Traditional red roasted goose

1 goose, 80g ginger, 10g pepper, 5g clove, 10g cinnamon, 50g coriander head, 10g star anise, 10g licorice, 50g citronella, 50g rock sugar, 50g garlic, 90g cooking wine, etc.

Exercise:

The first step is to clean the goose, then dry it in the air, so that the moisture in the epidermis is completely dried, and then put salt on the surface and spread it evenly for later use.

Step 2: Put the pepper into a pot, stir-fry it with high fire, then put it into a gauze bag filled with all spice ingredients, then put it into a pot cooked with salt water, add various spices and 5 liters of clear water, and then boil it with high fire.

Step 3, put garlic, coriander head and ginger into the belly of goose, and then put them in the pot for pickling for about 90 minutes. You should lift the goose halfway, leaving salt water, then put it down and repeat it many times to make it delicious.

Step 3, take the braised goose out after cooking, hang it up and let it cool for later use. When the temperature drops and it is completely cooled, you can chop the braised goose into small pieces and eat it.

Northerners like to stew wild geese in pot, while southerners like to eat braised wild geese, which are rich in flavor and especially tasty. And it tastes chewy, and the more you chew, the more fragrant it is. The delicious taste is mainly attributed to the formula, even the braised duck is very fragrant.

Guangdong roast goose production has its own uniqueness, from goose selection to roast goose. Goose is born twice a year. Goose species commonly used in Guangdong Roast Goose are goslings in Tomb-Sweeping Day in spring and one and a half months before and after the Double Ninth Festival in autumn. They should be raised in local fish ponds until they are three or four months old and weigh about 7 kg. It should be noted here that the goose should not be raised too big, otherwise the cooked meat will be old and the taste will not be tender enough. This kind of goose is called "black mane goose", which is pollution-free and has the best meat quality.

When making Guangdong roast goose, firstly, the goose is coated with vinegar. After the goose is dried in the sun, traditional soy sauce mixed with sugar, salt, wine, minced garlic, spiced powder and other secret recipes that can't be circulated abroad is used as sauce, stuffed into the belly of the goose, tied tightly with rope, coated with maltose, and then hung in a hot stove for burning. Pay attention to the uniform firepower when burning, and be sure to burn it with litchi wood, so that the roast goose will taste like litchi.