"Roast goose" is a traditional famous dish in Cantonese cuisine. It is made by grilling the whole goose. The finished dish is golden red in color, the goose body is plump, the belly contains marinade, and the taste is mellow. Chop the grilled goose into small pieces. The skin, meat and bones are still connected and separate immediately from the mouth. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. If served with sour plum sauce for dipping, the flavor will be even more unique.

The specific method is as follows:

Ingredients?

A bare goose weighs about 8 pounds

20 grams of sugar

An appropriate amount of salt

An appropriate amount of wine

Two pieces of southern milk

An appropriate amount of soy sauce

One teaspoon of oyster sauce

Secret spices (a mixture of 12 spices such as star anise, cinnamon, and tangerine peel) 1 teaspoon

An appropriate amount of five-spice powder

Crispy water (white vinegar 1.2L, Zhejiang red vinegar 2 Liang, 2 liang of wine, 3 liang of maltose, 1 jin of water)

Steps:

1. After washing the bare goose, pour all the marinated ingredients into the goose’s abdominal cavity , and apply it evenly, then sew the tail with a goose-tail needle, making sure there is no leakage of air or sauce.

2. Mix the sauce well

3. Insert the tube into the throat of the goose, blow air to separate the skin and meat, the goose will rise immediately, and then put it into boiling water Blanch the skin of the goose to remove the grease and other substances. Then drizzle the goose's whole body with the prepared skin water.

4. You can put it under a fan for a night, or hang it in the air conditioner for a few hours. Pay attention to waiting until the skin of the goose is dry before it is crispy.

5 .When the temperature of the charcoal stove reaches 200 degrees, put the goose in and hang it inside to cook, turn it sideways every 15 minutes, and cook for 40-45 minutes at a time.

6. Once cooled, cut into pieces

Tips

Be careful not to pierce the goose skin.

2. The stitches are tight and cannot leak air or sauce.

3. The goose skin must be dry before it can be roasted in the oven.

4. Do not chop the roasted goose while it is hot, because the steam inside will affect the crispness of the goose skin.