Goose Soup with Carrot and Mushroom
A nourishing soup made with goose meat as the main ingredient, slow-simmered with winter bamboo shoots, shiitake mushrooms, carrots, and other complementary ingredients.
Ingredients
Goose meat (cut into small pieces, soaked in cold water to remove blood, blanched, then soaked in cold water)
750 g
Winter bamboo shoots (sliced)
50 g
Shiitake mushrooms (sliced)
100 g
Carrots (cut into chunks)
100 g
Wide vermicelli
100 g
Stock
to taste
Cooking wine
50 ml
Sichuan chili peppers
10 g
Soy sauce
25 ml
Chicken bouillon
5 g
Salt
to taste
Rendered pork lard
to taste
Ginger slices
to taste
Scallion segments
to taste
Star anise
a pinch
Sichuan peppercorns
a pinch
Instructions
1
Prepare the ingredients
Cut the goose meat into small pieces, soak in cold water to remove the blood, blanch, then soak again in cold water. Slice the shiitake mushrooms and winter bamboo shoots. Cut the carrots into chunks.
2
Stir-fry and braise
Heat the rendered pork lard in a pot, fry the scallion segments, ginger slices, Sichuan peppercorns, and star anise until fragrant. Add the goose pieces, cooking wine, soy sauce, Sichuan chili peppers, shiitake mushrooms, winter bamboo shoots, and carrots, and stir-fry together. Pour in the stock, add salt and chicken bouillon, and bring to a boil. Simmer over low heat for 30 minutes, then add the wide vermicelli and continue to simmer until fully cooked and the flavors have melded.
