 tablespoons of water. (Small spoon)

B, sour plum 150g, lemon 1/4 (core removed and juice taken).

C 5g of red pepper and 3 slices of sour ginger (material C is shredded in advance).