Roasted goose originated from roast duck, and small and medium-sized Qingyuan black-brown goose is the best. The whole goose is stripped of wings, feet and viscera, blown clean, spiced, sewed, scalded with boiling water, chilled with cold water, peeled with sugar water evenly, dried, then pickled, and finally hung in an oven or an open flame for roasting, cut into pieces and served. Roasted goose is golden in color and delicious.

There is no doubt about the position of roast goose in Cantonese cuisine! There is a huge fan base of roasted goose in Guangdong, Hong Kong and Macao. Their eyes lit up when they saw the roast goose.

Roasted goose with gravy in its belly tastes mellow. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. With roast goose and sour plum dipping sauce, the flavor is more unique. Cantonese people are used to roasting geese with snacks, and it is very clear what to dip in. Usually there is no special dip, but roast goose juice, or processed with ginger, onion, garlic, sugar, oil, soy sauce and other raw materials. Sour plum sauce is an expensive seasoning, and the burning cost and price of sour plum goose are also high.

Roasted goose with gravy in its belly tastes mellow. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy.

With roast goose and sour plum dipping sauce, the flavor is more unique. Cantonese people are used to roasting geese with snacks, and it is very clear what to dip in. Usually there is no special dip, but roast goose juice, or processed with ginger, onion, garlic, sugar, oil, soy sauce and other raw materials. Sour plum sauce is an expensive seasoning, and the burning cost and price of sour plum goose are also high.

Guangdong Roasted Goose is famous as "Roasted Goose in Deep Well". Many people think that "roast goose in deep well" is a place name. Therefore, whether it is Shenjing Village in cheung chau island, Huangpu, Guangzhou or Shenjing Village in Hong Kong, people come here to eat roast goose in an endless stream. Don't you know that the so-called "deep well" is actually a special type of oven?

It is a dry well dug underground, with charcoal piled under it and iron branches across the wellhead. The barbecue is hung on these iron branches with hooks and barbecued in the well. Because the well is dug underground and surrounded by closed soil, the temperature in this deep well is more uniform and stable, so the product is superior.

Deep well roast goose: a veritable "deep well roast goose", a 3.5-4 kg hairy goose cooked in an open fire with charcoal fire, each layer has its own taste: the goose skin is crisp and seems to be broken in one bite; A thin layer of goose oil and sesame oil under the skin will not be too greasy; The goose meat under the goose oil has clear texture, tastes tight like a goose, and even the bones are very tasty, which is obviously the taste of farmed geese.

Guangpin teaches everyone to cook roast goose.

1. After the goose is depilated and washed, drench it with boiling water and hang it in the windward to dry.

2. Seafood sauce (shrimp sauce), sugar, refined salt, spice powder, etc. , put it into a container and stir it thoroughly.

3. Take off the coat of garlic and mash it into velvet, and add it to the sauce with rose wine (white wine) and mix well.

4. Mix maltose (maltose), white vinegar and Shaoxing wine, and use it as the material of goose skin.

5. Spread the sauce and spices all over the abdominal cavity of the goose, and tie the cavity tightly with rope or grass to prevent the juice from flowing out of the abdomen.

6. Spread the goose skin coating material all over the outside of the goose body, and then hang it in the windward to dry.

7. Add enough charcoal and burn it until it is red and smokeless. Then use a long-handled iron fork to pick up the goose, roast it about 33.3 cm away from the flame, turn it over and move it constantly, so that it is evenly exposed to the fire until the skin is dark red and the inside is cooked.

Does it make your mouth water? Try it yourself.