1. Slaughter the goose, gut it, wash it, cut it into pieces, cut it into 3cm pieces and marinate it with cooking wine and salt for a while, add water to the pot, boil the goose pieces, remove blood foam, add mushrooms (boiled in warm water), ginger slices, onion knots, pepper, pepper, fennel (wrapped in gauze) and slow fire 1 hour.

2. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice Dutch food, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use.

3. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, roasted pepper noodles and monosodium glutamate into the dipping water.

4. Remove ginger, onion, pepper, pepper and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate to boil, then cook the side dishes and dip them in water.