Roast goose
By VicentaLakin
The New Year's Eve isn't just a round of soup, it's so delicious, it wants to start a farm. It's a whole roasted goose, a big roasted geese. The children can't tolerate me taking pictures, and it's so delicious, and I said I have to have some geese for the kids this year。
Recipe Recommendations
- big goose in 1
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cumin appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- baiguo appropriate amount
- bandits appropriate amount
- aniseed appropriate amount
- salty fragrance
- roast
- several hours
- ordinary
Steps for Roast goose
1
Five to six pounds of a goose's foot. Clean it up. Take out the guts2
Put all the onions and onions into the goose's belly and load them in the pot3
Add a proper amount of water, salt, wine, fire, little boil4
It'll be cooked as soon as the goose's cooked5
Take out the dryer, brush the black pepper sauce for more than 20 minutes, put it on tin paper6
220 degrees in the oven, 210 degrees preheat for 5 minutes, 30 minutes in the middle and 10 minutes to open the tin. Paper7
Out of the oven。Roast goose Make Tips
1. The length of cooking depends on the size of the goose, which is about an hour. 2. The sauce and barbecue are adapted to their tastes。