Goose liver with oyster sauce and vinegar

Goose liver with oyster sauce and vinegar

Introduction:

Production steps:

Step 1: remove the dirt and fascia from the surface of foie gras, slice and rinse with water until the water becomes clear.

Step 2: bring to a boil with proper amount of water, add ginger slices, onion and foie gras, and cook for about 2 minutes. Turn off the fire (cook well). Soak in proper amount of jiuzhuang oyster sauce and salt for 10 minutes, taste the taste and suit your own taste.

Step 3: pick up the foie gras and drain the water.

Step 4: put it into the blender and mash it.

Step 5: stir again.

Step 6: put it into the mould, compact it, cover it, and refrigerate it for half an hour.

Step 7: mix clear water sorghum hop carving wine, boil and turn off the fire, put in the pickled gilding pieces and stir until melted.

Step 8: pour into the fresh box, cover, and refrigerate until completely set. Use a spoon to cut it open.

Step 9: heat up the pan, add proper amount of oil, heat up, deep fry the rotten skin until golden, and take it up for use.

Step 10: mix jiuzhuang oyster sauce, white granulated sugar, Baoning vinegar and set aside.

Step 11: fry the rotten skin in the dish, demould the goose liver on the rotten skin, add the gel, and pour the oyster sauce and vinegar.

Materials required:

Foie Gras: one

Ginger: 5 slices

Scallion: 2

Oyster sauce: 10g

Vinegar: 30g

White granulated sugar: 3 G

Water: 20g

Sorghum wine: 10g

Huadiao wine: 35g

Gilding tablets: 2 tablets

Note: after the goose liver is cooked, sifting will make the taste more delicate.

Production difficulty: ordinary

Technology: seasoning

Production time: half an hour

Taste: other