“Bao juice mushroom buckle goose palm” is a famous Cantonese cuisine. It has a rich flavor and smooth taste.
The flowering mushroom is soaked in water.rWash the soft flowering mushrooms. Wring out the water for use.rWash the goose's palm and cut the tip of the toe.rBurn a pot of boiling water, add a small amount of cooking wine, onion and ginger, and heat the gooseberry for about a minute.
焯 焯 的 鹅 鹅 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 捞 鹅 鹅 鹅 鹅 鹅 鹅 鹅 鹅 鹅 鹅 鹅 鹅rBlow the goose into the pan and fry it.rAdd the goose's paw, the flower mushroom, the abalone juice to the pot, and use the medium and small fire to make the soft goose. Finally, open the fire and bring the abalone juice to a thicker thickness to cook. Prepare your favorite side dish, I used broccoli. Pick the broccoli and wash it. Burn a pot and drip a few drops of oil, and cook the broccoli.