Authentic deep well roast goose barbecue grill production method

The recipe for roast duck in Shenjing is detailed in detail Cuisine and efficacy: home-cooked recipe Braised pickles.

Process: Roast deep well roast duck production materials: Ingredients: 1 grass duck (3500 grams).

Seasoning: spiced salt, coriander, green onion, ginger, ice flower sour plum sauce appropriate amount. Teach you how to make deep well roast duck, how to make deep well roast duck to be delicious 1

The grass duck is slaughtered and washed, mixed with spiced salt, coriander, green onion and ginger, smeared on the inner wall of the duck's belly, blanched and dried and then hung on the stove to roast. 2.Serve the sour plum sauce with the saucer.

The key to making deep well roast duck: The grass duck can not be slaughtered without breaking the skin, and the tail must be opened to remove the dirt.

Hello! Ingredients: 1 light goose, 15 grams of salt, 5 grams of five-spice powder, 25 grams of Zhuhou sauce, 10 grams of sugar, 5 grams of sand ginger powder, 10 grams of Shenglingchang soy sauce, 500 grams of rice vinegar, 200 grams of maltose, 2 grams of orange-red pigment.

Preparation: Preparation: 1 light goose, take out the internal organs from the tail, do not break the outer skin, take out the lungs and trachea tube to wash, and open a small hole in the back of the neck to blow.

Fill the belly: Mix 15 grams of salt, 5 grams of five-spice powder, 25 grams of Zhuhou sauce, 10 grams of sugar, 5 grams of sand ginger powder, and 10 grams of light soy sauce. Splash Skin:

After blowing from the small hole, pour the skin with boiling water and splash evenly from the head to the goose. Hook: Hold the left wing in the left hand, go up to the left wing first, insert the hook into the wing socket first, then hook the right wing, and the goose head penetrates into the ring.

Epithelia: 500 grams of rice vinegar, 200 grams of maltose, 2 grams of orange-red pigment in a container, squatting in hot water and stirring well, take out and pour on the goose. Drying:

Roast the goose until dry. Cook: Cook for 25 to 30 minutes until crispy.

Serve: Remove the goosetail needle, drain the water in the chamber, and serve with chopping pieces.

It originated from the traditional barbecue meat in Guangzhou, Taishan, Hong Kong and Macau in Guangdong. Sham Tseng roast goose refers to the use of Sham Tseng's barbecue production method, not the name of the place, the roast goose skin crispy meat is beautiful, and many overseas Chinese in Guangdong must reminisce about the Cantonese food. I'll introduce how to make it below.

Deep well roast goose (full recipe).

Ingredients; The net weight of 1 light black brown goose is about 2500 grams.

a seasoning; 15 grams of cinnamon, star anise, 35 grams of sand ginger powder, 30 grams of five-spice powder, 500 grams of sugar, 10 grams of black pepper powder, 30 grams of monosodium glutamate, 350 grams of salt, 20 grams of garlic powder and coriander seed powder.

bSauce; 200 grams of sesame paste, 150 grams of Zhuhou sauce, 400 grams of peanut butter, 200 grams of hoisin sauce, rice wine, oil consumption, 100 grams of southern milk, 200 grams of minced garlic, 50 grams of minced ginger, 100 grams of shallots, first fry the garlic in oil until golden brown, add the minced ginger in turn, fry the shallots until fragrant, add 500 grams of water, put in the above sauce and boil over low heat to cool.

c. Skin water; 250 grams of maltose, 500 grams of white vinegar, 50 grams of rose wine, 50 grams of red Zhejiang vinegar, 100 grams of rice wine, put them in a basin and stir well.

Add 50 grams of sour plum sauce and add sugar, white vinegar, and Xining juice to mix well [the amount of one serving]. Concentrate; Each roast goose only uses 100 grams of ingredients A and B, and the others are retained.

How to make it; 1. Take out the internal organs from the tail of the goose, wash and drain the oil, put 100 grams of the adjusted A and B ingredients into the inner cavity of the goose and apply evenly, then seal the opening with a goose tail needle and marinate for 30 minutes. 2. Wash the goose body with clean water, use an air pump to pump air from the throat opening until the skin of the goose body is bulging, boil the water in the pot, grab the head of the goose and pour boiling water on the goose with a hand spoon, until the skin of the goose body is tightened, and propose to brush the goose with C material. 3. Hang the goose with an iron hook and blow it with a fan for 4 hours until dry.

4. Put the dried goose into the duck oven and roast the back over slow fire for 20 minutes, wait for its color to turn red, and roast the breast over medium heat for 15 minutes, then you can take it out. 5. Pull out the goose tail needle of the roasted goose, and the soup in the inner cavity of the goose will flow out naturally, and the soup will be put in a bowl for later use. Cut the goose into pieces and put it on a plate, pour it over the goose broth, and serve it with the plum sauce.

Peculiarity; The color is oily, ruddy, the skin is crispy, the meat is mellow, the taste is rich, and the aftertaste is endless.

Deep well roast goose, you can also make delicious roast goose in the wild.

This is definitely a secret skill, don't expect to be able to learn it at will, some dishes belong to typical business dishes, such as roast goose, its stove, and the amount of one production, which is not satisfied at home. Let's go to a restaurant and eat.

Excipients: 5 grams of cinnamon, 3 grams of Sichuan pepper, 5 grams of star anise, 5 grams of licorice, 50 grams of ginger, 25 grams of coriander, 150 grams of sour beets, 25 grams of pepper oil.

Seasoning: 50 grams of refined salt, 250 grams of dark soy sauce, 50 grams of sugar, 50 grams of Shao wine, 50 grams of wet starch, 1500 grams of raw oil (100 grams consumed).

First, put the cinnamon, star anise, Sichuan pepper and licorice into a small cloth bag, put it in a clay basin after piercing, add water (3000 grams) and soy sauce, refined salt, sugar, Shao wine, boil over medium heat, put in the fat goose, turn to slow heat and roll for about 10 minutes, then pour out the soup in the goose cavity, and then put it in the basin, turn while cooking, about 30 minutes until cooked (use chopsticks to insert the breast meat and roll out without blood and water is cooked). After taking out and cooling, the goose meat on both sides of the slice, take out the four-column bones, chop the goose bones into cubes, mix well with 20 grams of wet starch, and coat the goose meat and skin with 30 grams of wet starch, and set aside.

Heat the ding over medium heat, add raw oil, wait for the oil to burn to 50% hot (about 160 degrees Celsius), first put in the goose bones, then put in the goose meat to fry (the skin should be upward), about 3 minutes after the back end is fried away from the fire, while frying, while flipping, about 7 minutes after frying and then back to the stove; Continue to fry until the bones are hard, the skin is crispy, and when it is golden brown, remove it and pour the oil back into the oil basin. Put the goose bones on a plate, cut the goose meat with an oblique knife into pieces 6 cm long and 4 cm wide and cover the bones, mix the sides with sour beets and coriander leaves, pour pepper oil on top, and serve with Chaoshan sweet sauce or plum paste sauce.