Goose head, goose feet, goose wings, goose liver and other internal organs are made of Huaxi's fat and tender goose to make a pot-stewed taste. Cut the goose into pieces and cook in a pot, add spices and seasonings, and continue to simmer. After leaving the fire, take out the seasoning bag and spice bag, and add salt and monosodium glutamate. When serving, add goose soup and goose meat to the hot pot basin.