Goose liver with oyster sauce and vinegar(xiang zui e gan pei hao you xiang cu zhi )

Goose liver with oyster sauce and vinegar

Introduction:

"This dish should be regarded as a Western food. Foie gras is the most famous food in France. It has always been the favorite of gourmands and the pain of animal protection people. Although nutritionists believe that foie gras is not in line with modern healthy diet, it is still popular all over the world. "

Production steps:

Step 1: add water to the milk pot and pour in Huadiao wine and sorghum wine.

Step 2: add frozen powder.

Step 3: mix well and bring to a boil.

Step 4: pour into a bowl and let cool.

Step 5: square the skin.

Step 6: add a little oil to the pan, heat it up, add the oil bean skin and fry it.

Step 7: take out and put it on the plate.

Step 8: slice the foie gras.

Step 9: put it on the soybean skin.

Step 10: take appropriate amount of Huadiao gel and chop it up.

Step 11: put it on the foie gras.

Step 12: mix Li Jinji oyster sauce, vinegar, meijixian and sugar in a bowl.

Step 13: pour it on goose liver.

Materials required:

Foie gras sauce: 90g

Oily soybean skin: appropriate amount

Huadiao wine: 150g

Sorghum wine: 50g

Water: 120ml

Frozen powder: 1.5g

Rock sugar: 5g

Li Jinji: oyster sauce 5ml

Meijixian: 15ml

Vinegar: 5ml

White granulated sugar: 2G

Note: add seasoning according to personal taste.

Production difficulty: Advanced

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Xiang Zui E Gan Pei Hao You Xiang Cu Zhi