Duck liver roll with tomato sauce and baked bun

Method of duck liver roll with tomato sauce and baking bag:

Raw materials for duck liver roll with tomato sauce and baking bag:

Duck liver 900 grams, 30 grams of salt, 3 grams of white pepper, domestic brandy 50 ml, 450 grams of bacon.

Processing steps of duck liver roll with tomato sauce and baking bag:

1. Dry the duck liver with a clean cloth and wipe dry the water;

2. Season duck liver with salt, white pepper and brandy;

3. Put duck liver in the refrigerator for one night;

4. Take the duck liver out of the refrigerator and lower it at room temperature for one hour;

5. Set the oven to 120 degrees;

6. Put the prepared food into the mold, and place the bacon in the inner layer of the mold;

7. Fill the mold with duck liver;

8. Finally, cover the duck liver with bacon;

9. Put the mold in the hot water tray, the water temperature is 70-73 ℃ for 1 hour, and the constant temperature is 55-58 ℃;

10. Put the cooked rolls in a cold water dish for 10-15 minutes to cool them down;

11. Wrap it in tinfoil, press a thin film on the liver, cover it well and put it in the refrigerator for 2-3 days;

12. Put the lid on

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