Seafood goose soup

THIS IS A WRAP-UP OF THE CHAMONTINACZYX 32-CM MEDIUM COOKER TRIAL, WHICH I'VE COOKED, FRIED, STEAMED, FRIED, BOILED, COOKED AND COOKED, AND WHICH, IN GENERAL, WORKS VERY WELL, AS LONG AS IT DOESN'T TAKE TOO MUCH FIRE, IT'S SMOKELESS, IT'S NOT STICKY, IT'S STEAMY. CLEANING IS ALSO CONVENIENT, AND THE GENERAL SITUATION CAN BE HANDLED WITH BROOMS AND BLIPS, WHICH CAN BE POLISHED WITH SOFT WET CLOTHS AND POLISHED WITH LIGHT. ONE OF THE REASONS FOR USING THIS STAINLESS STEEL FOR COOKING IS THAT IT IS NECESSARY TO KEEP A NICE LOOK ON THE FRYING PAN, ESPECIALLY IF THERE IS NO OIL OR STAIN OUTSIDE THE POT, OR IF IT IS TO BE USED AGAIN, THERE ARE TRACES OF BURNING AND IT BECOMES DIFFICULT TO CLEAN, WHICH IS A REFLECTION OF GOOD COOKING HABITS, AS IS THE CASE WITH OTHER POTS. A LOT OF PEOPLE WONDER WHY IT'S BEEN A FEW YEARS SINCE MY POT WAS SO BRIGHT, THAT IT'S USUALLY CLEAN. YOU CAN'T BRUSH WITH A KITCHEN. WE USED TO GO TO THE HOTEL, BUT I'D LIKE TO MAKE IT MYSELF, WITH GOOD TASTE. THESE ARE ENOUGH FOR TWO TO THREE PEOPLE TO MAKE ME EAT TWO BOWLS ON MY OWN。