Recently, the roast goose leg has been on fire, and now I will share the method of making your own roast goose leg at home Autumn and winter check-in challenge
Ingredients used in roasting goose legs: goose legs, green onions, ginger, cooking wine, sugar, light soy sauce, pepper, salt, peanut oil, honey.
Wash the goose legs, use a bamboo skewer fork to pierce small holes in the legs (it is convenient to absorb the flavor when pickling), rub the surface of the goose legs with salt, add cooking wine, green onion slices, ginger shreds, an appropriate amount of sugar, an appropriate amount of pepper, light soy sauce and grasp well, put it in a fresh-keeping bag, squeeze out excess air, and put it in the refrigerator for one night (prolonging the marinating time can make the inside of the goose leg more flavorful).
Take out the goose legs that have been marinated overnight, remove the green onion slices and ginger shreds on the surface, and place them on a cutting board to dry until room temperature. Pour the sauce from the crisper bag into a bowl and set aside.
Set the oven to 180 °C, preheat for 2 minutes, brush the top and bottom sides of the goose legs with peanut oil and put them in the oven and bake for 15 minutes.
After baking for 15 minutes, remove the baking sheet, brush the top and bottom sides of the goose leg with the sauce in the bowl, and continue to bake in the oven for 20 minutes (remember to turn the goose leg over halfway). If you like crispy roasted goose legs, you can repeat the sauce brushing and roasting until the skin is crispy.
After baking, remove and brush with honey while hot. Put the goose leg to warm and slice it with lettuce, cucumber shreds, and carrot shreds, and eat it with better taste.