Speaking of Cantonese cuisine, how can you get less roast goose? At the end of the street, there is a roasting shop near the public residence. There is one golden crispy roast goose hanging on the glass window, which makes people drool at first sight. When I was young, I came to visit the family or the festival, and it was inevitable that I would only burn geese and simmer. The scented goose bites in the mouth, although it is a civilian dish, it is like the best in the world. Everyone who grows up with a roast goose is estimated to have forgotten that taste. A few years ago, I heard a sister living in Singapore say that her husband who is a teacher at the university (also a native of Guangzhou) likes to roast geese. Because they can't buy roast goose, only roast duck, they all come to Dunton. Go to the university cafeteria to eat roast duck. At that time, I was very puzzled how anyone would love this level. Nowadays, I am becoming a starving ghost, and I finally understand what it feels like. But there is no roast goose in France, only roast duck. Even in Chinatown in the 13th district of Paris, many of the roast ducks were not very authentic. Finally, after eating a lot of homes, they found that the roast duck in a roasting restaurant was the best in China. The first time I went to visit the roasting shop, I was told by the old man in the store that "no one in France is cooking roast goose, I want to eat goose to go to HK food." But why no one did it, and never got an answer. I didn’t know the truth until I chatted with a friend who was a modest boss in a Cantonese restaurant in Chinatown. The boss is a HK person, 80 years old this year, but many things in the store are also personally experienced, the body is very hard. He said that he went to London to open a restaurant in 1960 and went to Paris after 10 or 20 years. When I asked why France didn't burn goose, he explained that the French goose is mainly for foie gras, and the goose is raised for the foie gras. The rest of the rest is gone. Take it for canning. Animals. The roast goose needs a "fair goose" with a short growing season, and it will have to be slaughtered for about a hundred days. The slaughter of such a young goose was banned here, saying it was abusing animals. You can buy adult geese to burn, and the meat is so old that you can't even cut the knife. Therefore, here you can only burn "duck" and can't burn "goose". At this point, I understand why France "no one is doing roast goose". But the funny thing is, if the geese that have been slaughtered for hundreds of days are called animal cruelty, then the crazy goose eats, eats the goose into a "fatty liver", and then makes the foie gras. Isn't this an animal cruelty? ! The roast goose is really from snacks to big, but I have never cared about how it was made, because if I want to eat, I will go to the vegetable market with stairs. Most of them are roast shops. I just pick them casually and no one wants them. Do it yourself at home. It is said that roast goose is a geese filled with seasonings and hoisted in a charcoal stove and grilled with charcoal. Today, there are no geese here, and there is no grill in my house, but what if I want to eat crazy? ! "Hungry" is a change. I think that since materials and tools are limited, I have to endure not to eat. If I want to eat, I can only think of ways to improve and compromise. In the grandmother's house of the southern kitten, there is a large oven with an electric fire. My mother-in-law bought me a full duck in the open-air market that was only available on Saturday. I started the first time in my mother-in-law's house. duck. Fangzi is a recipe from Betty's kitchen. Except for one of the spices called “Bone Bone Soup”, the overall effect is satisfactory. The only thing that makes lazy people feel bad is that the open flame oven is not as convenient as the electric oven. If I let my family and friends in Guangzhou know that I am cooking duck at home, it is estimated that I will be teased again. Are you hungry and desolate, even the roast ducks must be themselves? !
Dispose of the ducks and mix them with ginger, garlic, diced green onion, salt, sugar, soy sauce, cooking wine, rose wine, chicken essence, allspice and meat and bone soup to make a sauce and marinate the duck for 30 minutes.
Stuff the ingredients such as ginger, garlic and diced green on the belly of the duck, and pour the sauce from the anal opening into the abdomen of the duck, and then sew the opening with needle thread so that the sauce does not leak out.
Evenly spread the duck skin with crispy water made of honey and white vinegar, preheat the oven to 230 ° C, bake for 35 minutes, then use 180 ° C to bake until the skin is crisp (about 10 to 15 minutes)
1. The lazy person who is not afraid of trouble blows the duck that fills the sauce, takes the root hose, and blows in from the neck of the duck. (It is said that this separates the duck skin from the meat and makes the duck skin more crispy when burned.) 2. After the blow is blown, the ducks are dried. It is said that the ducks that have been blown out after drying will have the excellent effect of “skin and smoothness”. 3. When brushing the crispy water on the duck body, brush it evenly, otherwise the color of the skin will be inconsistent after the duck is baked. Brush the sesame oil several times during the baking process, the duck's skin will be smoother and brighter.