Roast goose

Overview

"New Year on the Bite of the Tongue" is currently being released in major theaters. In addition to the food, the most touching thing about the movie is the human connection behind the food. Whether it is an old couple preparing local specialties for their children, just waiting for their children to come home, or young people working outside to come home to reunite for the holidays, the deep affection will well up in the heart and make people feel sour. The taste of the New Year in childhood memories and the deep nostalgia are vivid in my mind. In the film, there is a local delicacy called roast goose from Jiangmen, Guangdong. Roast goose is a traditional delicacy in Guangdong. The most famous one is Gujing roast goose. According to legend, in the Southern Song Dynasty, a palace chef fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake. Xie Chu opened a roast goose shop in Xiandong Village. With the superb skills of the royal palace's secret roast goose, he cooked the goose to a unique color and aroma. It soon became famous for dozens of miles and the business was very good. Later, the retired teacher's daughter grew up and married to Gujing Town on the east bank of Yinzhou Lake. The daughter also brought her father's secret roasted goose technique to Gujing Town. The Gujing Roast Goose originated from this and has been passed down from generation to generation and has been passed down to this day. To make authentic Gujing roast goose, the first step is to choose the goose species. The goose species commonly used for roast goose is the black-maned goose, also known as the three black goose. It has a black beak, black hair, and black feet. It needs to grow in local fish ponds for three to four months and weighs about 7 pounds. This kind of goose is not polluted, has the best meat quality, and has tender meat and thin skin. The secret to making Gujing roast goose’s skin crispy, juicy and meaty lies in the wood used to bake the goose. The wood used to bake the goose is lychee wood. Because lychee wood has less smoke, less moisture and is strong, the roasted goose cooked with it has a beautiful color. The selection of lychee wood is also very strict. Lychee wood needs to be dried for more than two years, exposed to the sun and rain, and naturally air-dried, so that the moisture and oil in the wood itself are lost. The longer the lychee wood is left to dry, the better the taste of the roasted goose. Gujing Roast Goose is the most time-consuming delicacy. After the goose is slaughtered and its feathers removed, it is inflated before the belly is opened. Then, gently cut open the goose skin with a knife and insert your hands along the edge of the viscera to the bottom of the viscera. Gently take out the viscera, and then wash the inner cavity of the goose repeatedly. The goose's belly is then stuffed with secret sauce and sewn with a needle. The zigzag stitching method is usually used. The goose is drenched with crispy skin water and air-dried for three hours before being fired. After firing, the seasonings in the goose's belly are fully absorbed into the goose meat. The fragrance of lychee wood penetrates into the goose meat, adding to the deliciousness of the goose meat. The roasted goose is still exuding heat right out of the oven, with crispy skin and tender meat, which is the most delicious. When it comes to making roast goose at home, it can only be said to be a home version. No matter the choice of goose, materials used, or cooking utensils, it cannot compare with the authentic version. It is really challenging to make this roast goose, and it is the first time to make it. All the seasonings are not strictly weighed. I just make them based on my own taste. The finished product is quite satisfactory in terms of taste and color. The roasting time is just right, the skin is crispy and the meat is tender, and it is not inferior to the ones sold outside.

Ingredients

Steps

Prepare half a fresh goose.
Wash the goose and drain the water.
While draining, prepare Huai salt, white sugar, salt, chicken essence, pepper, ginger powder, licorice powder, five-spice powder, and star anise powder.
Roast goose sauce: sugar, hoisin sauce, sesame sauce, black bean sauce, light soy sauce, oil.
Mix the various powders of Huai salt together to make Huai salt, and mix the roasted goose sauce thoroughly.
After draining the fresh goose, spread the roast goose sauce evenly into the goose's belly.
Spread evenly on the other side and marinate for 10 minutes.
Then sprinkle with Huai salt and sprinkle it inside the stomach.
Apply evenly, massage gently to let the goose taste better, and set aside to marinate for half an hour.
Prepare crispy water: 250 grams of water, 50 grams of Zhejiang red vinegar, and 2 tablespoons of maltose. Mix until the maltose is completely dissolved.
Hook the goose with an iron hook and hang it up, brush it with crispy water, brush only the skin side, brush off the sauce, and use a small spoon to slowly pour the remaining crispy water over the goose over and over again until the crispy water is used up.
Then air-dry for three hours, until it reaches a certain level, touch the body of the goose with your hands, your fingers should be dry and free of any moisture or grease.
Place the dried goose on the grilling net, place a baking sheet under the grilling net and line it with tin foil.
Preheat the oven to 190 degrees, put the goose and the baking sheet into the oven, put the baking sheet down on the bottom layer, put the goose on the middle layer, and turn on the hot air circulation to bake up and down.
After roasting for 20 minutes, take the goose out and wrap the feet and wings with tin foil. Return to the oven and bake for 25 minutes.
When it is finally out of the oven, it can be cut into pieces and eaten, or it can be served with sour plum sauce.

Overview

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Ingredients

Steps