2500 grams of lion goose, 50 grams of eggs, 250 grams of tofu, 250 grams of goose gizzard, liver, palm and private wings.

condiments

Broth10000g. Seasoning: refined salt 150g, rock sugar 200g, monosodium glutamate 50g, yellow wine 150g, rose wine 150g, seasoning package (onion 30g, coriander 50g, garlic 10g, red pepper 5g, aniseed 2g, pepper 2g, pepper 5g.

working methods

1. Cut off the feet and wings of the goose, take out the internal organs, wash them, put them in a salt bucket and cook them with slow fire. Soak the goose gizzard, liver, goose web and wings for 1 hour, and soak the goose body for about 2 hours, then take it out and let it cool.

2. Fry the tofu in hot oil until golden brown, and put it in salt water for 10 minute.

3. Cook the eggs, shell them and put them in salt water 15 minutes.

4. Slice the tofu at the bottom, slice the goose gizzard and goose liver, cut the goose's feet and wings into small pieces, boneless the goose and put them into the platter respectively. Heat the brine juice and pour it on the dish, so that it is convenient to pour out the brine juice and serve.