1. Soak and rinse the young goose meat, soak the vermicelli in warm water, and prepare various seasonings
2. Young goose meat in a pot under cold water, add cooking wine, ginger slices, and green onions to a boil, skim off the foam, remove and drain the water for later use
3. Put vegetable oil in the pot, add rock sugar and heat slowly on low heat until the rock sugar melts and turns brownish red, pour the goose meat and stir fry for the sugar color
4. Pour in cooking wine and soy sauce, stir fry evenly
5. Fill in the clear soup, it is better to have the goose meat, add the green onion, ginger, pepper, star anise, cinnamon and grass fruit in it
6. Put the orange meat in, bring to a boil, turn to low heat and simmer for 30-40 minutes, add the soaked vermicelli and simmer until soft
7. After harvesting the juice over high heat, add salt to taste, sprinkle chopped green onion, and serve
