Apart from needing a ninety-day-old black-brown goose, you also need a professional drying room and oven, and some other ingredients and seasonings, which are quite complicated.
After watching the video, the idea of making it myself was extinguished, but the thought of going to Lin Ji to taste it became more intense and apparent.
With such complicated procedures, the taste of the roasted goose must be extraordinary, right?
At eight o'clock in the evening, when Chen Yuanyuan got off work and was happily tasting roasted goose, Lin Xu brushed all the goose carcasses with crispy skin water and hung them in the drying room.
Only a small fan was turned on inside, just to prevent the goose skin from drying too much.
After explaining the necessary precautions to Wei Qian, Lin Xu bid farewell to everyone, hugged Dundun, and drove home with Shen Jiayue.
As soon as they got home, while Dundun was sharpening its claws on the cat scratcher in the living room, Shen Jiayue said:
