How to cook intoxicated foie gras

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of cooking delicious goose liver.

1. Ingredients: 550g goose liver, 10g cooking wine, appropriate amount of pepper, star anise and bay leaves; Huadiao jelly ingredients: 135ml Huadiao wine, 35ml kaoliang liquor, 75ml water, 2g seaweed jelly powder; Oyster sauce and balsamic vinegar ingredients: 5g sugar, 45g balsamic vinegar, 15g oyster sauce.

2. The method of making Huadiao jelly is as follows: first weigh 135 ml of Huadiao wine.

3. Add 35 ml of sorghum wine.

4.Finally, add 75 ml of water.

5. Add 2 grams of sea jelly powder and stir well.

6. Put it on the stove and turn on the fire.

7. Cook over low heat, stirring constantly.

8. Turn off the heat three minutes after boiling and pour into a container.

9. Let it cool completely and put it in the refrigerator. The Huadiao jelly is ready.

10. The production process of foie gras sauce is as follows: cut off the fascia of the goose liver and clean off the blood.

11.Pour cold water into the pot and bring to boil.

12. Remove the goose liver after 3 minutes of boiling and rinse it clean.

13. Put the blanched goose liver into the pot, add water, 10 ml cooking wine, onion, ginger, star anise, pepper, bay leaves, etc. and bring to a boil. Cook on low heat for 10 minutes and turn off the heat to cool the original soup.

14. The cooled goose liver looks like this, slightly larger than duck liver.

15. Place on a chopping board and use a spatula to mash it into paste.

16. Ground foie gras.

17. Wash the tofu skin.

18. Cut into slices and spread on the bottom of the plate.

19. Press the foie gras into the mold and smooth the surface with a spatula.

20. Press down the bean curd skin and remove the mold.

21.Cut the Huadiao jelly into small pieces.

22.Put the jelly on top of the foie gras.

23. The method of making oyster sauce and balsamic vinegar sauce is as follows: first weigh 5 grams of white sugar.

24. Add 45 grams of balsamic vinegar.

25. First stir evenly to make a sweet and sour sauce without any particles.

26. Finally, add 15 grams of oyster sauce.

27. Stir well and the oyster sauce and vinaigrette is ready.

28. Use a seasoning spoon to pour the oyster sauce and balsamic vinegar sauce onto the Huadiao jelly foie gras sauce. This dish is ready.

You may not have cooked before, but now that you have read the introduction to the recipe of Drunken Foie Gras, you can try it yourself and cultivate your interest and affection.