Mushroom and Goose Broth
1.
Cut the peeled goose into pieces and wash
2.
Boil water in the pot, and blanch the goose meat to remove blood after the water is boiled.
3.
Prepare the seasoning
4.
Heat oil in a pan, add the cut seasonings and sauté until the oil is hot
5.
Stir fragrant goose with some cooking wine
6.
Add a big bowl of water
7.
I like the scent of hawthorn in the soup. Although it is very light, it can remove some oiliness. Add a few hawthorns
8.
Prepare the shiitake mushrooms
9.
Add the mushrooms when the goose is almost cooked
10.
Cook for another 15 minutes, add salt
11.
You can serve it out
Tips:
This is the little tender goose raised back then, so it doesn’t take too long to cook. I shared it for almost an hour.
Remember to drink goose soup when eating goose meat, it is very nutritious