Goose liver with oyster sauce and vinegar
Introduction:
Eight dishes are all my favorite. The dish of fragrant goose liver with oyster sauce and vinegar sauce has not started for a long time, but we can't buy goose liver sauce, so we planned to give up and use chicken liver and duck liver instead. Still a little reluctant, finally bought it on the Internet. But the purity is not very high. It's really delicious. Foie gras is a traditional French dish. Foie gras sauce is processed with foie gras as raw material. It is a traditional Western food with rich flavor, mellow taste and rich nutrition, which is deeply loved by the masses. "
Production steps:
Step 1: soak fish glue slices in water.
Step 2: pour in the Huadiao wine.
The third step: add baijiu.
Step 4: add water. Cook over low heat until the gelatin is completely melted.
Step 5: pour the flower carving gel water into the container and refrigerate for more than 2 hours.
Step 6: cut the jelly into small pieces.
Step 7: prepare foie gras sauce and Lee Kum Kee oyster sauce.
Step 8: take a small bowl, add Li Jinji oyster sauce and vinegar sugar, stir well into oyster sauce vinegar.
Step 9: cut the rotten skin into pieces larger than the foie gras. Add warm oil.
Step 10: deep fry until golden yellow, take out the stack and put it on the plate.
Step 11: open the foie gras.
Step 12: gently buckle it out and put it on the fried rotten skin.
Step 13: put the chopped flower carving gel on the foie gras.
Step 14: pour oyster sauce and vinegar.
Materials required:
Foie Gras: 90g
A thousand layers of rotten skin
Lee Kam Kee oyster sauce: right amount
Sugar: right amount
Vinegar: moderate
Baijiu: 10ml
Huadiao wine: 10ml
Fish glue slice: 3 G
Water: 10ml
Note: fish glue should be softened in advance. The flower carving gel should be refrigerated for more than 2 hours. Use a low fire to fry until the skin is rotten.
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: other
Chinese PinYin : Xiang Zui E Gan Pei Hao You Xiang Cu Zhi
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