Method:BBQ




Mother stock supplementary material

Young goose 1 2000 grams, pitted Chinese dates soaked in hot water hot pepper 4, preserved Chinese cabbage 150 grams, ginger 20 grams, Sichuan salt 15 grams, onion section 40 grams, Shao liquor 75 grams, bean drum 30 grams, allspice 2 grams, bittern 400 grams, Chinese prickly ash 2 grams, monosodium glutamate 3 grams, malt sugar 100 grams, sesame oil 20 grams, ground pepper 2 grams


Boils the system method

1st, the young goose will cut the foot's first joint place only, pulls out the internal organs from the wing under shed, the cleaning. Slivers the section the preserved Chinese cabbage cleaning, soaks the hot pepper to cut the section, after Jiang Paipo and onion, bean drum, allspice, Sichuan salt, Chinese prickly ash, the Shao liquor 25 grams, the ground pepper mix evenly, from the goose wing the jaw opening pours into the goose abdomen, locks in the anus with the bamboo slip, uses a length 5 centimeter hard bamboo strip again, puts the goose abdominal cavity from the jaw opening, a bamboo strip top rail, a top of the head chest (popular name " on supports child ").
2nd, hangs the bump on the head with the iron hook, puts in the special-purpose bittern which the fever boils to burn shines to the tight skin when mentions, (malt sugar adds the Shao liquor with the malt sugar juice to mix well), spreads wipes the goose body, hangs in ventilates place air-dries (popular name to dry in the sun semifinished product).
3rd, the bittern 200 grams, the fever boils, pours into the goose endo-abdominal, hangs again the goose in the oven, roasts red to the cutis anserina bright, the goosemeat is ripe when takes out.
4th, when serves food, will pour into the goose endo-abdominal's ingredient to pour does not use, the goosemeat hews the approximately 8 centimeters long, wide the approximately 1.5 centimeters strip, suspends in the plate, the monosodium glutamate scatters the bittern which the pouring burns on the goose body boils, drenches the sesame oil namely to become.


Craft key

1st, this vegetable bakes with Ming Lu, this kind of stove only then all around the fire walls, the top fire mouth completely opens wide, take the charcoal as the fuel. Before roasting, the charcoal must ignite first, only then uses. Otherwise has the smoke, causes the cooked food to come under the influence.
2nd, Ming Lu roasts " the roasted goose ", the color taste is all good, both maintained raw material's fresh taste, and increased the fragrance which the charcoal fire bakes, causes Pi Cuirou to be tender.
3rd, also the available oven roasts, adds the seasoning salt to get interested beforehand, position Italy adjustment firepower size.


Flavor characteristic

¡°soft fever young goose " namely " roasted goose ", for Chengdu famous tradition name meat dishes, is also Sichuan " the Manchus and han Chinese complete meal " one of cuisines. This vegetable is the fat and tender young goose which selects the annual, after ferments the stuffing, the water leakage, the bright semifinished product, to bake and so on many kinds of procedures to make. The end product characteristic has two: First, the goose endo-abdominal is loaded with the preserved Chinese cabbage, to soak the hot pepper, the ginger, the fermented soybean, the spice as well as the onion and so on fragrant fresh taste thick raw material, when bakes, taste of the raw material because of being heated, but in the infiltrometer goosemeat, causes it fresh fragrance to be thick; Second, before the food, re-waters the bittern, does moistens fragrant, crisp, but not oil.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.