Goose liver with oyster sauce and vinegar

Goose liver with oyster sauce and vinegar

Introduction:

Eight dishes are all my favorite. The dish of fragrant goose liver with oyster sauce and vinegar sauce has not started for a long time, but we can't buy goose liver sauce, so we planned to give up and use chicken liver and duck liver instead. Still a little reluctant, finally bought it on the Internet. But the purity is not very high. It's really delicious. Foie gras is a traditional French dish. Foie gras sauce is processed with foie gras as raw material. It is a traditional Western food with rich flavor, mellow taste and rich nutrition, which is deeply loved by the masses. "

Production steps:

Step 1: soak fish glue slices in water.

Step 2: pour in the Huadiao wine.

The third step: add baijiu.

Step 4: add water. Cook over low heat until the gelatin is completely melted.

Step 5: pour the flower carving gel water into the container and refrigerate for more than 2 hours.

Step 6: cut the jelly into small pieces.

Step 7: prepare foie gras sauce and Lee Kum Kee oyster sauce.

Step 8: take a small bowl, add Li Jinji oyster sauce and vinegar sugar, stir well into oyster sauce vinegar.

Step 9: cut the rotten skin into pieces larger than the foie gras. Add warm oil.

Step 10: deep fry until golden yellow, take out the stack and put it on the plate.

Step 11: open the foie gras.

Step 12: gently buckle it out and put it on the fried rotten skin.

Step 13: put the chopped flower carving gel on the foie gras.

Step 14: pour oyster sauce and vinegar.

Materials required:

Foie Gras: 90g

A thousand layers of rotten skin

Lee Kam Kee oyster sauce: right amount

Sugar: right amount

Vinegar: moderate

Baijiu: 10ml

Huadiao wine: 10ml

Fish glue slice: 3 G

Water: 10ml

Note: fish glue should be softened in advance. The flower carving gel should be refrigerated for more than 2 hours. Use a low fire to fry until the skin is rotten.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other