Production method:
1, add water to the boiling pot, and add two thick soup treasures.
2. After boiling, add onion and ginger slices.
3. Put in two red dates.
4. add mushrooms.
5. According to the maturity of the ingredients, put the ones that need to be cooked for a long time, such as meatballs (or sliced meat). degree
6. Add pig blood.
7. add mushrooms.
8. Add prawns.
9. Add fans.
10, and finally put away the cooked dishes.
1 1, you can eat it directly.
Extended data:
In ancient times, in addition to roasting, there was also a method of "sealing the goose": "Wash the goose, apply a layer of sesame oil inside and outside, fill the belly with fennel, anise and green onion, wrap it tightly with green onion and use it for external use. Put the tin can, cover it, put it in the pot and cover the brazier. When the soup is cooked, the tendons enter the human body and the bottom is the degree. Goose people can live without juice, and the naturally rising smell is dignified and beautiful. Add bad oil or soy sauce vinegar when eating.
(Gu Zhong's "A Qing Dynasty Man: A Record of Raising Goose") There is an "altar goose": "The goose is cooked to half-cooked, finely cut, and put in a small altar with ginger, pepper and fennel. A layer of meat, a layer of material, a layer. The leaves are very tight and have been scalded with boiling water. Break the altar and cut the food.
(Zhu Yizun in Qing Dynasty: The Secret of Eating Fresh Flood) But it is famous that Ni Yunlin wrote "Roast Goose" in Yunlintang Dietary System Collection: "Wash a whole goose, wipe its belly with salt San Qian, stuff it with onion broom and sprinkle it with honey wine.
Steam a big bowl of wine and a big bowl of water in the pot and hold it with chopsticks to keep the goose away from the water. Use two bunches of mountain grass in the kitchen and burn it slowly. When the pot cover is cool, uncover the pot cover, turn the goose over, and still seal the pot cover for steaming. Use another bundle of firewood and burn it to the limit. Once the firewood kills itself, don't mess with the lid. Seal it with paper towel paste and wet it with water when it cracks. Cooked in the pot, not only the goose is rotten as mud, but also the soup is delicious.
Baidu encyclopedia-Gushi goose kuai