Ingredients: \ x0d \ x0d \ A fat goose is about 2000g, and mushrooms are 50g. \ x0d \ x0d \ Seasoning: \ x0d \ x0d \ ginger, onion, garlic, pepper, pepper, fennel, salt, cooking wine, sesame oil, lard, soy sauce, pepper noodles, pepper noodles and monosodium glutamate. \ x0d \ x0d \ Side dishes: \ x0d \ tofu, Flammulina velutipes, frozen mushrooms, Chinese cabbage, Dutch cuisine, mung bean vermicelli, mung bean sprouts, etc. \x0d\\x0d\ Production method: \x0d\\x0d\ 1, slaughter the goose, clean the internal organs, cut the internal organs into 3cm pieces, marinate the goose with cooking wine and salt for a while, then boil the goose with water to remove blood foam, and then add mushrooms (boiled in warm water), ginger slices and scallion. \x0d\\x0d\2。 Slice tofu, shred Flammulina velutipes and frozen bacteria, shred Chinese cabbage, slice Dutch cuisine, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use. \x0d\\x0d\3. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, Chili sauce noodles and monosodium glutamate to make a dip. \x0d\\x0d\4。 Remove ginger, onion, pepper, prickly ash and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate, and boil. Then, dip the side dishes in water to eat.