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脆皮烧鹅的做法
更新时间: 2021-04-27 06:24:24  

1、将光鹅去油油、肺、喉,洗净,沥干水份。把 (烧鹅盐) 放入鹅肚内手搽匀,再加入生猪酱搽匀,最后加入玖 瑰露 酒、蒜肉、切碎的干葱肉、八角最后鹅尾针把刀口处缝好。

2、从鹅颈处充气,吹至鹅身表面发胀,起白色皮即可。烧开水放入己吹气的鹅烫皮,使表皮收紧,然后取出过冷 水。

3、用烧腊钩把鹅挂好,让鹅身惊干水分,然后淋 (烧鹅皮水)挂在风口处吹约3-5小时。

4、把吹干的鹅挂入己预热的烧炉内,盖上盖子,用大火先将鹅背部烧至起红色,转而烧鹅胸,再转烧两边鹅脚。 烧 至鹅眼突出、色泽均匀,尾部滴出清油便熟(要烧35-45分钟)

5、食用时与酸梅酱伴食,口味甚好。

关键词: 做法

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