What is the flavor of the very famous Gujing Roasted Goose?

"Kujing roast goose" is a traditional dish in Cantonese cuisine, it is made of whole goose barbecue; the color of the dish is golden red, the goose body is full, and the belly of the marinade, mellow taste; the barbecue of the goose chopped into small pieces of the skin, meat, bone, even without taking off, the entrance that is away, with a crispy skin, meat, bone, fat and not greasy characteristics. The characteristics.

First of all, you have to prepare the materials for making roast goose cavity sauce and crispy skin water

Cavity sauce: 35 grams of green onion froth, 35 grams of ginger froth, 35 grams of garlic froth, 200 grams of sesame seed paste, 40 grams of southern milk juice, 20 grams of rose wine, 400 grams of margarine, 15 grams of star anise powder, 15 grams of licorice powder, 500 grams of sugar, 30 grams of chicken essence, 80 grams of Guangdong rice wine.

Crispy water: A: 250g of white vinegar, 50g of red vinegar, 25g of rice wine, 75g of maltose, 25g of honey; B: 50g of maltose, 100g of rice wine, 200g of vinegar, 100g of water, heat and melt. (A or B taste is not the same, can be)

The next step is to make the steps

Step 1: the baby goose slaughtered and pulled out the internal organs and leave only a carcass, chopped off the goose palm and wing tip, the goose's abdominal cavity with water rinse clean (Note: should be used to the age of the goose for about 90 days, weighing about 3,500 grams of fat tender baby geese, and the surface of the body of the goose must be free of bruises and scars.)

Step 2: with ginger, garlic foam, onion foam, sugar, rose wine, chicken essence, anise powder, etc. (see the cavity sauce material) add the right amount of oil to mix well, made of cavity sauce; the other will be honey, white vinegar, etc. (see the crunchy water material) depending on the water to mix well, made of crunchy water;

Step 3: the cavity sauce into the abdominal cavity of the geese, with the tail of the goose needle or a bamboo skewer to the incision through the tight, so that the sauce does not leak out. (Note: Use the right amount of flavored salt evenly coated with the cavity, and then coated with the right amount of cavity sauce);

Step 4: the goose head upward, and then the air gun nozzle from the goose neck to kill the mouth of the neck into the neck cavity, and then the left hand will be the neck and the nozzle together, and then the right hand to press the air gun, the air will be slowly pumped into the subcutaneous fat and connective tissues between the fullness of the (pumping to pump to eighty percent full, should not be pumped too full, and the). After pumping not to take the goose's breast and other parts of the hand, so as not to leave a concave area);

Step 5: remove the air nozzle, hold the goose's neck with your hand, and then put the goose body into a pot of boiling water for about half a minute, and then pour cold water over the goose's epidermis, so that it cools down a little bit cooler, and then the crispy water brushed uniformly in the goose's epidermis, finished that is, the goose hung in the shade in the cool ventilated place to dry out, about 3-5 hours (Note: Brush crispy water should be brushed evenly, or else you will have to wait for a long time). water to brush evenly, otherwise the goose baked out of the skin color is not consistent);

Step 6: Hang the dried goose into the oven, with fruitwood charcoal burning in the fire slowly roasted, roasted until the goose meat is cooked through, change to high heat will be roasted until the goose skin crispy, take out the first pour out of the goose belly cavity sauce, the goose chopped pieces of the plate, and then drizzled with the sauce (Note: Be sure to master the fire and the goose in the oven to rotate a few times! (You can also use an automatic rotisserie to heat the goose).

Spicy roasted goose is ready, look at the picture is not very tempting!