Accessories: Rhizoma Dioscoreae (30g), Radix Glehniae (15g) and Polygonatum odoratum (15g).

Seasoning: salt (3g), monosodium glutamate (1g), cooking wine (5g), pepper (1g), onion (10g), ginger (5g) and chicken oil (10g).

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working methods

1. Wash the goose first, blanch it thoroughly in a boiling water pot, take it out and shred it.

2. Wash the pork, blanch it in a boiling water pot, remove it and shred it.

3. Wash Rhizoma Dioscoreae, Radix Glehniae and Rhizoma Polygonati Odorati respectively, put them into gauze bags and tie their mouths tightly.

4. Pour a proper amount of chicken soup into the pot, add shredded goose, shredded pork, medicine bag, refined salt, yellow wine, pepper, onion and ginger slices, and cook until the meat is cooked. Pick out minced onion and ginger, sprinkle with chicken oil and season with monosodium glutamate.