Brush the goose web with a brush, cut off the claw nails, cut it in half, put it on a plate, add 20g of raw flour and 7.5 g of pearl oil (1yuan and a half), mix well, fry the goose web until it is deep golden brown, take it out, put the mushrooms and bamboo shoots in an iron pot, and pour it back.

2. Chop pork and ribs into 2 or 3 pieces respectively, stir-fry in a wok, sprinkle with Shaoxing wine, add 2 soups, ham skin, refined salt, 7.5g pearl oil (65,438+0.5 RMB), licorice, cinnamon, ginger, onion and coriander, and roll them together.

3. Use a stewing bowl to remove two bamboo chopsticks and drain the bottom of the bamboo chops. Put the goose's feet in the bowl. Then pour pork, ribs and soup into goose's feet. Make a fire with a charcoal stove and rely on stew. After the fire, simmer for 30 minutes, add mushrooms and bamboo shoots and stew for 20 minutes. Raw juice is about 200 grams (4 Liang).

4. Put the goose web into the bowl one by one. Mushrooms and bamboo shoots also account for a corner. Then put the goose in charge in the bowl. Flower meat, ribs, ham skin, ginger, onions and other things are unnecessary. Pour the juice into the bowl. Before eating, put it in a steamer, take it out about 15 minutes, pour out the original juice, and put the whole bowl of goose feet into a dry pot. Add monosodium glutamate, thicken, pepper, sesame oil and tail oil to the original juice and pour it on goose feet.