Place the remaining carcass with pieces of meat, cartilage, etc. from the roasted goose and clean bones (not soiled by other parts of the meal) in a large pot.
Cover with water (about 2.5 liters). Bring to a boil, skim. Reduce heat, add star anise, cinnamon and cloves and simmer for about 1 hour.
Then add bay leaf, allspice berries, pepper, chili, pour in soy sauce and season with salt (usually about 1 teaspoon). Add cut leek, unpeeled onion charred in a flame, charred unpeeled ginger and garlic. Add porcini and simmer on low heat with the lid slightly ajar for another 1 hour.
Strain the finished broth into a clean pot, place the cooked mushrooms from the broth (discard remaining bones and vegetables) check seasoning. Serve with dropped dumplings or egg noodles.
If the goose pieces had a lot of fat, it will collect on the surface of the broth, can be skimmed with a spoon and stored in the refrigerator, use for frying.
