One pound of white vinegar, two ounces of big red Zhejiang vinegar, three ounces of maltose, an ounce of Erguotou, a few slices of lemon.
Once in a basin, stir evenly with a spoon, especially the maltose, which needs to be stirred until fully dissolved, for the best coloring effect.
Crispy skin water cannot be boiled, otherwise the acetic acid in the white vinegar and big red Zhejiang vinegar will evaporate quickly.
As for the Erguotou, it mainly serves the purpose of penetration, allowing the crispy skin water to adhere better to the goose.
After completely stirring the maltose, he went to the drying room, took out the already dried goose blanks, and hung them on the workstation to start drizzling the crispy skin water.
The specific method is very simple; hold the basin under the goose with one hand, and drizzle the crispy skin water onto the goose with a spoon in the other hand, ensuring it covers the entire goose.
