condiments

Goose1000g

condiment

salt

5 grams

garlic

10g

Eight angles

5 grams

cinnamon

3 grams

Salted shrimp sauce

5 grams

White granulated sugar

10g

maltose

10g

white vinegar

3 grams

Chinese hard liquor

3 grams

The practice of roasting 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 to burn until it is red and smokeless, then fork the goose with a long-handled iron fork, roast it about 33.3 cm away from the flame, and turn over and move continuously. Connect the fire evenly until the skin is deep red and cooked internally.