French wine foie gras
By VicentaLakin
It's always a small piece of food at a Japanese food store, but it's expensive, and it's too expensive to eat, but it's better to do it on its own. It's a red wine, it's a big French meal, it's the top of the tongue, it's a real entrance, it's a perfect taste. It's twice made of blueberry sauce and strawberry sauce, and it's not very different. It's a good one, it's more hierarchical than foie gras in a restaurant, because, in general, the sauce in the Japanese is more monolithic。
Recipe Recommendations
- foie gras 4 tablets
- blueberry sauce a spoonful
- red wine four teaspoons
- pepper appropriate amount
- black pepper appropriate amount
- honey a spoonful
- sweetening
- fried
- ten minutes
- ordinary
Steps for French wine foie gras
1
Foie liver slices, about 8 mm thick
2
Make it with wine and black pepper and salt
3
It's about 10 minutes to pickle
4
The pan is oiled, the foie grass is kept on fire, and it's constantly turning, so we don't lose
5
Another pot, a little oil, a spoonful of blueberry sauce
6
Red wine
7
A spoon of honey
8
Put peppers and black peppers on it
9
Just pour it on foie gras