Dry roast goose(gan shao yan e )

Dry roast goose method:

Raw materials for dry roast goose:

One goose (1750g), 50g Southern ginger, 250g soy sauce, 50g white sugar, 50g Shaojiu, 30g refined salt, 25g coriander, 1500g lard (100g consumption), 150g sweet and sour radish, 25g pepper oil, 25g starch, 5g cinnamon, 5g star anise and 5g licorice.

Processing steps of dry roasted goose:

1. Put cinnamon, star anise and licorice into a small cloth bag, tie the mouth, put them into a soup pot, add 3000 grams of water, soy sauce, refined salt, sugar, coriander head, Shaojiu and Nanjiang, boil them over medium heat, add fat goose, turn to low heat and roll for about 10 minutes, pour out the soup in the goose cavity, then put them into a soup pot and roll them for about 40 minutes. Take out the goose and dry it in the air, remove the four column bones, chop the goose spine into a square, apply 10 grams of wet starch on it, and then apply 20 grams of wet starch on the goose skin.

2. Heat the oil tripod over medium heat. When the oil is 50% hot, first put down the goose bone and then put the goose meat (skin upward). Deep fry and soak it away from the fire. Then bring it back to the stove. Continue to deep fry until the bone is hard, the skin is crisp and golden. Pick up the goose bone and put it into the dinner plate. Cut the goose meat with a knife to 6 cm long, 4 cm wide and 5 mm thick

The characteristics of dry roasted goose are as follows

It is purplish red in color, crisp in skin and tender in meat. It is sweet and fragrant. It is tasted with sweet sauce and has Chaoshan flavor.

To dry roast goose, it is necessary to pay attention to:

Geese are large-scale migratory birds, which are similar to domestic geese and belong to migratory birds. They return to the north after the spring equinox and return to the South after the autumn equinox every year.

Dry roast goose

Dry roasted goose is a famous traditional dish with rich flavor and color, belonging to Chaozhou cuisine of Guangdong cuisine. Heat the oil pot over medium heat. When the oil is 50% hot, first put down the goose bone and then put the goose meat (skin upward). Remove the goose bone from the fire and fry it. Then bring it back to the stove. Continue to fry until the bone is hard, the skin is crisp and golden. Pick up the goose bone and put it on the plate. Cut the goose bone into 6cm long, 4cm wide and 5cm thick slices with a knife. Cover the goose bone with pepper oil. Garnish with sweet and sour radish and coriander, Serve with sweet sauce. Features: purplish red color, crisp skin, tender meat, sweet flavor, dip in sweet sauce to eat, with Chaoshan flavor.

Dish name

Dry roast goose

Main materials

1 Goose (1750g), 50g Southern ginger, 50g soy sauce, 50g Shaojiu, 30g refined salt, 25g coriander, 1500g lard (100g consumption), 150g sweet and sour radish, 25g pepper oil, 25g starch, 25g cinnamon, 25g star anise and 25g licorice.

practice

: 1. Put cinnamon, star anise and licorice into a small cloth bag, then put them into a soup pot, add 3000g of water, soy sauce, refined salt, sugar, Shaojiu, coriander head and ginger, boil them over medium heat, add fat goose, turn to low heat and roll for about 10 minutes, then pour out the soup in the goose cavity, and then put them into a soup pot and roll for about 40 minutes until cooked. Take out the goose and dry it in the air, remove the four column bones, chop the goose spine into squares, apply 10 grams of wet starch, and then apply 20 grams of wet starch to the goose skin.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Shao Yan E