Many people in Guangdong like roast goose very much, so Cantonese roast goose can be said to be very simple for some masters. But it was a problem when I first learned this dish, because the most important thing to cook roast goose is to spread it evenly, otherwise it is likely to be white and red. It affects the appetite of the guests. If the essence is not mastered, it is very likely that the goose's skin will dry up and wrinkle. It will make the roast goose look ugly, so what we are going to say today is, what should I do if I want to cook Cantonese roast goose at home?

To do some preparatory work, we must first do some preparatory work, that is to say, it is very important to level the water when cooking Guangdong roast goose. Then, when Guangdong roast goose is cooking, the proportion of sugar in skin water directly affects the color of roast goose, and sugar will decompose under the action of high temperature. It makes the color of goose skin appear very unique jujube red, which requires that the amount of sugar should not be too much or too little, otherwise it will burn black or not be colored. And try to find some professional guidance when cooking roast goose, and put it in according to the corresponding amount.

Pay attention to carbon when burning. Secondly, when cooking Guangdong roast goose, the burning environment is also very important. Otherwise, there is no way to burn the roast goose very brightly. Moreover, it is best for Guangdong Roasted Goose to explore such a pure natural roasting method, so try to choose some litchi charcoal at this time, because litchi charcoal itself has some fruity fragrance. Moreover, the quality of this kind of goose is also very good, which can meet a requirement of Guangdong roast goose, and carbon with ancient wood flavor like this will also increase the taste of roast goose during barbecue.

The last important thing in selecting materials is selecting materials, so it is best to choose 7 kg to 8 kg Guangdong roast goose when selecting materials. The goose should not be too fat or too thin. If it is too thin, the cooked goose will be very thin, which will also affect the taste. Then the growth cycle of geese like this is about 75~ 100 days, which will be better when cooked, and guests will come again.