Prepare a fresh goose, wash the goose and drain the water. When draining, prepare Huai salt, white sugar, salt, chicken essence, pepper, sand ginger powder, licorice powder, five-spice powder, Star anise powder, roast goose sauce: sugar, hoisin sauce, sesame sauce, black soy sauce, light soy sauce, what are the most prominent features of roast goose? That's right! The skin is crispy and fragrant, and the meat is tender and smooth. The Cantonese roast goose has a plump appearance, rosy color, crispy skin, and tender and thick meat. It tastes mellow and a little fatty, and after the fat is over, it has a sweet aftertaste. You can only eat goose cubes soaked in seasonings. Place on a baking sheet, with a baking sheet lined with foil underneath. Preheat the oven to 220° and bake for 10 minutes before taking it out.

Yes, it is not advisable to over-pump. Do not hold the breast and other parts of the goose with your hands after inflating to avoid leaving dents. When pouring the crispy skin water, pour it evenly, otherwise the goose will be cooked and the skin will be damaged. The color will not be very good. When hanging the roasted goose in the furnace for cooking, you must control the heat. When cooking geese and ducks of the same size, the goose matures about five minutes earlier than the duck. You must also pay attention to this detail, otherwise the meat will be burnt and taste bad. good. Okay, I'll just talk about the key points. You should also understand other minor issues.

The marinades of roast goose are different and the flavors are different. To put it simply, there are dry ingredients that are made by crushing spices into powder and mixed, there are wet ingredients that are made from spices into sauces, and there are also dry and wet ingredients that are mixed together. The chef will use 500 grams of white sugar, 350 grams of salt, 50 grams of MSG, 15 grams of black pepper powder, 30 grams of five-spice powder, star anise powder, and ginger powder. , 35 grams each of cinnamon powder and licorice powder, 20 grams each of coriander powder and garlic powder and mix evenly.

Chop the garlic and ginger into a container and set aside. Put light soy sauce, salt, sesame oil, sugar, and five-spice powder into another container and mix well. In the process of making Cantonese-style roast goose, the firing process must be rigorous. If you want to cook a bright-colored roast goose, you cannot do without the purely natural firing method of charcoal roasting. Lychee charcoal is used here. The characteristic of lychee charcoal is that it has a fruity wood aroma and the quality of this charcoal.