Secret roasted goose legs
By VicentaLakin
Recipe Recommendations
- goose leg in 1
- goose Chi in 1
- Haitian seafood soy sauce 4 tablespoons
- honey 2 tablespoons
- horseradish appropriate amount
Steps for Secret roasted goose legs
1
Goose Leg Wing Cleaning Water2
Take a container and pour it into seafood sauce3
Join Honey4
More spicy root5
Smuggle evenly6
Water-drying goose-legged fins with a cone or toothpick or needle to put a small hole on them, to make them taste better7
Put the goose-legged wings in the pickle juice8
Take a single plastic glove, wipe it evenly, and massage the goose, and get the pickle full into the meat. Lee9
Put the goose-legged wings in the bag, two more floors to avoid breaking10
Put the rest of the pickles in a fresh bag, massage them again and again for a few minutes, tie them up and put them in the freezer11
I'm going to put the salted goose legs on the grill, and I'm going to paint a layer of pickled juice in a safety bag and a piece of honey on the surface12
In the middle of the pre-heated 200-degree oven, with aluminum platinum paper and the juice and grease that drop in the baking process13
It'll be taken out in about 15 minutes, with a pickle juice on top and a honey on top14
I baked for more than 40 minutes, three times in the course of which I swiped pickles and honey。15
Baked goose legs and wings. Goose wings are sharper and they're ripe, so they'll eat the tartsSecret roasted goose legs Make Tips
1. It is best to use tin paper wraps where it is easy to paste and where the bones are found. I forgot, and I can see that the bone is overbone, that the goose legs are warmer than the chicken legs, that the roasting is properly prolonged, and that if the finished product is too dry, it can be baked with tin paper all the way to lock the water. Without tin paper, the roasted goose legs chew with a little resilience, the more they taste。