Ancient way to roast goose Ancient way to roast goose how to do it

1, ingredients: black goose 4kg-5kg, 20g ginger, 3 green onions, 20g garlic, 2 star anise, 50ml Ertong, 500ml water from the skin, 50g white sesame powder, 50g roast goose salt, 60g pig sauce, 10ml rose hips.

2, the goose will be slaughtered and cleaned, and roast goose salt, pig sauce, rose hips, green onions, ginger, garlic, star anise and other seasoning mix and pour into the goose cavity, sealed with a goose tail pin. After filling, you need to lay the goose body flat for a period of time to make the soup evenly impregnate the abdominal cavity.

3, from the neck of the goose inserted into the inflatable tube pumping, until the goose body epidermis rise, the epidermis turned white can be.

4, scalded skin is completed, slightly over the cold river, hang up and drain.

5, on the skin water, goose head and neck dripping once, the main goose chest part, even can. After that, hang in a dry place, turn on the fan, blow until the goose skin is dry before putting into the oven.

6, burning must master the fire, the goose in the furnace turned a few times. In order to make the skin of the goose smooth and shiny, in the process of burning, brush several times with sesame oil.

7, burned to the goose body red, googly eyes special out, the goose body in the smell of the seam, the goose tail pin dripping out of the juice is clearer, the goose body becomes lighter, etc. to determine whether to meet the fire.