【餐馆级别的广东烧鹅配方】
环境准备：
确保烹饪区域清洁无杂物，烹饪工具消毒并布置妥当，确保食品安全。
确保已安排必要的工作人员并进行了一天的任务分配。
配料准备：
鹅 - 10只（每只约4磅）
姜 - 500克
葱 - 500克
料酒 - 1升
五香粉 - 150克
白胡椒粉 - 50克
食盐 - 200克
猪油 - 2千克
蜜糖 - 1.5千克
生抽 - 250克
鹅的处理、腌制：
每只鹅都要清洁干净，内脏清空，然后腌制。
制作腌制料，包括姜片、葱段、料酒、五香粉、白胡椒粉和食盐，把他们混在一起。
将腌制料填入每只鹅的内部，攥好口，将鹅完全浸入腌制液中，进行4-6小时的腌制。
制作猪油腌料和蜜汁腌料：
猪油慢慢溶解，滤除杂质，然后加入食盐、五香粉和白胡椒粉搅拌均匀，制作猪油腌料。
将蜜糖、料酒、生抽、温水放入锅中，慢慢热至糖溶解，过滤杂质，制作蜜汁腌料。
鹅的处理和腌制（续）：
腌制4-6小时后取出鹅，清除腌料，擦拭干净。
把猪油腌料均匀地涂在每只鹅的内外，然后将其挂起来风干4个小时。
鹅的烹饪：
根据需要将悬挂的鹅进行蜜汁腌料涂抹，然后进入前期预热到170°C的烤炉中烘烤。
整个烹饪过程需要大约90分钟，中间需要把鹅取出2-3次，每次涂抹蜜汁腌料。
最后5分钟，把烤炉加热到200°C，让鹅皮变得更脆。
鹅的切割和托盘：
烹饪完成后，把鹅取出放到切割板上，分割成适合的份量，然后托到盘子上。
按照数量为顾客准备储备，并根据需求将每只烧鹅瞬间切好并上菜。
这就是餐馆制作烧鹅的基本流程，一般来说，餐馆规模的烹饪过程会有更多的外部变数和调整，包括对味道的微调，需要熟练的厨师去把控。
Recipe for Restaurant-Quality Cantonese Roast Goose
Preparation:
Ensure a clean and sanitized cooking area, and arrange necessary staff for the day's tasks.
Clean and gut each goose.
Prepare the marinade mixture with 500g of ginger slices, 500g of scallion segments, 1 liter of cooking wine, 150g of five-spice powder, 50g of white pepper powder, and 200g of salt. Stuff each goose with the marinade mixture and let soak for 4-6 hours.
Lard and Honey Marinade:
Slowly melt 2kg of lard, remove impurities, then mix in 200g of salt, 150g of five-spice powder, and 50g of white pepper powder to create the lard mixture.
Combine 1.5kg of honey, 1 liter of cooking wine, 250mg of soy sauce, and warm water in a pot and heat until the honey dissolves. Filter out impurities to create the honey marinade.
Continued Preparation and Marination:
After marinating, remove the geese and wipe them clean.
Spread the lard mixture evenly inside and outside each goose, then hang and let air dry for 4 hours.
Cooking:
Brush the geese with honey marinade and bake in a preheated oven at 170°C for approximately 90 minutes. Remove the geese from the oven 2-3 times during the process to brush on more honey marinade.
During the last 5 minutes of cooking, increase the oven temperature to 200°C to make the goose skin extra crispy.
Serving:
After cooking, chop the geese into appropriate portions and serve on a platter.
Prepare reserves based on the number of customers and dish out each portion as needed.
This is the basic process for making restaurant-quality Cantonese roast goose. In practice, cooking in a restaurant can involve external variables and adjustments, including fine-tuning flavors, all of which are dependent on a skilled chef.