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Spicy Goose Liver with Oyster Oil and Vinegar Sauce

2024-04-21 21:34:15 204

This dish should be considered a Western dish. Goose liver sauce is the most famous delicacy in France, which has always been the favorite of foodies and the most painful for animal conservationists. Although nutritionists believe that goose liver sauce does not conform to modern healthy diets, this delicacy is still popular worldwide.

Details of ingredients

Goose liver sauce90g
Huadiao wine150g
Sorghum wine50g
Clear water120ml
Frozen powder1.5g
Rock sugar5g
Li Jinji Oyster Sauce5ml
Meiji Fresh15ml
Vinegar5ml
White sugar2g

Technique

difficultyintermediate
workmanshipmix
tasteother
timeTen minutes

Steps to make Spicy Goose Liver with Oyster Oil and Vinegar Sauce

1. Add water to the milk pot and pour in Huadiao wine and sorghum wine.
2. Add frozen powder.
3. Stir well until high heat comes to a boil.
4. Pour into a bowl and let cool for later use.
5. Shape the soybean skin into a square shape.
6. Add a little oil to the pot and heat it up, then add the soybean skin and fry it.
7. Put it into a tray for later use.
8. Slice the foie gras.
9. Place it on the oil bean skin.
10. Take an appropriate amount of flower carving gel and chop it into small pieces.
11. Place it on top of foie gras.
12. Mix Li Jinji oyster sauce, vinegar, Meiji Fresh, and white sugar in a bowl.
Pour it over the foie gras.