Goose 1

White granulated sugar

Food grade salt

chicken essence

pepper

ground ginger

licorice powder

five spice powder

Star anise powder

Seafood sauce

Sesame paste

Also known as miso

Light soy sauce

oyster sauce

Red vinegar

maltose

Clean water

How to cook Cantonese roast goose?

Prepare half 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, and oil consumption. Various powders of Huai salt were mixed together to make Huai salt roasted goose sauce.

After the fresh goose is drained, evenly spread the roasted goose sauce on the goose belly, evenly spread the reverse side, marinate for 10 minute, then sprinkle Huai salt on the belly, evenly spread it, and gently massage it to make the goose taste better. Put it aside for half an hour.

3. Preparation of crispy water: 250 grams of clear water, 50 grams of Zhejiang red vinegar and 2 tablespoons of maltose, mix one piece until maltose is completely dissolved, hook the goose with an iron hook, brush crispy water, brush only the skinned side and brush off the sauce. Slowly pour the remaining crispy water on the goose with a small spoon until the crispy water is used up.

4. Then air-dry for three hours. To what extent, touch the goose with your hand. Your fingers are dry, without any water or grease. Put the air-dried goose on the baking net, put a baking tray under the baking net and wrap it in tin foil.

5. Preheat the oven to 190℃, put the goose together with the baking tray, the lower layer of the baking tray and the middle layer of the goose, start the hot air circulation to bake up and down, take out the goose after baking for 20 minutes, and wrap its feet and wings with tin foil. Bake in the oven for 25 minutes again, and finally cut into pieces, or serve with sour plum sauce.