Roast goose

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Ingredient mixing

net goose 1750g, pumpkin 50g, soy source 50g, Shaoxing Wine 50g, salt 30g, coriander 25g, lard 1500g, sour and sweet radish 150g, pepper oil 25g, amylum 25g, Chinese cinnamon 25g, Tsaoko amomum fruit 25g, Liquorice 25g,

Cooking method

Put Chinese cinnamon, aniseed and liquorice in a small cloth bag. Tie the end of the bag. Put it in a boiling wok. Add clear water 3000g, soy sauce, refined salt, white sugar, Shaoxing wine, coriander head and pumpkin and boil them with a common fire. Add fat goose and boil for 10 minutes with a slow fire. Pour the water in the cavity and again put it in the wok. Turn it while boiling. Goose is done in about 40 minutes. Take it out and dry it in the sun. Cut two pieces of goose flesh. Chop the chine into pieces. Spread 10g of wet starch on the pieces and smear another 20g starch on the skin of goose. Heat a cooking vessel with a common fire. Heat oil until it's 40% or 50% done. Put in goose bone first and then goose flesh( skin zenithward). Steep and fry them in oil with the vessel away from the fire. Take the vessel back on fire and continue to fry until the bone becomes hard, skin becomes crisp and they appear a golden color. Place goose in a plate. Aslant slice goose flesh into pieces of 6cm long, 4cm wide and 5cm thick. Cover it on the bone. Sprinkle pepper oil on them. Use acid and sweet radish and coriander as the margin. Serve with sweet sauce.