Method for stewing goose soup: 1: Wash the slaughtered goose, chop it up, and filter it with boiling water for later use. Wash dried yellow flowers with 100g water, and wash ginger together for later use. 2. Put the goose meat into a clean earthen casserole, add a proper amount of water, put it on the fire, boil it, and cover it with floating powder. Add ginger, simmer for 2 hours, then add yellow flowers and salt, and stew for 30 minutes. Features: easy to learn, the soup is clear and delicious, oily but not greasy, convenient and time-saving.