Ingredients
1/2 goose, 70 g each of pork heart and pork liver, 30 g mustard greens, 20 g each of dried adenophora root, dried polygonatum root, and red dates.
Seasonings
Salt and MSG to taste.
Steps
1. Rinse the pork heart and pork liver, cut into pieces, blanch in boiling water, then drain; rinse the goose meat, chop into large pieces, blanch thoroughly in boiling water, then drain; rinse the mustard greens and cut into sections; rinse the Solomon's seal, codonopsis root, and red dates.
2. Add water to the pot, then add the goose meat, pork heart, pork liver, jujubes, Solomon's seal, and adenophora root. Bring to a boil, then reduce to low heat and simmer for 2 hours. Add the mustard greens and continue cooking for 10 minutes. Season with salt and MSG to taste.