Fragrant goose liver with oyster sauce and vinegar
Introduction:
"I can't buy foie gras. I use cheap duck liver."
Production steps:
Materials required:
Duck liver: moderate amount
Melaleuca putida: appropriate amount
Fish glue slice: appropriate amount
Flower carving: appropriate amount
Sorghum wine: moderate
Ginger: moderate
Scallion white: moderate
Star anise: right amount
Zanthoxylum bungeanum: right amount
Fragrant leaves: appropriate amount
Li Jinji Tiancheng Yiwei: right amount
Lee Kam Kee steamed fish soy sauce: right amount
Li Jinji jiuzhuang oyster sauce: right amount
Baoning vinegar: right amount
Fine granulated sugar: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: several hours
Taste: salty and fresh
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