The fact that Cantonese roast goose can be unique in the world is that, in addition to a good breed of goose and a method of raising it in a trough, roasting is also a part of the process that counts for every cent.

After the goose is cleaned, the secret sauce is used as a marinade, and the whole goose's aroma, thanks to the spices, seasonings, Chinese herbs together in the chest cavity of the goose in Qingyuan Wu Mane Goose coated with marinade; after that, with the goose tail needle will be the goose cavity where the knife is sewed up, blowing from the goose's neck, blowing up the goose body into the boiling water dragged to a drag to set the shape; and then the skin of the water made of malt sugar is coated with the body of the goose, hanging in the wind when it is drying.

The reason why charcoal barbecue roast goose than the electric stove goose technology is higher, but also because of the use of lychee charcoal as fuel, charcoal fire temperature of up to 200 ℃ or more, the walls of the stove can be quickly heated, burned deep and thorough, so that the goose oil forced out of the goose meat seeped into the goose meat, the whole goose meat texture oily.

In fact, a thousand words, roast goose is the most delicious or freshly baked moment. Like to eat thin, you can choose the goose breast, less fat; love wine, pick the goose belly, this part is all the sauce ingredients concentrated place, the flavor of the most tangy; greedy crispy, pick the back of the goose spine, meat, thin skin crispy grab fire the most beautiful; Figure crisp not greasy mouth, you must try goose pure nest, that is, the goose neck below the goose chest above the part. This kind of roast goose, which has a place is not good!

Roasted goose filler recipe

Sugar 10 kg, 20 kg of salt, sand ginger powder 750 grams, 500 grams of pepper, 500 grams of flavor powder, 500 grams of chicken powder, 250 grams of sauce, 250 grams of sesame sauce, 250 grams of peanut butter, 150 grams of breast milk, 250 grams of curdled bean curd, sesame oil 300-500 grams of powdered five spices, 300-500 grams of powdered five spices, 100 grams of aniseed powder, 300-500 grams of sesame oil, 300-500 grams of five spice powder. -500 grams, anise powder 100 - 300 grams.

Garlic 500 grams of fried oil, even oil and garlic together with the minced garlic into the ingredients and mix well. Can add ginger paste, red onion paste, cilantro paste together with fried incense, can add some coriander seed powder is to try, anise powder over 50 - 100 grams enough, five spice powder is also more than 200 - 300 grams of good, the sauce you can try seafood sauce, satay sauce, meat sauce, with their own understanding of the sauce and the feeling of bold attempts to make their own flavors.

Making process details:

A, selection: white duck, meat duck, Beijing duck (growing period in 40 days), goose: meat goose, growing period of 90 --- 100 days. The best black brown goose in Qingyuan, Guangdong Province.

Two, pumping: with an air pump hose from the duck or goose neck openings to let it inflate, so that the skin and meat of the duck or goose fully separated.

Three, open belly and cleaning: open belly position in the vertical line is good, the opening is not too big. Clean out the inside of the viscera, lungs do not take out only buckle loose. De-clawed and also, clean up the internal organs.

Four, filler: on with roast goose material 50 grams or so with the right hand, duck or goose belly up flat, put the hand of the material from its open knife into the back and forth rubbing to its belly, so that the material until it dissolves away.

Four, sewing needle: with a special roast goose goose steel needle to sew its opening, no matter how to sew, as long as the sewing does not leak air and water into.

Sixth, scalding skin: the ducks or geese that have been sewn needles into the water has been boiled scalding skin, the process can not be more than 6 seconds.

seven, on the skin: also known as sugar water. Sugar water recipe wheat sugar: water 1:9 the whole body of the duck or goose immersed in sugar water, directly hooked

eight, inflatable: with the air pump again the duck or goose inflatable to make it strong body.

nine, air-drying or cool-drying: blow-dry the duck or goose in the wind, its process 5 2 hours or so.

Ten, burn: medium fire 30 - 50 minutes, charcoal to burn through, to control its fire temperature.

Sour plum sauce recipe:

Ice flower brand sour plum sauce 10 pounds

White sugar 3 pounds

White vinegar 3 pounds

West lemon juice 100 grams

Slow cook to dissolve. Store at room temperature.