Fie gras
By VicentaLakin
Hey, vealed foie gras, it's hard to buy foie gras here, to replace it with duck gravy and chicken gravy, but today when we went to buy food, we forgot to buy it at the big market, and then we didn't have to buy chicken gravy until we got to buy it at the small market. Let's see how we can replace foie gras with pork grass and get drunk with foie gras! Ha ha...
Recipe Recommendations
- pig liver 200 grams
- tofu skin 3 photos
- refined salt appropriate amount
- seasoning fresh appropriate amount
- pepper appropriate amount
- curry powder appropriate amount
- high-alcohol liquor appropriate amount
- Weihao Xian appropriate amount
- sesame oil appropriate amount
- steamed fish oil appropriate amount
- chili oil appropriate amount
- garlic powder appropriate amount
- diced green onion appropriate amount
- balsamic vinegar appropriate amount
Steps for Fie gras
1
Pork gravy into pork gravy。
2
Add the five-minute blend of the sauce required。
3
The mixed liver sauce was fertilized in the steam pan, cooled back and poured out extra water。
4
See the liver sauce is not muddy, and it's made of a stick, like a map。
5
Take a model for a circle, like a chart. Put it in the freezer room and freeze it all night。
6
Take three bean skins。
7
Put it in the kettle, little flamingo。
8
Put it in the kettle, little flamingo。
9
Take two fried bean-skin bowls。
10
The sauce ready for the bowl. It's a sip。
11
Get another fried bean chedding。
12
And then take the gravy out of the fridge and put it on the soybean skin。
13
Sliced bean peel。
14
Go to Lee Jin-soo。
15
Go to Lee Jin-mei's steamed fish oil。
16
And then you're going to go up and down. We'll end up with pure sesame oil。