1. Scrape the goose web clean, cut off the claw tips, cut the upper side of the metacarpal with a knife, and cut off the calluses at the bottom of the palm. The calluses are yellow.

Selected melons and skins.

2. Set the pot on fire, add appropriate amount of water, blanch the goose web thoroughly, then rinse it with cold water, put the goose web into a container, add 10g Shaoxing wine, onion, ginger slices and appropriate amount of water, steam for about 50 minutes on medium fire, and when the goose web becomes soft, cool it slightly, and scrape off the joints on the goose web along the seam.

3. Clean the pot, add chicken soup and refined salt, boil and cool, add 240 grams of Shaoxing wine and fragrant grain and stir well. Cut the goose web into slightly thick silk, put it neatly in a covered bowl, then cover it with gauze, put the stirred fragrant granules on the gauze in the covered bowl, spread it out and cover it again, and take out the gauze and dregs for about 3 hours. Take out the goose web and put it in a plate. Cut cucumber skin into 8 autumn leaves. Cut the cherry in half and decorate it around the goose web.

Ingredients: goose web 12. Material: two pickles. ?

Remove the claws, bones, stew and scoop up the goose web. Arrange the goose web vertically with a bowl mold, like the main flower core, add pickles (slice it in clear water for about 20 minutes to make it salty), and then steam it in a steamer. Buckle the flower bowl when taking the vegetables and add Tonga monosodium glutamate.

500 grams of goose web, 50 grams of winter bamboo shoots, 25 grams of cooked ham, 25 grams of water-soaked mushrooms, 25 grams of cooked chicken oil, 6 grams of salt, 20 grams of monosodium glutamate 1 g, onion, ginger slices 10 g, and a proper amount of fresh soup.

eating habits

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1. Peel the goose web, wash it, put it in a boiling water pot and cook it for 45-60 minutes. When cooked, take it out and let it cool a little. Cut a small incision from the back of the palm with a knife, remove the toenails and metacarpal bones, and soak them in a fresh soup bowl for about 1 hour to increase the flavor of goose's feet. Cooked ham, washed winter bamboo shoots and mushrooms are all cut into rectangular thin slices.

2. Take a large bowl, put onion slices and ginger slices on the bottom of the bowl, then code ham slices, winter bamboo shoots slices and mushroom slices. Finally, put the goose feet out of the fresh soup bowl neatly, sprinkle with salt and monosodium glutamate, pour in the fresh soup soaked in the goose feet, cover it and put it in the drawer.

Put it on a water pot and steam it with high fire and boiling water 15-25 minutes. When the goose web is tender and smooth, take out the drawer, turn it over in another big plate, pick out the onion and ginger slices, and pour in the melted chicken oil.

1. Wash goose feet and goose wings, and control the moisture.

2. Put the washed goose's feet and goose's wings in a water pot and stew until they are half cooked, then take them out.

3. Wash potatoes and lotus roots, cut into pieces, and wash bean sprouts.

4. Add oil, saute ginger and onion, saute goose's feet and goose's wings until at least golden brown.

5. Put the potatoes and lotus root slices washed in advance into the pot and continue to fry until they are nearly cooked, and then continue to add bean sprouts.

6. Add seasonings to the pot, such as salt, monosodium glutamate, chicken essence, pepper, onion, ginger, soy sauce, pepper, pepper, yellow wine, star anise and fennel.

7. Remove after frying and sprinkle with chopped green onion and sesame seeds.