Main Ingredients: Half goose?

Accessories: 2 teaspoons sugar, 2 teaspoons salt, 1 teaspoon chicken broth extract, 1 teaspoon pepper, 1 teaspoon sago powder, 1 teaspoon licorice powder, 1 teaspoon five-spice powder, 1 teaspoon star anise powder, 2 teaspoons sugar, 2 tablespoons seafood sauce, 2 tablespoons sesame sauce, 1 tsp black bean paste, 2 tablespoons soy sauce, 1 tbsp cooking oil, 250 grams of water, 50 grams of red vinegar, 2 tsp maltose

Step 1: Prepare half a fresh goose.

Step 2: Wash and drain the goose.

Step 3: Prepare Huai salt, sugar, salt, chicken essence, pepper, sand ginger powder, licorice powder, five spice powder, star anise powder.

Step 4: roast goose sauce: sugar, seafood sauce, sesame sauce, black bean sauce, soy sauce, oil.

Step 5: mix a piece of the various powders of the Huai salt is Huai salt, roast goose sauce seasoned.

Step 6: After draining the fresh goose, spread the roast goose sauce evenly in the belly of the goose.

Step 7: Smear the reverse side evenly as well and marinate for 10 minutes.

Step 8: Then sprinkle Huai salt on the inside of the belly.

Step 9: Spread evenly again, gently massage the goose for better flavor, and set aside to marinate for half an hour.

Step 10: Make the crispy water: 250g water, 50g red vinegar, 2 tablespoons maltose, mix together until the maltose is completely dissolved.

Step 11: Hook the goose with an iron hook, brush the goose with the crispy water, brush the skin side only, brush down the sauce, and slowly pour the remaining crispy water over the goose with a small spoon over and over again until the crispy water is used up.

Step 12: Then air-dry the goose for three hours, touch the goose with your hand, your fingers are dry, without a little water and grease.

Step thirteen: put the air-dried goose on the grill net, grill net under the grill pan lined with tinfoil.

Step 14: Preheat the oven to 190 degrees Celsius, put the goose together with the baking tray into the oven, put the baking tray on the bottom, the goose in the middle, turn on the hot air circulation up and down baking.

Step 15: After 20 minutes of roasting, take the goose out and wrap the feet and wings with tinfoil. Return to the oven for another 25 minutes.

Step 16: The roast goose is ready.