Fie gras
By VicentaLakin
Can't buy foie gras. Use cheap duck gras。
Recipe Recommendations
- duck liver appropriate amount
- Melaleuca rugosa appropriate amount
- fish film appropriate amount
- huadiao appropriate amount
- sorghum wine appropriate amount
- ginger appropriate amount
- scallion appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- Li Jinji Tiancheng Yiweixian appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
- Li Kum Kee Jiuzhuang Oyster Sauce appropriate amount
- baoning vinegar appropriate amount
- fine sugar appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Fie gras
1
The mains are back up。
2
Duck liver washes, washes blood water, and immerses onions for two hours。
3
The immersed duck liver removes the sprain and puts it in ginger。
4
Cook for three minutes。
5
Then wash away the foam。
6
Another casserole, with onions of ginger, peppers, fragrances, eight horns, is fed into the steamed fish oil for 10 minutes。
7
And put duck liver in the cooked soup. Turn off the fire as soon as it's boiled and let the duck liver in there until it cools。
8
Handled duck liver, crushed into thin mud。
9
A small pot is taken, a fish film is softened, a flower sculptor and sorghum are mixed, and a small fire boils and falls. In the container, when cooled, the freezer in the fridge becomes a flower sculptor。
10
When it's condensed, dig it up with a little spoon。
11
Triple cortex, cut into the desired shape and slowly explodes in hot oil。
12
To gold and yellow, take out the swingboard。
13
The shape that duck liver needs to be made is on the corset。
14
It's got flowers on it。
15
I'll take the proper amount of Li Jin-chul oil, a warm vinegar, and a fine sugar mixture, which will be the same amount of pelican vinegar。
16
Pelican vinegar on the bouquet。