Accessories: ham 15 grams of asparagus 15 grams of mushrooms (fresh) 10 grams

Seasonings: ginger 5 grams of salt 5 grams of monosodium glutamate 1 gram of green onion 5 grams of duck oil 10 grams of each moderate amount

Braised goose palm practice:

1. goose feet and wings (goose palms) in a pot submerged in water, stewed until the six ripe time to take out the goose palms on the surface of the gently knife straight scratch a mouth, pick off the toe bone and palm bone, soaked in 150 ml of duck broth for about 1 hour;

2. The goose's palm surface with a knife gently straight cut a mouth, pick off the toe bone and palm bone, with 150 ml of duck soup soaked for about 1 hour;

2. scallions and ginger washed, scallions cut into segments, ginger slices;

3. asparagus shells, cut off the old root, washed, boiled, sliced;

4. shiitake mushrooms to remove the tip, cleaned, sliced;

5. cooked ham slices;

6. in a large bowl put the scallion first In a large bowl, put green onion and ginger slices;

7. Put bamboo shoots, ham and mushrooms in 3 rows, and then put goose palms (wrists to the center of the bowl and palms to the outside) neatly;

8. Add monosodium glutamate, salt and 100 ml of duck broth, and steam for 15 minutes, then put it on a plate, remove green onion and ginger, and drizzle with cooked duck fat.

For more information on roasted goose, see Mint.com Food Library/shiwu/shaoezhang