Goose liver with oyster sauce and vinegar

Goose liver with oyster sauce and vinegar

Introduction:

"Some people say that the taste of Italian food is the closest to that of Chinese food among all western food. I also have the same feeling about this. Goose liver with oyster sauce and vinegar sauce is one of the most difficult eight dishes. It's a typical Chinese and Western dish. Foie gras is delicate and smooth. It melts in the mouth. It is full-bodied and sweet with oyster sauce and vinegar. Mellow and soft echo, straight into your heart

Production steps:

Step 1: clean the fresh goose liver, soak it in ginger water for 2 hours, and change the water for 2-3 times.

Step 2: remove fascia, add scallion, ginger and cooking wine, boil them in water until discolored, take them out, rinse and remove foam

Step 3: start another pot with enough water, add onion, ginger, Zanthoxylum, star anise, fragrant leaves, steamed fish and soy sauce, and bring to a boil.

Step 4: turn off the fire and soak the foie gras until the brine cools.

Step 5: mix Huadiao wine, sorghum wine and fish glue powder.

Step 6: bring to a boil over low heat.

Step 7: pour into the container, cool, refrigerate until set, take out and divide into small pieces.

Step 8: soak the skin with warm water and cut into cubes.

Step 9: deep fry in 50% hot oil pan until crispy. Take out, use kitchen paper to absorb excess oil and put it on the plate.

Step 10: deep fry in a 50% hot oil pan until crisp. Take out. Use kitchen paper to absorb excess oil and put it on a plate.

Step 11: the foie gras is rolled to remove the tendons attached to the liver, pressed into the mold and pressed into shape; it is placed on the rotten skin and decorated with flower carving gel.

Step 12: mix jiuzhuang oyster sauce, vinegar and sugar, mix well to make fragrant vinegar, dip in the juice, and pour into the plate.

Materials required:

Fresh goose liver: appropriate amount

Oily soybean skin: appropriate amount

Lee Kam Kee steamed fish soy sauce: right amount

Fresh Zanthoxylum: right amount

Onion and ginger: right amount

Cooking wine: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Huadiao wine: 100ml

Sorghum wine: 20 ml

Water: 70 ml

Fish glue powder: 2G

Lee Kam Kee oyster sauce: 1 teaspoon

Sugar: 1 / 3 spoon

Vinegar: 2 teaspoons

Note: 1, foie gras do not like bitter things, do not like too strong taste of things, avoid with too much mustard and vinegar lettuce. 2. The production of foie gras sauce is not difficult, but it is time-consuming. Foie gras can't be overcooked. It will be old and lose its delicate taste. 3. Duck liver is thinner and longer, while goose liver is round and bulging; duck liver has a stronger flavor than goose liver, so more spices must be added when processing; goose liver is softer and smoother than duck liver in terms of taste when eating; duck liver shrinks more than goose liver due to its high water content when cooking. 4. Fresh foie gras should be solid and bright when touched. The color of foie gras should be even, with blood or bruise.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh