1. The goose palm scraped clean, chopped off the tip of the claw, with a knife cut open the upper side of the metacarpal bone, cut off the callus on the bottom of the palm, cucumber choose to use the skin.

2. Put the pot on the fire, put the right amount of water, under the goose palm blanch through the cool water with cool water, put the goose palm in a container, add 10 grams of wine, green onion, ginger and the right amount of water, on the cage over medium heat steaming for about 50 minutes, see the goose palm steaming to soft, a little cooler, along the knife slit, picking clean the bones on the palm of the goose.

3. Net pot on the fire, add chicken broth, refined salt, boil and cool, add 240 grams of wine and lees stirred evenly. The goose palm cut into slightly thick silk, neatly yard in a covered bowl, and then covered with gauze, the stirred incense lees into the covered bowl on the gauze, spread and then cover, bad about 3 hours, remove the gauze and dregs. Take out the goose palms yards in the plate, cucumber skin cut into 8 pieces of autumn leaves, cherries a cut in two, garnished in the goose palms around that into.