Guangzhou traditional roast barbecue meat. Derived from goose duck, goose to in smaller black and brown goose Qingyuan preferably, to the wings, legs, whole organs geese, blowing, five spice coating, slit the belly, skin water hot rolling, the cold water too, uniform sugar skin, dry air is then pickled, and finally hanging on an open flame or in an oven baked rotated, cut pieces on the disc, can be fed. Roast color red, delicious taste. Guangzhou market goose numerous shops, the most famous is the causeway Yu Kee roast goose restaurant.

practice

raw material

A light geese, 15 grams of salt, 5 g allspice, ZhuHou sauce 25 grams, 10 grams of sugar, sand ginger 5 grams, 10 grams soy sauce, vinegar 500 g, 200 g maltose, 2 g orange dye.

Process

Preparation: a light geese, organs removed from the tail, do not break the skin, lungs were removed and cleaned gas pipe, blowing small holes in the nape of the neck.

Fill belly: The 15 grams of salt, 5 g allspice, ZhuHou sauce 25 grams, 10 grams of sugar, sand ginger 5 grams, 10 grams soy sauce mix, filling into the belly, put on the tail end of the needle hole with a goose.

Popi: blow holes from the skin with water washout rolling, pouring head to a uniform body at each of goose.

Bait: left hand left, first on the left wing, first insert the hook wing nest, and then hook the right wing, goose penetrate the ring.

Epithelial: vinegar 500 g, 200 g maltose, 2 g orange dye is placed within the container, stir the hot squat, goose taken in shower.

Drying: simmered with roasted goose the body to dry.

Lower furnace: fierce fire 25-30 minutes to Serve crispy.

Serve: pulling needle tail geese, drain the water within the chamber, cut into pieces and serve.