Taste: salty. Technology: original stew.

Production materials of winter bamboo shoots and goose web;

Ingredients: 500g goose web and 250g winter bamboo shoots.

Seasoning: 4g of salt, 50g of cooking wine, 2g of monosodium glutamate, 5g of sesame oil10g, 5g of onion and 0g of ginger10g.

Teach you to burn goose paws with winter bamboo shoots, and burn goose paws with winter bamboo shoots.

1. Wash the goose web first, chop off the tips of claws, then chop it in half, then blanch it with boiling water, add1500g of water to the casserole, boil it, skim off the floating foam, move it to low heat, and cook the goose web until it is 80% cooked.

2. Shell the winter bamboo shoots, cut them into strips of 3.3 cm, blanch them with boiling water, put them into the goose's feet pot, and when the goose's feet and winter bamboo shoots are ripe, add the onion, ginger, yellow wine, refined salt and monosodium glutamate, take them out of the pot, put them into a soup bowl, and sprinkle with sesame oil.