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:
Production steps:
Materials required:
Foie Gras: 90g
Yuzhu skin: 1 small square piece
Huadiao wine: 23ml
Sorghum wine: 6M
Fish glue slice: 5g
Water: 15ml
Li Jinji jiuzhuang oyster sauce: 7g
Hengshun vinegar: 22ml
Sugar: 2.5G
matters needing attention:
Production difficulty: simple
Craft: Skills
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Xiang Zui E Gan Pei Hao You Xiang Cu Zhi
Goose liver with oyster sauce and vinegar
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