Secret roast goose boy
Ingredients: 1 black brown goose cub about 1.8 kg
seasoning:
10 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of refined salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, two soups, maltose, white vinegar, and koji wine
make:
After slaughtering the goose, the goose is cleaned, and the internal organs are taken out of the opening, the goose paws and wing tips are cut off, and the goose's abdominal cavity is rinsed with water. Use 10 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onion, 15 grams of refined salt, 20 grams of sugar, 30 grams of cooking wine, 10 grams of soy sauce, 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, and mix the appropriate amount of two soups to make a flavor juice; in addition, the maltose, white vinegar, big red Zhejiang vinegar, and koji wine are mixed well according to 1:13:1:1 to make crispy water (can be preserved and used many times). The sauce is poured from the opening into the abdominal cavity of the goose, and then the opening is sewn with a roast goose needle so that the juice does not leak out.
The head of the goose is raised, and then the air nozzle of the air gun is extended from the mouth of the goose neck into the neck cavity, and then the neck and the air mouth are held together with the left hand, and then the air gun is pressed with the right hand, and the air is slowly injected into the subcutaneous fat and connective tissue of the goose, so that it is full.
Take out the nozzle, hold the neck of the goose with your hands, then put the goose body into a pot of boiling water and blanch it for about half a minute, then pour cold water on the skin of the goose to cool it down slightly, and then brush the crispy water evenly on the skin of the goose, and hang the goose in a cool and ventilated place to dry when finished.
Hang the dried goose into the oven, burn it slowly with fruit wood charcoal, roast until the goose meat is cooked through, switch to high heat to roast the skin of the goose until it is crisp, take it out, first pour out the marinade in the goose belly, chop the goose into the plate, and then drizzle with the marinade, and dip it on the table with the sour plum sauce sauce sauce dish.