Chinese Food
Oven made roast goose
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For the first time in my life, I wrote a proper recipe. I gave it to Dou Guo for the first time. I don't have any experience in writing a recipe. Maybe the words are not accurate. I'm sorry to say that I'm a kind of randomly placed material. I don't know how many grams to weigh. Looking at the weight, I guess I'll put it at will. I'm also more casual in cooking. Originally, I just wanted to make a bittern goose when I took out the goose from the quick freeze. At last, the finished product became a roasted goose Geese. Women's mind can't guess my way. At first, it was because I wanted to make brine geese. I didn't like to eat greasy skin (although I didn't eat it myself, I couldn't see it. I had to force the oil out of the skin) so I fried the goose skin and then marinated it. In fact, if you want to bake at last, you can omit this step. I find it much more difficult to write a recipe than to cook. It took me two hours to write this recipe - the dish has been finished long ago
Cooking ingredients
Cooking Steps
Step1:First, clean the goose and drain it a little. For the convenience of putting it in the pot, I cut the goose in half. Put a little oil in the pot. After the oil is hot, boil it with sugar. Put the goose in the pot (skin down). Put ginger. Fry until the oil is almost out. This step is actually to explode the goose.
Step2:Put water in the pot before the goose. When the water boils, cook the cooking wine. Wash the prickly ash, cilantro, cinnamon and fennel, and then put them in. Pour in a proper amount of soy sauce and salt to open the brine (because I didn't want to write the recipe. I didn't take a picture of the materials. This picture still wants to be taken for my friend deser, I only have it in the brine goose
Step3:To what extent? I think it's personal. You like to eat soft meat. Just marinate it for a long time. Cook the meat thoroughly. If you like to eat chewy meat, cook less time. (I tried the stewed goose, which is also very delicious.) cook it. After turning off the fire, soak the duck overnight. Bake it the next day.
Step4:Take the goose out of the soup. The soup should not solidify as shown in the figure above. If it solidifies, take the goose out. Heat the soup a little and melt it, then turn off the fire. Put the goose in again. Wrap it in the soup. One is to melt the solid soup on the goose. The other is to make the color look good when baking. Put it in the tin paper in the baking tray (in order not to wash the baking tray, tin paper must be used. Put the four sides Fold it up as shown in the figure). Place the oven on the second floor from the bottom. The upper and lower tubes are 230 degrees. Bake for 30 minutes.
Step5:It's half baked at noon.
Step6:Continue to bake the remaining half at night.
Cooking tips:1. I don't remember the weight of a goose. Everyone looks at the quantity of bittern in their house. When I used my octagon, I found it was gone. So I didn't put it. You can put it if you have. 2. Don't waste the rest of the marinade. It can be used to stew radish or cabbage and baby cabbage. It's very good. There are skills in making delicious dishes.
