<h1 class="pgc-h-arrow-right" data-track="1" > dry roast goose</h1>
Traditional dishes. Geese, scientifically known as Hongyan Geese, fly in flocks from the north to the south every winter. Its meat is delicious and edible. Dry roast goose focuses on seasoning marinade and heat. Wrap the cinnamon, star anise and licorice in a sachet, put it in a poppy filled with water, add an appropriate amount of soy sauce, salt, sugar and sake, and boil over medium heat to make a marinade. After the goose is slaughtered, put it into the boiling brine, turn to a low heat for 10 minutes, pour out the blood in the goose cavity, and then put it into the bowl and roll the edge, until the chopsticks are inserted into the breast meat, and the bloodless water flows out to cook. After taking it out to cool, cut off the goose meat on both sides, peel off the four-pillar bone, chop the goose backbone into cubes, mix well with wet starch, then put it into a 50% hot oil pot, soak and fry until it is golden, after fishing, put the goose bones on the plate, cut the goose meat obliquely with a knife, cover the goose bone, drizzle the pepper oil and accompany it with Chaoshan sweet sauce. The dry roast goose is purple-red in color, the skin is crisp and tender, the sweet flavor is strong, and it is served with sweet sauce, which has a unique flavor of chaoshi cuisine.
