Many people think that roast goose crispy water is equivalent to roast duck, but they are completely different. You know, the crispy water of roast goose is different from that of roast duck. Some people mistake boiled duck skin water for boiled goose skin water, and the result is not satisfactory. Can't find the reason. I don't know why I can't make such a delicious taste. You should know that roast goose and roast duck are different. You can't use the skin water of roast duck as the crispy water of roast goose. If you do this, your roast duck will definitely not taste good. Because of the importance of crispy water, many masters tried their best to get the formula of crispy water. How to adjust the crispy water of roast goose in Shenjing? The experienced master of the roast goose shop said that the main components of crispy water are vinegar and sugar, so we should pay special attention to their proportion. Whether it is vinegar or sugar, it should be put in a certain proportion, and it is not allowed to be put casually. Less vinegar is not brittle, but more vinegar is easy to paste.

But when preparing, the proportion of sugar and vinegar is very different, and it is precisely because of their different proportions that the taste is very different. Therefore, when putting vinegar and sugar, we must pay special attention to their proportion, which is the essence of the formula. Because if Billy Textile's doctoral supervisor makes it, it will taste very different. For example, if you put less vinegar, my skin will not be particularly crisp and delicious when you cook it. But if you put too much vinegar, it will easily burn the skin of the roast goose, which is also not delicious. Roasting goose is a traditional barbecue in Guangzhou. Roasted goose originated from roast duck, and small and medium-sized Qingyuan black-brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow it clean, coat it with five spices, sew the belly, scald the skin with boiling water, cool it with cold water, peel it with sugar water evenly, dry it in the air and pickle it, and finally hang it in the oven or boil it with open fire, cut it into pieces and serve it.