2. Choose a fat goose, put the goose blood into a big bowl filled with salt water when slaughtering, then remove the goose feathers, rinse with clear water, remove the internal organs, chop off the goose head, goose feet and goose wings, cut the goose body into strips with a length of 10cm and a width of 5 cm, rinse the blood, put it into a pressure cooker, add clear water, and add 50g of ginger. Add gauze-wrapped spices: 5g of Amomum tsao-ko, 0g of Amomum villosum10g, 5g of Angelica dahurica10g, 5g of Zanthoxylum bungeanum, cover it, turn down the fire and press it for about 20min, turn off the fire, deflate and uncover it, take out ginger onion and spice bag, add refined salt and chicken essence, pick up goose meat and put it in a big basin.
3. Slaughter the goose, eviscerate it, wash it, cut it into pieces of 3cm, marinate it with cooking wine and salt for a while, add water to the pot, cook the goose pieces, remove blood foam, add mushrooms (boiled in warm water), ginger slices, onion knots, pepper, fennel (wrapped in gauze) and slow fire 1 hour.
4. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice Dutch food, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use.
5. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, roasted pepper noodles and monosodium glutamate into the dipping water.
6. Remove ginger, onion, pepper, pepper and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate to boil, then cook the side dishes and eat them in water.