1

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, cut 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 off the blood, put it into a pressure cooker, add clear water, add 50g of old ginger and 6544 green onions. 5g of Amomum Tsaoko, 0g of Amomum villosum10g, 5g of Angelica dahurica10g, 5g of Zanthoxylum bungeanum, cover, turn to low heat for about 20min after fire, leave the fire, deflate, open the cover, pick ginger onion and spice bag, add refined salt and chicken essence, pick goose meat, put it in a large pot, and wait until the soup in the pot is clear.

2

Slaughter the goose, eviscerate it, clean it, cut it into cubes of 3cm, marinate it with cooking wine and salt for a while, add water to the pot, cook the goose, remove blood foam, and add mushrooms (boiled in warm water), ginger slices, onion, pepper, fennel (wrapped in gauze) and slow fire 1 hour.

three

Slice tofu, shred Flammulina velutipes and frozen bacteria, shred Chinese cabbage, slice Dutch food, shred mung bean powder skin (soaked in warm water), and wash mung bean sprouts for later use.

four

Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, pepper noodles and monosodium glutamate into dipping water.

five

Remove ginger, onion, pepper, prickly ash and fennel from the goose soup pot, and add pepper noodles, lard, salt and monosodium glutamate to boil. Then cook the side dishes and dip them in water.