Ingredients: 2 pieces of goose, 200 grams of mushrooms, 100 grams of prawns, 100 grams of mushrooms, 220 grams of meatballs, 2 thick soups, 200 grams of vegetables, 10 grams of green onions, 5 grams of ginger, 20 grams of vermicelli, 200 pig blood

Preparation method: 1. Add water to the boiler, 2 grams of red dates, appropriate amount of water, and add two thick soup pots.

2. After boiling, add green onions and ginger slices.

3. Add two red dates.

4. Add the mushrooms.

5. According to the maturity of the ingredients, put the ones that need to be cooked for a long time first, such as meatballs (or meat slices).

Degree 6. Add pig blood.

7. Add mushrooms.

8. Add the prawns.

9. Add fans.

10. Put the easy-to-cook vegetables at the end.

11. It can be eaten directly.

Extended information: In ancient times, the method of eating goose, in addition to roasting, was "sealing the goose": "Cure the goose, apply a layer of sesame oil inside and outside, stuff the belly with fennel, aniseed and green onions, and wrap it tightly with long green onions externally. Put it in a tin can and cover it.

Place the pot in a pot and cover it with a fire pot. Boil the soup with the ribs until the bottom is cooked. The goose will naturally rise and taste strong and delicious (clearly).

Gu Zhong: "Yang Xiaolu") has "tan goose": "The goose is half cooked, finely chopped, and put into a small jar with ginger, pepper, fennel and other ingredients.

One layer of meat, one layer of ingredients, layer by layer.

The Ruo leaves are tied very tightly and boiled in boiling water.

Break the altar and cut the food.

(Zhu Yizun of the Qing Dynasty: "Shi Xian Hong Mi") But the famous one is "roast goose" recorded in Ni Yunlin's "Yunlintang Food System Collection": "Write a whole goose, and rub its belly with three qian of salt.

Stuff a broom with green onions, and smear it all over the body with honey and wine. Put a large bowl of wine and a large bowl of water into the pot and steam them. Use chopsticks to set them up so that the goose doesn't get close to the water.

After the pot lid is cold, open the lid, turn the goose over, and steam it with the lid still closed.

, do not pick the pot lid. Seal it with tissue paper and moisten it with water when it is dry.