Burning Goose

The new year on the tip of the tongue is on the rise in all the great cinemas, and the film is the most touching or the love behind it, in addition to the good food, whether it's for the children, for the sons and daughters, for the children, or for the young people who work outside, and it's all over the world. In the video, there is a local food "Sweety Goose" in Guangdong Jiangmen. The burning goose is a traditional food in Guangdong, most notably the Go well, which was passed on to Nam Song with a palace cook who fled with his daughter to the village of the Cinderhole in the West Bank of Silver Lake. The uncooked cook opened a goose-burning shop in the village of Fairy Cave, which, thanks to the charade of the palace, burned geese with a unique fragrance, soon became known for nearly a dozen miles, with a particularly good business. The daughter of the detachor was raised and married to the town of Goui on the east bank of Silver Lake, where she also brought to the town his father ' s secret cooking of geese. This led to the burning of geese from ancient wells and has been transmitted from generation to generation. And the first thing to do is to choose the geese, which are commonly known as the "silver geese" with black mouths, hairs, black feet and three to four months in local fish ponds. The geese are not contaminated, are the best, and are soft and thin. The secret of making goose-skin scavenging juicy and fragrance is still burning the wood used to cook the geese, which is gillwood, because of the small amount of smoke, the small amount of water, the solidness of the wood, and the colour of the burnt goose. The choice of wood for gills is also very strict, and it is drying for more than two years, with sun and rain, with natural wind drying, draining out the moisture and grease of the wood itself, and the longer the gills are tanned, the better the swan tastes. The swans are the most time-consuming food, where they are slaughtered and defunct, then inflate themselves before they open their belly, and then open their skin with a knife, with their hands along the edge of their internal organs to the bottom of their internal organs, gently remove their organs and wash them repeatedly. Then you fill the geese with secret sauce, stitch the geese' belly with needles, usually using the word “sew” method, so that the geese are covered with frowned water, dried by wind for another three hours, so that they are boiled up, burned, the spices in the goose's belly are fully fed into the goose meat, the fragrance of the silhouettes penetrates into the goose meat, the taste of the geese is increased, and the heat of the burning geese is fresh and fresh, fresh and fresh. When it comes to cooking swans at home, it can only be said that it is a family version, and that neither geese nor material can be compared to the original. It's a big challenge to make this roasted goose, and it's the first time that all the spices are not strictly weighed, and they're made of their own tastes, whether they're more satisfactory in taste or color, and that they're just baked, and they're not lost to the outside world at all。