The tools used in the professional practice of roast geese sold outside are different from those at home. They have to be made through a series of steps such as cheering, pickling, stitching and scalding. The family version is simpler. It can be easily solved with an oven. The taste is also very good. The skin is crisp and the meat is fragrant, and there will not be too much oil after baking. If you have time, you can try it.


1 / 2 goose
1 / 2 teaspoon sesame oil
3 teaspoons salt
1 teaspoon five spice powder
4 tbsp soy sauce
1 / 2 teaspoon soy sauce
1 teaspoon sugar
5 cloves garlic
1 tbsp maltose
1 small piece of ginger
Proper amount of water


Step 1
Half a goose is cleaned

Step 2
Chop garlic and ginger; Mix raw soy sauce, salt, sesame oil, sugar and five spice powder to make marinade

Step 3
Pour ginger, garlic and marinade on the goose

Step 4
Spread the sauce evenly by hand and touch it for a while, then marinate it for about 2 hours, turn it over and touch it halfway

Step 5
After curing, remove the ginger and garlic from the goose and put it on the Internet to dry

Step 6
After air drying, brush the top and bottom of the goose with honey, which is mixed with maltose and warm water

Step 7
Preheat the oven for two minutes, spread tin foil on the baking tray to receive oil, put the goose on the baking net, place it on the oven for the third layer, heat it up and down with hot air, adjust the temperature to 220 degrees, and bake it for 25 minutes

Step 8
Take out the easily scorched parts under the goose wings and legs, wrap them with tin foil, and brush the honey again

Step 9
Then put it into the oven and bake it at 210 ℃ for another 20 minutes