(1) Making blanks Choose 2kg to 3kg of fat young geese. After culling, remove the lice, remove the viscera, remove the viscera, remove the wings and feet, and drain the water.
(2) Add 1 tbsp spiced salt powder and 2 tbsp sauce to the abdominal cavity uniformly. Stir the opening with a bamboo needle, and wash the goose body in hot water at 70°C. Then take it out and spread the sugar liquid to the surface of the goose body and hang it in a ventilated place.
(3) seasoning preparation per 1kg goose billet ingredients. 1 spiced salt powder: 4kg salt, allspice 400g, fully mixed evenly Serve. 2 sauce: 1.5kg of soy sauce, 200g of garlic and sesame oil, and a small amount of salt, stir into a sauce, then add 400g of white sugar, 100g of white wine, 200g of green onion, 200g of ginger, 200g of sesame sauce, and mix thoroughly. 3 sugar diluted liquid: commercially available sugar 200g, plus 1kg cold water, stir evenly.
(4) Grilling Using a special oven or oven, the dried goose billets are fed into the oven and roasted on a micro-fire for about 20 minutes. After the goose body is substantially waterless, the fire is continued with the fire, and the oven is kept rolling. Until cooked, the goose chest is turned to the crater and baked for 25 minutes. After the roast goose is baked, it can be coated with peanut oil in order to increase the luster and taste. Roasted goose should be eaten hot and placed for a long time will change its flavor, it is best to be grilled and sold.
(2) Add 1 tbsp spiced salt powder and 2 tbsp sauce to the abdominal cavity uniformly. Stir the opening with a bamboo needle, and wash the goose body in hot water at 70°C. Then take it out and spread the sugar liquid to the surface of the goose body and hang it in a ventilated place.
(3) seasoning preparation per 1kg goose billet ingredients. 1 spiced salt powder: 4kg salt, allspice 400g, fully mixed evenly Serve. 2 sauce: 1.5kg of soy sauce, 200g of garlic and sesame oil, and a small amount of salt, stir into a sauce, then add 400g of white sugar, 100g of white wine, 200g of green onion, 200g of ginger, 200g of sesame sauce, and mix thoroughly. 3 sugar diluted liquid: commercially available sugar 200g, plus 1kg cold water, stir evenly.
(4) Grilling Using a special oven or oven, the dried goose billets are fed into the oven and roasted on a micro-fire for about 20 minutes. After the goose body is substantially waterless, the fire is continued with the fire, and the oven is kept rolling. Until cooked, the goose chest is turned to the crater and baked for 25 minutes. After the roast goose is baked, it can be coated with peanut oil in order to increase the luster and taste. Roasted goose should be eaten hot and placed for a long time will change its flavor, it is best to be grilled and sold.
Dingmin Pharmaceutical supply Isavuconazole API and Isavuconazole Intermediates with high purity and best price. The main products CAS No are as follows:241479-67-4, 241479-73-2, 241479-74-3, 368421-58-3. Sample can be sent if you request.
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Cas 368421-58-3,Isavuconazole Intermediates,2-Amine Hydrochloride
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