Chaozhou roast goose is a traditional famous dish in Chaoshan Province, widely spread in the Lingnan region, shops have sold, every family must eat, its delicious and delicious, can be imagined. The reason why it is called "roast goose" was originally made of wild geese, and geese are large pygmies and are migratory birds. The size and shape generally resemble a domestic goose, flying to the north after the spring equinox every year, returning south after the autumn equinox, because of the change of seasons, flying geese are rare, and it is a protected wild animal, so it is replaced by a domestic goose, the production method remains unchanged, and the flavor is similar. Roasted goose is ruddy in color, crispy in skin and tender in meat, served with sweet sauce, and has a strong sweet flavor. Eat roast goose, drink beer, eat faster. Sauce to accompany food.
Chaozhou roast goose is a traditional dish of Chaoshan province, widely spread in the Lingnan region, Guangzhou, shops are sold, every family must eat, its delicious and delicious, can be imagined. The reason why it is called "roasted geese" is originally made of wild geese, and geese are large pamies and are migratory birds. The size and shape generally resemble a domestic goose, flying to the north after the spring equinox every year, returning south after the autumn equinox, because of the change of seasons, flying geese are rare, and it is a protected wild animal, so it is replaced by a domestic goose, the production method remains unchanged, and the flavor is similar.
Roast goose making materials
Ingredients: light goose 1750 g, sour cucumber 150 g.
Ingredients: Seasoning: 100 grams of rock sugar, 50 grams of coriander, 200 grams of soy sauce, 50 grams of rice wine, southern ginger, salt, corn starch. Appropriate amount of MSG, appropriate amount of green onion, garlic, chili pepper, licorice, cinnamon star anise, pepper to taste. Plum paste sauce 2 plates.
Roast goose making process
1, with 6 pounds of water under the pot, add soy sauce, young salt, rice wine, rock sugar, licorice, cinnamon, star anise, garlic, pepper, ginger, coriander head, green onion, etc. to boil the goose (should be slow boiled), such as the goose tender brine until the goose is ripe, the goose must be marinated a little, take the cool (do not soak the marinade).
2, into two sides of the meat, with a dish to hold up, goose skin upwards, in the skin coated with wet corn starch, bone can be chopped part of the small pieces of meat, also on the wet corn starch, waiting.
3, from the frying pan first fry the bones, then fry the meat, both faces in the frying, can not be fried too dry (in order to achieve the outer crisp, tender inside), the goose bones first fall to the bottom, the meat cut into 5 * 3 cm, thick 5 mm, placed on the bone, drizzled with pepper oil, the side of the dish with sour cucumber or radish, coriander. Serve on 2 plates with plum paste sauce.