Fragrant Goose Liver with Oyster Oil and Vinegar Juice

1. Spare main materials.

2. Wash the duck liver, rinse to remove blood, and soak in scallion and ginger water for 2 hours.

3. Remove the fascia from the soaked duck liver and place it in scallion and ginger water.

4. Cook for three minutes.

5. Then wash away the foam.

6. In a separate clay pot, add scallions, ginger, Sichuan peppercorns, fragrant leaves, and star anise, then add steamed fish and soy sauce and cook for ten minutes.

7. Then put the duck liver into the cooked soup. After boiling, immediately turn off the heat and let the duck liver simmer inside until it cools down.

8. Processed duck liver, pressed into a fine paste.

9. Take a small pot, add fish gelatin to soften it, then mix with flower carving wine and sorghum wine. Bring to a boil over low heat and pour in. In a container, cool and refrigerate to make flower carving gel.

10. After solidification, use a small spoon to scoop it into small pieces for later use.

11. Peel a thousand layers, cut into the desired shape, and slowly fry in warm oil.

12. Turn golden and take out the tray.

13. Shape the duck liver into the desired shape and place it on top of layers of rotting skin.

14. Place small pieces of carved jelly on top.

15. Mix an appropriate amount of Lee Kum Kee Old Village oyster sauce, Boning vinegar, and granulated sugar evenly to make oyster oil flavored vinegar sauce.

16. Pour oyster sauce and vinegar sauce onto the flower carving jelly.