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Goose Carcass Soup

Soups and Congees

Goose Carcass Soup
I goose carcass, chopped into pieces
2 cups Chinese cabbage, cut into one- to two-inch cubes
2 cakes bean curd, one soft and one firm, slivered
1 half-inch cube of a fermented square of tofu, mashed
2 Tablespoons Chinese rice wine
1 Tablespoon Chinese black vinegar
1 Tablespoons Chinese rice vinegar
2 Tablespoons mushroom soy sauce
1. Simmer the carcass for one hour in two quarts of water, remove the bones and tear off any meat and set that aside.
2. Put the cabbage, all the tofu, rice wine, the black and the rice vinegar, and the soy sauce into the cooked stock and stir well. Be sure the mashed fermented tofu is mixed in thoroughly. Simmer for twenty minutes, add the goose meat, then serve.

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