Method for making roasted goose

Accessories: 2 teaspoons of sugar, 2 teaspoons of salt, chicken essence 1 teaspoon, pepper 1 teaspoon, galangal powder 1 teaspoon, licorice powder 1 teaspoon, spiced powder 1 teaspoon, star anise powder 1 teaspoon, etc.

Step 1: Prepare half a fresh goose.

Step 2: Wash the goose and drain it.

Step 3: Prepare yam salt, sugar, salt, chicken essence, pepper, galangal powder, licorice powder, spiced powder and star anise powder.

Step 4: Roast goose sauce: sugar, seafood sauce, sesame sauce, black bean sauce, soy sauce, and oil consumption.

Step 5: Mix all kinds of powders of Huai salt with roasted goose sauce.

Step 6: Drain the fresh goose, and evenly spread the roasted goose sauce on the belly of the goose.

Step 7: Wipe the reverse side evenly and marinate for 10 minute.

Step 8: Then sprinkle Huai salt on your stomach.

Step 9: Spread it evenly, gently massage it to make the goose taste better, and marinate it for half an hour.

Step 10: Prepare crispy water: 250 grams of clear water, 50 grams of red vinegar and 2 tablespoons of maltose, and mix them together until maltose is completely dissolved.

Step 11: Hook the goose with an iron hook, brush the crispy water, brush only the skinned side, brush off the sauce, and slowly pour the remaining crispy water on the goose with a spoon until the crispy water is used up.

Step 12: Then air-dry for three hours and touch the goose with your hands. Your fingers are dry, without any water or grease.

Step 13: Put the air-dried goose on the baking net, put a baking tray under the baking net and wrap it with tin foil.

Step 14: preheat the oven to 190 degrees, put the goose and baking tray in the oven, put the lower layer of baking tray and the goose in the middle layer, and start the hot air circulation to bake up and down.

Step 15: After roasting for 20 minutes, take out the goose and wrap its feet and wings with tin foil. Bake in the oven again for 25 minutes.

Step 16: The roast goose is ready.