Fragrant goose liver with oyster sauce and vinegar

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