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:

"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. The fragrant goose liver with oyster oil and vinegar sauce, made of flower carving wine and sorghum wine, plus Li Jinji oyster sauce and vinegar sauce, is a creative dish with rich layers and a combination of Chinese and western. If you use the high-quality foie gras sauce on the market, this delicacy is absolutely simple, and you can enjoy the French delicacy at home. "

Production steps:

Materials required:

Foie Gras: a box

Rotten skin: one

Huadiao wine: 20g

Sorghum wine: 8g

Water: 10g

Fish glue powder: 3 G

Lee Kam Kee oyster sauce: 10g

Baoding Kangle vinegar: 30ml

Sugar: 4G

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

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