Tea tree mushroom and goose liver

Tea tree mushroom and goose liver

Introduction:

Production steps:

Step 1: wash all the ingredients. My foie gras is ready-made and stewed. If it's raw, put it into water and cook it.

Step 2: cut the foie gras into small pieces and press them into pieces with a kitchen knife

Step 3: take off the head of Agrocybe aegerita, use only the part of the long rod, and then pour the powder and wrap it evenly

Step 4: cut the pepper into small sections and the green onion into small pieces

Step 5: pour more oil into the pan and fry the Agrocybe aegerita when it is 70% hot. If you don't know the oil temperature, you can put one first. If it's full of bubbles, it's OK.

Step 6: deep fry until golden, feel hard even if it can be, you can re fry a few times, it will be more crisp. Then take it out to control the oil,

Step 7: leave a little oil in the pot, the surplus can be used to fry other dishes, put the foie gras down

Step 8: dip the foie gras together after cooking, so put a little water to let them spread

Step 9: turn on the fire, pour down the Agrocybe aegerita before the water dries, stir fry it quickly, wrap the surface of Agrocybe aegerita with foie gras, add some chicken essence, a little salt, and then add onion and pepper. Quick out of the pot~

Materials required:

Agrocybe aegerita: About 200g

Chili: two

Onion: a handful

Foie Gras: two pieces

Note: 1, if the goose liver is raw, relative to the last put a little more salt. 2. If you like spicy food, you should put chili peppers early and goose liver after adding water. 3. Although it's visceral and fried, it's not a big problem to eat occasionally. Who calls it delicious~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh