Roasted goose flavor juice: Jiang Mo 10g, garlic 10g, chopped green onion 20g, refined salt 15g, sugar 20g, cooking wine 30g, soy sauce 10g, sesame sauce 10g, and chicken essence 10g.
The skin of roast goose is crisp, just like potato chips. When eating, first pour out the flavor juice from the belly of the roast goose, then cut the whole goose and cut it into small pieces according to the needs of the guests. Pour in the sauce and pour in the sour plum juice to taste. The entrance is crisp, the goose is very tender and smooth, and the taste is unique. Dip in sour plum sauce to relieve boredom. Make the whole roast goose fat but not greasy, which is very delicious.
Extended data:
Guangdong's "roast goose in deep well" is sought after by diners. One view points out that it is named after place names (Shenzhen Shenjing, Hong Kong Shenjing, Guangzhou Shenjing), and the other view points out that it is named after the ancient "Shenjing" roast goose method.
In restaurants in Guangdong, there is this roast goose dish that deals in Cantonese cuisine without exception. Following the traditional skills, there are differences in the choice of stoves or the accessories of roast goose, which constitute a variety of "roast goose".
When roasting geese, we should also pay attention to the size of charcoal. Too small carbon is not fire-resistant; Too much carbon is fire-resistant, but it is difficult to burn completely. Therefore, it is very inappropriate to choose too large or too small carbon.
References:
Baidu encyclopedia-roasted goose