Spicy Goose Liver with Oyster Oil and Vinegar Sauce

1. Remove the dirt and fascia from the surface of foie gras, slice it, and rinse it with clean water until the water becomes clear.

2. Bring to a boil an appropriate amount of water, add ginger slices, scallions, and foie gras, and cook for about 2 minutes. Turn off the heat (once cooked). Soak in an appropriate amount of Lao Zhuang oyster sauce and salt for 10 minutes, taste the flavor and let it suit your taste.

3. Remove the foie gras and drain the water.

4. Put it into a blender and stir well.

5. After stirring, sieve again.

6. Put it into the mold, compact it, cover it, and refrigerate it in the refrigerator for half an hour.

7. Mix clear water sorghum wine with carved liquor, bring to a boil and turn off the heat. Add softened gelatin slices and stir until melted.

8. Pour into the fresh-keeping box, cover it, and refrigerate until completely solidified. Cut open with a spoon and set aside for later use.

9. Heat up the pot, pour in an appropriate amount of oil, and after heating up, add the rotten skin and fry until golden brown. Remove and set aside for later use.

10. Mix Old Zhuang oyster sauce, white sugar, Baoning vinegar evenly and set aside for later use.

11. Place the fried skin on a plate, remove the foie gras and place it on top of the skin. Add some jelly and drizzle with oyster sauce and vinegar.