How to cook Guangdong crispy roast goose?

Guangdong crispy roast goose, I think there are many steps, and it is not easy to crispy. Pay attention to every step.

First, the geese should be treated. Put ginger, onion, star anise, fennel and cinnamon into the chest of goose, then sew the chest with thread, and fill the duck cavity with air with a pump.

Step 2: Soak it in hot water quickly, then rinse it in cold water to keep the goose skin tight and prevent oil from coming out. Then coat the goose with syrup or honey and hang it in the oven. One thing to note in this step is that the goose's back must face the fire, so that the roasted goose will look good.

The next step is the slow barbecue process. The smaller the fire, the better. Bake until the goose skin slowly dries. At this time, take the goose out and fan it. Many people will miss this step when cooking geese and go straight to the barbecue stage. In fact, this step is very important, because it locks the fat in the goose itself and makes the goose skin more brittle.

Next is the real barbecue step. Put the goose in the oven as in the previous step, only this time the fire is big. Check the coloring state of the goose after about ten minutes, and the specific roasting time depends on the actual situation.

The surface of goose meat is already very crisp, and the aroma is the best at this time. Enjoy it.