There are many stalls for roast goose and roast duck in Zhanjiang city. It is said that you don't have to come all the way to eat this kind of food. You may not know that there are many roasted geese, but the ancient method is still used now, and it is rare to buy them with charcoal fire. Look at the roast meat stalls or restaurants. Even if the roast goose they make looks good, it will be crisp and tender in the end. But in order to save time and convenience, it is basically cooked by electric stove, and even the temperature control and timing are used, so the roast goose is "digital roast goose". I can't say it's not delicious, but I always feel something is missing.
When we saw the golden, bright and fat roast goose hanging in the shop, there was a strong fragrance coming to the nose immediately. Wow, this is great. I'm going to faint. The phrase "Taibai smells the fragrance and Liu Ling knows the fragrance stops" can describe our mood at this time. I walked into the pine shed, and before my little sister took me into the box, I went to the mysterious roast goose room in the back to see if the roast goose was really made of litchi wood. The roast goose room is not big, and the most striking thing is the big crock. The old donkey put out his head and looked into the crock. There was a dark red charcoal fire burning in the middle of the huge jar bottom, and two red and fat roast geese hung on the side of the jar. There is a row of naked geese hanging at the door of the roast goose house, and only two geese are coated with soy sauce. Listen to the master roast goose: there are two kinds of geese every year. The common goose species for roasting geese are young geese that are one and a half months before and after the Qingming Festival in spring and the Double Ninth Festival in autumn. They grow to be three or four months old and weigh about 3.5 kilograms in local fish ponds. This kind of goose is called black mane goose, which is pollution-free and has the best meat quality. When roasting the goose, the traditional soy sauce is mixed with the unique secret recipe that cannot be circulated abroad, such as sugar, salt, wine, minced garlic, spiced powder, etc., stuffed into the belly of the goose, tied tightly with a rope, shaken evenly, smeared with wheat sugar, and burned with litchi firewood. Hang the goose on a hot stove, put a wok with water under the stove, scoop up goose oil to avoid burning the goose, and barbecue for about 40 minutes on medium heat.
"We often use litchi to roast goose in the ancient way, and never use an electric stove to burn it. Litchi firewood has a hard texture, less smoke, long and mild fire. The older the lychee wood, the more fragrant the goose. " A master with a roast goose revealed the secret of the roast goose sutra to us. It is said that the key to roast goose with litchi firewood is to master the temperature, which should not be too low or too weak. In this way, the fragrance emitted by the seasoning pre-filled in the goose can penetrate into the goose meat well. At the same time, the goose body will also present a symmetrical golden color, and the goose skin will be crisp. After a while, the master cut the half-cooked goose into the boss's plate, and all our side dishes filled the table. Looking at the unusual farm food, several people couldn't help spitting their tongues: "Wow, I'm sure I can't finish it!" "Unexpectedly, half a big roast goose was soon eaten up. It is a great pleasure in life to enjoy these fireworks-flavored roast geese in a place full of peasant flavor!