What should Guangdong roast goose do? What seasoning do you need to prepare?

Prepare a fresh goose, wash the goose, drain the water, and prepare Huai salt, white sugar, salt, chicken essence, pepper, galangal powder, licorice powder, allspice powder, star anise powder, roasted goose sauce: sugar, seafood sauce, sesame sauce, black bean sauce, soy sauce, soy sauce, roasted goose. What is the most prominent feature? That's right! That is, the skin is crisp and fragrant, and the meat is tender and smooth. Guangdong Roasted Goose is full in appearance, ruddy in color, crispy in skin and thick in meat. The taste is mellow with a little fat, and the aftertaste is sweet after being fat. Just after eating, put the goose pieces dipped in seasoning on the baking net, and put a baking tray covered with tin foil under the baking net. Preheat the oven for 220℃, bake for 10 min and take out.

It is not advisable to play too full. You can't hold the goose's chest and other parts with your hands after smoking, so as not to leave dents. Water the crispy skin evenly, otherwise the goose will be roasted and the skin color will not be very good. When the roast goose is hung in the oven, you should master the heat. When the roast goose is as big as the duck, the goose matures about five minutes earlier than the duck, so we should also pay attention to this detail, otherwise the meat will not taste good. Ok, I'll cut to the chase, and you should understand other minor problems.

Roasted goose has different gravy and tastes. To put it simply, there are dry materials mixed by grinding spices into powder, wet materials mixed by making spices into sauce, and both dry materials and wet materials. What kind of marinade to use, the chef will take 500 grams of white sugar, 350 grams of salt, 50 grams of monosodium glutamate, 15 grams of black pepper, 30 grams of spiced powder, 35 grams of star anise powder, ginger powder, cinnamon powder and licorice powder, and mix them evenly.

Chop garlic and ginger and put them in a container for later use. Put the soy sauce, salt, sesame oil, sugar and allspice powder into another container and stir well. In the production process of Cantonese roast goose, the firing process must be rigorous. If you want to burn the roast goose brightly, you can't do without charcoal fire, a pure natural burning method. Litchi charcoal is selected here. Litchi charcoal is characterized by its own fruity aroma and the quality of this charcoal.