Method:
1, clean the goose after slaughter, take out the internal organs from the anus, cut off the feet and wing tips of the goose, and rinse the abdominal cavity of the goose with clear water. Mixing Jiang Mo, minced garlic, chopped green onion, refined salt, white sugar, cooking wine, rose wine, monosodium glutamate and spiced powder into two kinds of soup; In addition, honey, white vinegar and water are evenly mixed to make crispy water.
2. Pour the flavor juice into the abdominal cavity of the goose from the anus, and then sew the opening with needle and thread to prevent the flavor juice from leaking out.
3. Put the goose's head up, then put the air nozzle of the air gun into the neck cavity from the goose's neck, then hold the neck and the air nozzle together with your left hand, and then press the air gun with your right hand to slowly inject air between the subcutaneous fat and connective tissue of the goose to make it full. Take out the air nozzle, hold the goose's neck by hand, then put the goose in a boiling water pot for about half a minute, then pour cold water on the goose's skin to cool down slightly, then brush crispy water evenly on the goose's skin, and then hang the goose in a cool and ventilated place to dry.
4. Hang the dried goose in the oven and bake it slowly with fruit charcoal over medium heat. When the goose is cooked, roast the goose skin until it is crisp, take it out, first pour out the gravy from the goose's belly, chop the goose up, then pour the gravy on it and serve it with sour plum sauce.
Roasted goose, a traditional signature dish, belongs to Cantonese cuisine. Roasted goose originated from roast duck. 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 it, scald the skin with boiling water, peel it evenly with cold water and sugar water, air dry it, then marinate it, finally hang it in an oven or an open flame, rotate and bake it, cut it into pieces and serve. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which are Yuji Roast Goose Hotel in Chang Di and Shenjing Roast Goose Restaurant in Changzhou, Huangpu District.
"Roasted Goose" is a traditional dish in Cantonese cuisine, which is made by grilling the whole goose. The dish is golden red, the goose is full, the belly contains marinade and the taste is mellow. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. If served with sour plum sauce, it will be more distinctive.
Guangdong cuisine "Roasted Goose" is made of high-quality goose species "Wuma Goose" produced in Guangdong. This kind of goose has a short growth period, moderate body shape, thick meat, small bones and delicious fat, and is an excellent raw material for making "roasted goose". Of course, if there is no black-maned goose in the reader's place, you can choose other high-quality goose breeds instead.
Speaking of roasted meat, there are roast geese, roast ducks, barbecued pork, ribs and chicken wings in the bright glass windows of teahouses, restaurants and markets in Guangzhou. Whether entertaining guests or routines, Guangzhou people like to cut materials and add vegetables in roast shops all over Lingnan streets. Barbecued pork is hung with roast goose, roasted meat, roast suckling pig and boiled chicken.