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How can the roast goose make the meat tender?

1. Barbecue: put the prepared goose in the oven or special roast goose oven for roasting. Baking temperature and time should be properly controlled, generally about 200 degrees Celsius, baking about 40 minutes to 1 hour. Keep turning the goose during the baking process to make sure it is heated evenly.

2. The lazy man who is not afraid of trouble blows air on the seasoned duck, takes a rubber hose and blows it in from the duck neck. It is said that this separates the duck skin from the meat and makes the skin more crisp when burned.

3. Pour the juice into the abdominal cavity of the goose from the opening of the anus, and then sew the opening with a goose needle so that the juice will not leak.

4. Put the goose bones on a plate, cut the goose meat into slices 6 cm long and 4 cm wide and cover the bones. Mix the edges with sour beets and coriander leaves, sprinkle pepper oil on top, and serve with Chaoshan sweet sauce or plum paste sauce. Special purple-red color, crisp skin and tender meat, sweet flavor, dipped in sweet sauce, with Chaoshan flavor.

5. Pickling: spread salt, cooking wine, five-spice powder, light soy sauce, soy sauce and sugar evenly on the inside and outside of the goose, then stuff spring onions and ginger slices into the belly of the goose and marinate for 1-2 hours to allow the goose to fully absorb the flavor of the seasoning.

6. Out of the oven: after baking, take out the roast goose and let it cool slightly for a few minutes to make the goose more compact. Slice: the roast goose is cut into uniform flakes in the traditional way and placed on a plate to maintain the shape and beauty of the goose. Side dishes: usually served with dipping ingredients such as mashed garlic, cranberry sauce or sweet noodle sauce to add flavor.

How do roast geese make skin and other crisps?

1. Raw material selection and purchase: Qingyuan purebred black brown geese of 7-8 jin are required to be fat but not old, the goose must be old enough to have goose flavor, and the skin is thick enough.

2. Hang dry: the boiled goose is hung up and dried with a fan or air-dried naturally, in order to make the surface of the goose skin dry, so that the skin is more likely to become brittle when baked. Roasting: before roasting the goose, you can brush the goose skin with honey or syrup, so that the goose skin will be brighter and crisper.

3. Remove oil, lungs and throat from the light goose, wash and drain. Put the roast goose salt into the goose belly and rub it well with the inner hand of the goose belly, then add the raw pig sauce, finally add the wine of rose, garlic, chopped dried onion, star anise and the goose tail needle to sew the knife edge.

4. Mix white vinegar and sugar into a paste and pour it on the pickled goose. After dripping with vinegar syrup, the goose skin will be crisp.

5. Pickling: pickle goose meat with salt, sugar, five-spice powder, spring onions, ginger, garlic and other seasonings to taste. The pickling time is usually several hours to ensure that each piece of meat absorbs enough seasoning. Skin blowing: this is one of the key steps in making roast geese.

How to cook roast goose at home

Ginger 1 small piece of warm water appropriate amount of home-made version of roast goose step half of the goose clean. Chop garlic and ginger; mix with light soy sauce, salt, sesame oil, sugar and five-spice powder to make marinade. Pour ginger, garlic and marinade on the goose.

Wash the goose, shred the ginger, press the garlic into the mud and put it on the goose and sprinkle with salt. Mix honey, light soy sauce, soy sauce, spring onion and ginger cooking wine, granulated sugar and BBQ barbecue sauce into sauce. Pour sesame oil on the goose and grab together with the ginger and garlic salt on the goose. Then pour the sauce into the goose. Drenched on both sides.

The practice of roast geese fresh geese are treated with clean water soaked to remove blood and chopped into small pieces.

Roast goose (9 pieces) after slaughtering, wash the goose, remove the internal organs from the anus, cut off the goose paw and wing tip, and rinse the goose's abdominal cavity with clean water.

Ingredients: half a goose, a can of beer, green onions, scallions, ginger, garlic, fragrant leaves, star anise, pepper, dried pepper: green pepper, red pepper, salt, soy sauce, soy sauce and soy sauce.

Hot oil, spring onions, ginger and garlic saute, add pepper, ingredients, a few red pepper stir-fry fragrance. two. Pour into the goose pieces and stir-fry, you can remove the goose pieces from the water and stir-fry again. three. Stir-fry with soy sauce, stir-fry with rock sugar, stir-fry until the goose is colored. four.

How to make roast goose

Ginger 1 small piece of warm water appropriate amount of home-made version of roast goose step half of the goose clean. Chop garlic and ginger; mix with light soy sauce, salt, sesame oil, sugar and five-spice powder to make marinade. Pour ginger, garlic and marinade on the goose.

Roast goose (9 pieces) after slaughtering, wash the goose, remove the internal organs from the anus, cut off the goose paw and wing tip, and rinse the goose's abdominal cavity with clean water.

Ingredients: half a goose, a can of beer, green onions, scallions, ginger, garlic, fragrant leaves, star anise, pepper, dried pepper: green pepper, red pepper, salt, soy sauce, soy sauce and soy sauce.

Remove oil, lungs and throat from the goose, rinse and drain. Put the roast goose salt into the goose belly and rub it well with the inner hand of the goose belly, then add the raw pig sauce, finally add the wine of rose, garlic, chopped dried onion, star anise and the goose tail needle to sew the knife edge.

How to cook roast goose? how to make roast goose?

1. Ingredients: half goose, one can of beer, right amount of scallions, right amount of ginger, one garlic, right amount of fragrant leaves, one star anise, right amount of pepper, right amount of dried pepper: one each of green pepper and red pepper, right amount of salt, right amount of soy sauce, right amount of soy sauce, right amount of soy sauce.

2. What should I do when I find out? Yuanyuan Life knowledge 2023-12-08 more than 15 users have adopted TA answers to follow goose washing and plucking, chopping pieces, soaking in clean water for 2 hours, adding cooking wine and ginger pieces, removing blood stains, and controlling water. Slice onion, slice garlic, slice ginger and set aside.

3. The practice of roasting geese at home fresh geese are treated with clean water to remove blood and cut into small pieces.