Foie gras with French red wine

Foie gras with French red wine

Introduction:

"When you go to a Japanese restaurant to eat this dish, you always give a very small piece, but the price is very expensive. You don't like it. You'd better do it by yourself. With red wine, you can feel the great French food and the top enjoyment on the tip of your tongue. It's really delicious. This is the finished product photo of two times. Blueberry jam and strawberry jam are used to make the sauce respectively. Everyone thinks that there is little difference, Parents can also try it. It's very good. It's more layered than the foie gras in the restaurant, because in general, the sauce in the daily sauce is relatively single. "

Production steps:

Step 1: goose liver slice, about 8 mm thick

Step 2: marinate with red wine, black pepper and salt

Step 3: marinate for about 10 minutes, starch on both sides

Step 4: pan oil, fried foie gras, keep the whole low fire, constantly turn over, so as not to paste

Step 5: take another pot, add a little oil and a spoonful of blueberry sauce

Step 6: red wine

Step 7: put a spoonful of honey

Step 8: add pepper and black pepper and boil until thick

Step 9: pour it on the foie gras. The skin of foie gras is crispy, and the inside is fragrant and soft. It's delicious. With the red wine brewed by yourself, it feels great. The color of this year's red wine is very beautiful

Materials required:

Foie Gras: 4 tablets

Blueberry sauce: a spoonful

Red wine: 4 teaspoons

Pepper: right amount

Black pepper: moderate

Honey: a spoonful

Note: do not over salty when marinating foie gras. If it is light, put salt in the sauce

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: sweet