What is the process of making Cantonese roast goose?

In the process of making roast goose, from time to time, you will not be able to grasp the fire, and the taste of the roast goose is always not very good? Then I'll talk about the key points and key steps in the firing of Guangdong roast goose:

Guangdong roast goose firing, as long as there are these aspects of the details need to pay attention to. First of all, before the burning of the first "baked skin", because the size of the roast goose is relatively large, before the burning of the natural need to pay special attention to let the goose dry body, goose body dry dry is easy to burn out the color and crispy good roast goose to. Guangdong roast goose how to burn, it is divided into the following several burning steps:

1st, roast goose burning before, first to "baked skin".

Air-drying, we all know, is the roast goose on the skin water, it will be placed in the air-conditioned room for "blow-drying" skin moisture, in order to let the goose on the color in the firing and crispy skin. But do you know about "skin-drying"? "Baking skin" means that the air-dried goose billet, and then put into the preheated oven to dry the body, this is to further allow the goose body skin dry body and tight, conducive to the following roast goose firing, many people do not do the roast goose color or not crispy enough, it is due to this step is not done.

2nd, Guangdong roast goose firing process.

After the goose is dry, light the barbecue grill on full fire, and burn the charcoal fire to medium fire so that the grill reaches the desired high temperature. Hang the goose blanks into the furnace, note that this time is the back of the goose to the fire, the goose chest to the furnace wall, cover the lid of the grill, simmering for about 15 minutes, at this time should open the lid to observe whether the goose legs are evenly colored? If you fail to color, the goose legs that are not colored should be directed toward the fire, and as it burns, the goose body should be evenly colored.

Burned to 40 to 45 minutes or so, roast goose burned to the eyes slightly protruding, the color of golden red or jujube red can be. You can also take out the roasted goose in Guangdong after it has burned to a golden red color and place the goose flat in your hand to observe whether there is any rolling water overflowing from the cavity at the end of the goose. If there is, it means the goose is cooked. However, do not point the opening towards people or yourself, so as not to burn yourself with the hot oil and water overflowing from the opening.

The 3rd, the effect of the roast goose after burning treatment.

Experienced barbecue chef, the roast goose will be taken out, its breast meat epidermis instantly and rapidly contraction, can also be regarded as the performance of the roast goose cooked. After the Cantonese roasted goose is cooked, while it is still hot, you can apply some raw oil around the epidermis to increase the luster of the goose body and make it shiny and nice.