Roast Goose, Chaozhou Style(chao zhou shao yan e )

Chaozhou roast goose method:

Raw materials for Chaozhou roast goose:

One light Goose (about 2kg is suitable). Brine ingredients: 500g raw soy sauce, 100g old soy sauce, 200g clear water, 75g cooking wine, 100g Shantou South ginger, 5g Sichuan pepper, 5g cinnamon, 5g large sauce. Seasoning: 800g vegetable oil (70g), a little coriander, a little pepper, 25g big oil, 100g wet starch, 5g monosodium glutamate.

The processing steps of Chaozhou roast goose are as follows:

1. Clean and dry the goose, then soak it in brine.

2. Take out the frozen meat, paste 60 grams of wet starch on the goose skin, chop the goose bone into pieces with a knife, and add 40 grams of wet starch.

3. Stir fry the goose and bone with high heat, pour in the oil and bring to a boil. Fry the goose and bone into red and white. Drain the oil after the bone is hard.

4. Put the bone on the bottom of the plate, then cut the goose into pieces and cover the bone with a knife, mix the oil, monosodium glutamate and pepper evenly, pour on the goose, and place the coriander beside the goose. Another 150 grams of sauerkraut (sour ginger or cucumber), 100 grams of Shantou Meigao sauce.

The characteristics of Chaozhou roast goose are as follows

The color is red and white, the bone is crisp, the taste is strong, the meat is fresh, tender and delicious, and the banquet guests have unique flavor.

Roast Goose, Chaozhou Style

Chaozhou roast goose is a famous traditional dish in Chaoshan area of Guangdong Province. It is widely spread in Lingnan area. The color is red and purple, the skin is crisp, the meat is tender, the sweet fragrance is thick.

Materials required

Nanjiang 50g

Star anise 5 g

Sauerkraut 150 g

Refined salt 50g

Coriander leaves 2.5G

White sugar 50g

Pepper oil 2.5G

Wet starch 30 g

Dark soy sauce 250 g

Cinnamon 5 g

Shaojiu 50g

Licorice 5 g

Cooked lard 2500 g

Cooking method

Practice 1

1. Put cinnamon, star anise and licorice into a small cloth bag. Then put it into a earthen basin, add 3000 grams of water, soy sauce, refined salt, sugar, Shaojiu, boil it over medium heat, put it into a fat goose, roll it over low heat for about 10 minutes, pour out the soup in the goose cavity, then put it into a earthen basin, roll it over the soup for about 30 minutes, take it out and cool it, slice two pieces of goose, remove the four column bones, chop the goose spine into cubes, mix well with 10 grams of wet starch, and then put it into the earthen basin Apply 20g wet starch to goose skin.

2. Heat the frying pan with medium heat, add oil to 50% heat, put the goose skin up first, fry and dip it away from the fire, fry and turn it over, fry for about 7 minutes, then bring it back to the stove, continue to fry until the hard skin is crisp and golden, pick it up, pour the oil back to the oil pan, put the goose bone into the dish, cut the goose meat into pieces 6 cm long, 4 cm wide and 5 mm thick, cover the bone, and edge the Hu with sour beet and coriander Sprinkle with pepper oil and serve with Chaozhou sweet sauce.

Practice 2

1. Mix pepper powder, sesame oil, monosodium glutamate and lard into pepper oil, and set aside.

2. Put cinnamon, star anise and licorice into a small cloth bag, put them into a frying pan, add 3000 grams of soy sauce, refined salt, sugar, Shaoxing wine and water, boil them over medium heat, then put them into a small heat, roll the fat goose for about 10 minutes, pour out the soup in the goose cavity, and then put them back into the pan, roll while turning, about 30 minutes until cooked (with chopsticks inserted into the breast bloodless water).

3. Take out the goose to cool, cut off the goose meat on both sides, remove the four column bones; chop the goose spine into squares, mix well with 10 grams of wet starch; coat the goose skin with 20 grams of wet starch.

4. Heat the frying pan over medium heat, add oil and bring to a slight boil. First put the goose bone and then the goose meat (skin upward). Dip the goose bone away from the fire and fry it. Turn it over while frying. About 7 minutes later, bring it back to the oven. Continue frying until the bone is hard, the skin is crisp and golden. Pick up.

5. Put the goose bone into the dish, cut the goose meat into pieces 6 cm long, 4 cm wide and 5 mm thick, and cover the bone. Sauerkraut and coriander on the side of the plate. Pour pepper oil on the goose. Serve with Chaoshan sweet sauce.

Key technology

1. This dish was originally made of wild goose, but now it is replaced by domestic goose.

2. Nanjiang is a special product of Chaozhou, with red skin, yellow meat, ginger fragrance and strong taste. It can be used without ordinary ginger.

3. Deep fry the goose until the chopsticks are inserted into the breast and there is no blood flowing out.

4. Sweet and sour vegetables are used as side dishes, sweet and sour radish and sweet and sour cucumber can be used, the proportion is 500 g of main ingredients, 150 g of sugar, 7.5 g of white vinegar, 5 g of salt, a little fresh pepper, marinate for 6 hours.

5. Chaoan soybean paste, add 100g Chaoan soybean paste into 150g clear water, stir well, filter well, heat wok with medium heat, add 100g cooked lard, add 25g scallion strips, fry until golden yellow, discard, add 0.5g soybean paste and liquorice, 250g sugar, cook for about 10 minutes, remove liquorice after dissolving, thicken with dry flour and star anise, and push well.

Flavor characteristics

1. This is a famous Chaoshan traditional dish, which is widely spread in Lingnan area. It is sold in many shops in Guangzhou. Every family must eat it. It's delicious and palatable. The reason why it is called "Shaoyan goose" is originally made of wild geese. Geese are large migratory birds. They fly to the north after the spring equinox and return to the South after the autumn equinox every year. Because of the change of seasons, flying geese are rare. Moreover, they are protected wild animals, so they are replaced by domestic geese. The production method remains unchanged and the flavor is similar.

2. This product is ruddy in color, crisp in skin and tender in meat. It is served with sweet sauce and has strong fragrance. Eat roast goose, drink beer, eat faster. Sauce with food.

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Chinese PinYin : Chao Zhou Shao Yan E