"Roasted Goose in Gujing" is a traditional dish in Cantonese cuisine, which is made by grilling the whole goose. The color of the dish is golden red, the goose is full, and the belly contains marinade, and the taste is mellow; Chop the roasted goose into small pieces, the skin, meat and bones are not detached, and the entrance is separated, which has the characteristics of crisp skin, tender meat, fragrant bone and fat but not greasy.

First of all, we should prepare the materials for making roast goose inner cavity sauce and crispy skin water.

Inner cavity sauce: 35g of onion foam, 35g of ginger foam, 35g of garlic foam, 2g of sesame sauce, 4g of south milk, 2g of rose wine, 4g of Zhu Hou sauce, 15g of star anise powder, 15g of licorice powder, 5g of sugar, 3g of chicken essence, and 2g of sesame sauce.

crispy water: party a: 25g of white vinegar, 5g of red Zhejiang vinegar, 25g of rice wine, 75g of maltose and 25g of honey; Party B: 5 grams of maltose, 1 grams of rice wine, 2 grams of Zhejiang vinegar and 1 grams of water, which are heated and melted. (A or B tastes different, both are acceptable) < P > Secondly, it is the production step. < P > Step 1: Slaughter the young geese and gut them, leaving only one trunk, cutting off the goose's feet and wing tips, and washing the abdominal cavity of the geese with clean water (Note: the fat and tender young geese, which are about 9 days old and weigh about 3,5 grams, should be selected, and there should be no blood stasis and scars on the surface of the geese. ）；

step 2: Jiang Mo, garlic foam, onion foam, white sugar, rose wine, chicken essence, star anise powder, etc. (see the inner cavity sauce materials for details) are added with appropriate amount of oil to stir well to make the inner cavity sauce; In addition, honey, white vinegar, etc. (see crispy water material for details) are mixed evenly according to water to make crispy water;

step 3: pour the inner cavity sauce into the abdominal cavity of the goose, and use a goose tail needle or bamboo stick to pierce the knife edge tightly to prevent the sauce from leaking out. (Note: Apply proper amount of seasoning salt to the inner cavity evenly, and then apply proper amount of inner cavity sauce);

Step 4: Put the goose's head upwards, then put the air nozzle of the air gun into the neck cavity from the neck of the goose, then hold the neck and the air nozzle together with your left hand, and then press the air gun with your right hand to slowly pump air between subcutaneous fat and connective tissue to make it full (it is advisable to pump air until it is 8% full, not too full, and you should not hold the goose's chest and other parts with your hands after pumping air, so as not to leave a concave area);

Step 5: Take out the air nozzle, hold the goose's neck by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool it down a little, then brush the crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry it for about 3-5 hours (Note: brush it evenly when brushing the crispy water, otherwise the goose's skin will be colored after baking.

Step 6: Hang the dried goose in the oven, and slowly roast it with fruit wood charcoal on medium heat. When the goose is cooked thoroughly, roast the goose's skin with high fire until it is crisp, and then take it out. First, pour out the inner cavity sauce in the goose's abdomen, cut the goose into pieces, and then pour the inner cavity sauce on it (note: be sure to master the heat, and you can also use an automatic converter to heat the goose several times in the oven).

This delicious roast goose in Gujing is ready. Isn't it tempting to look at the picture?