What kind of ingredients are used to burn goose skin water? What is the recipe for roast goose skin

1. The skin water recipe of roast goose is 10 catties of white vinegar, 3 catties of maltose, 30 grams of edible powder, 1 catty of red Zhejiang, and half a lemon.

2. The skin water of the roast goose recipe is generally filled with vinegar, wine, sugar and other ingredients, and these materials are very particular.

3. The so-called good selection of materials has a good effect, the individual size of ducks and geese is different, the texture of the meat is different, so the heat used is not the same.

4. The production of skin water must be matched with the heat, so when naughty water, the proportion of skin water should be consistent with the heat.

5. The roast duck and goose restaurant has a common feature, that is, the store is not big, the decoration is simple, and there are not many staff, but usually the customers are full and the business is very good.

1. 10 kg of white vinegar, 2 kg of maltose, 1 bottle of red vinegar, and kg of rose dew.

2. 10 kg of water, half a bottle of red vinegar, 1 kg of maltose trouser cavity (disposable).

3. 4 kg of red vinegar, 2 kg of high wine, 2 kg of pure celery, and kg of maltose.

Tripe: two spoons of spiced salt, two spoons of pork sauce, a little more garlic, two coriander and a few green onions, three star anise (big back), two bay leaves, and an appropriate amount of rice wine.

Note: The ingredients for the most boiled gooseskin water do not need to be heated. Do not heat white vinegar, red vinegar, rose wine, etc., because these ingredients are not resistant to high temperatures, and the taste or acidity will volatilize when heated.

The crispy water of the roast goose is maltose water, and the preparation method is as follows:

Ingredients: barley in the shell, glutinous rice.

1. Clean the barley and place it in a cool place.

2. In about 4-6 days, barley malt will be born.

3. Add the glutinous rice to the minced malt and mix well. Leave in a warm place to ferment for 6-8 hours.

<>5. Filter it in a clean cloth bag, it is recommended to filter it twice.

Sixth, this is filtered, and the beige color is like rice soup.

7. Bring the fire to a boil, and then boil over low heat.

Roast duck and roast goose skin water The third paragraph.

Maltose catty, bee sauce catty, white vinegar 10 catties, rose dew wine catty, red Zhejiang vinegar catty, edible powder 30 grams.

Ingredients 1 goose, seasoning: 100 grams of salt, 50 grams of monosodium glutamate, 100 grams of sugar, 50 grams of five-spice powder, 50 grams of pepper, 50 grams of ginger powder, 10 grams of malt powder, 1 bottle of white vinegar.

Burn the gooseskin water to brush it or soak it together.