Goose Hot Pot in Clear Soup "Goose Hot Pot in Clear Soup" is generally made by stewing. When stewing, it is advisable to simmer over low heat to make the vegetable soup fresh and tender. In order to shorten the cooking time, the pressure cooker method can also be used. The preparation method of "Goose Hot Pot with Clear Soup" is as follows: Choose a fat and tender female goose. When slaughtering, put the goose's blood into a large bowl filled with salt water, then remove the goose feathers, rinse with water, remove the internal organs and wash, and chop off the goose. Cut the goose body into 10 cm long and 5 cm wide pieces, including the head, goose paws, and goose wings. Rinse the blood and put it into a pressure cooker. Add water, 50 grams of ginger, 100 grams of green onions, and 50 grams of cooking wine. , 10 grams of vinegar, then add 5 grams of spices wrapped in gauze, 10 grams of Amomum villosum, 10 grams of Angelica dahurica, and 5 grams of Zanthoxylum bungeanum. Cover with a lid, and after the fire is heated until the air is strong, switch to low heat for about 20 minutes. , remove from the fire, deflate the lid, remove the ginger, green onions and spice packets, add refined salt and chicken essence, scoop out the goose meat and put it into a large pot. After the soup in the pot is clarified, pour the soup into another place. In a large basin. When the guests arrive, take a hot pot basin, put a certain amount of goose meat first, then add the soup, and serve it with the guests' ordered braised vegetables, cold goose blood, seasonal fresh vegetables, etc. and dipping the hot peppers in water. . Special Goose Hotpot Ingredients: About 2000g of fat goose, 50g of shiitake mushrooms. Seasonings: ginger, onions, garlic, pepper, Sichuan peppercorns, fennel, salt, cooking wine, sesame oil, lard, soy sauce, pepper noodles, Sichuan pepper noodles, paste chili noodles, MSG, etc. in appropriate amounts. Side dishes: tofu, enoki mushrooms, frozen mushrooms, Chinese cabbage, lotus cabbage, mung bean vermicelli, mung bean sprouts, etc. Production method: 1. Slaughter the goose, cut off the internal organs, wash them, cut the internal organs into pieces, cut the goose into 3 cm pieces, marinate slightly with cooking wine and salt, add water to the pot and bring to a boil, add the goose pieces and boil to remove the blood foam, add shiitake mushrooms (use warm water (bloomed), ginger cubes, onion knots, pepper, Sichuan peppercorns, and fennel (wrap in gauze) reduce to low heat and simmer for 1 hour and set aside. 2. Slice the tofu, tear the enoki mushrooms and frozen mushrooms into pieces, cut the Chinese cabbage into sections, slice the lotus cabbage, cut the mung bean vermicelli (soften with warm water) into pieces, wash the mung bean sprouts and set aside. 3. Mix chopped green onion, minced ginger, minced garlic, sesame oil, soy sauce, pepper noodles, paste pepper noodles and MSG into dipping water. 4. Remove the ginger, scallion knots, pepper, Sichuan peppercorns, and fennel from the goose soup pot, add pepper noodles, lard, salt, and MSG, bring to a boil, and then cook side dishes for dipping in water. Flavor characteristics: The soup is clear and oily, the goose meat is tender and smooth, the mushrooms are delicious and nutritious. Technical tips: Repeat the foaming process several times until the soup is clear. Pour the water used to ferment the mushrooms into the soup pot to make the soup fresher.