Smoked roast goose raw material: 1 packet of fresh rotten skin, 1/2 cup of shredded mushrooms, 1 bowl of shredded carrots, 1/2 cup of shredded cooked bamboo shoots. Seasoning: 6 tablespoons of soy sauce, 2 tablespoons of sugar, 4 tablespoons of sesame oil, and 1 cup of licorice water (or mushroom water). Making process 1. Mix seasoning evenly for later use 2. Heat an oil pan, add 3 tablespoons of oil, stir-fry shredded mushrooms, shredded bamboo shoots and shredded carrots, add 1/2 seasoning and stir-fry, turn off the fire and set aside 3. Cut the whole stack of bean curd in half with a knife, each half is a little bigger than a soup pot cover (if it is too big, cut it in half), and divide all bean curd into two equal parts (or four equal parts). It doesn't matter. 4. Take a brush with seasoning and brush it evenly on a piece of bean curd, then take a piece off and brush it on the previous piece of bean curd (so that both sides of the bean curd can be stained with seasoning). After brushing one piece of bean curd, put the fried stuffing in the middle, roll up the bean curd, brush the lower layer with seasoning, wrap it with plastic wrap and set aside. 5. Repeat the previous step. Continue to finish other rolls of bean curd. 6. Put the wrapped bean curd into the steamer, and be careful not to let the roll touch the edge of the steamer. Steam for 1 minutes on high fire, and take out the plastic wrap for later use. 7. Take a heat-resistant pot (a pot that can be burned in the air), spread tin foil, pour in black tea (two bags of black tea tea bags can be torn and poured out, and oolong tea can be used, with different fragrance), and put in about the same amount.