Ingredients

1 goose, 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce , 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, appropriate amounts of two soups, maltose, white vinegar, koji wine, and 4 sour plum sauce dishes.

Roast goose (9 photos)

Preparation method

1. Wash the goose after slaughtering it, take out the internal organs from the anus opening, and cut off the goose feet. and the tips of the wings, and rinse the goose's abdominal cavity with clean water.

2. Use 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce, 10g sesame paste, 10g chicken essence, five spices Add 5 grams of dried tangerine peel powder and 2 grams of dried tangerine peel powder, add an appropriate amount of the second soup and mix thoroughly to make a sauce; in addition, mix maltose, white vinegar, red Zhejiang vinegar, and koji wine at a ratio of 1:13:1:1 to make crispy water (can be stored well) , used multiple times).

3. Pour the juice into the goose’s abdominal cavity from the anus opening, and then sew the opening with a goose-roasting needle to prevent the juice from leaking out.

4. Hold the goose's head upward, then insert the air gun's air nozzle from the goose neck's killing opening into the neck cavity, then hold the neck and air nozzle together with your left hand, and then press the air gun with your right hand. Air is slowly pushed into the space between the subcutaneous fat and connective tissue of the goose body, causing it to swell.

5. Take out the air nozzle, hold the neck of the goose with your hands, and then blanch the goose body in a boiling water pot for about half a minute, then pour cold water on the skin of the goose to cool it down slightly. Cool, then brush the crispy water evenly on the skin of the goose. When done, hang the goose in a cool and ventilated place to dry.

6. Hang the dried goose in the oven, use fruit wood charcoal to bake it slowly over medium heat. When the goose meat is cooked, switch to high heat and bake the skin of the goose until it is crispy, then take it out. Pour out the marinade from the goose belly first, cut the goose into pieces and put it on a plate, then pour the marinade over it and serve it with the sour plum sauce dish for dipping.

Key points

1. Fat and tender geese that are about 90 days old and weigh about 3500 grams should be selected, and the surface of the goose body must be free of blood stasis and scars.

2. The amount of second soup to be added when preparing the sauce should depend on the size of the goose’s abdominal cavity. Generally, the juice is poured into the abdominal cavity to 1/3 of the degree. After the soup is filled, the goose body needs to be laid flat for a period of time to allow the soup to soak evenly into the abdominal cavity.

3. It is advisable to inflate until it is 80% full, but not too full. And after inflating, do not touch the goose's breast or other parts with your hands to avoid leaving dents.

4. When brushing the goose with crispy water, brush it evenly, otherwise the skin color of the goose will be inconsistent after roasting.

5. When hanging the goose in the oven for baking, you must control the heat and how many times do you need to turn the goose in the oven? You can also use an automatic converter to heat it evenly.

6. In order to make the skin of the goose smooth and shiny, you can also brush sesame oil on the skin of the goose several times during the roasting process.

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