Fie gras

By VicentaLakin

Fie gras
FOIE GRAS IS THE MOST FAMOUS FOOD IN FRANCE, AND IT HAS ALWAYS BEEN THE PAIN OF THE OLD MAN'S FAVORITE AND ANIMAL PROTECTORS. ALTHOUGH NUTRITIONISTS BELIEVE THAT FOIE GRAS IS NOT IN LINE WITH MODERN HEALTHY DIETS, IT IS STILL THE MOST POPULAR. INTOXICATED FOIE GRASS WITH PELICAN SAUERKRAUT, MADE OF Q-BALLS WITH BOUQUETS AND SORGHUM, AND Q-BALLS WITH Q-POO-POO SAUCE WITH VINEGAR, MULTILAYERED, WESTERN AND CENTRAL. IF THE HIGH-QUALITY FOIE-GRASS SAUCE IS SOLD ON THE MARKET, IT'S ABSOLUTELY EASY TO EAT, AND YOU CAN ENJOY IT AT HOME。

Recipe Recommendations

  • foie gras a box of
  • putrid skin a
  • huadiao wine 20 grams
  • sorghum wine 8 grams
  • qingshui 10 grams
  • the gelatine powder 3 grams
  • Li Kum Kee oyster sauce 10 grams
  • Baoding Kangle Vinegar 30ML
  • sugar 4 grams

Steps for Fie gras

  • Make Fie gras step 0
    1
    1. Flower sculpturing practices: mixing of sculptor, sorghum, water, fish glue, 30 minutes of tinkle in a microwave, full melting of fish glue and cooling of refrigerators
  • Make Fie gras step 1
    2
    2. Full condensation over 30 minutes of cold storage into curvature
  • Make Fie gras step 2
    3
    3- Pelican emulsions: Li Jin-chul oil, Poding Concubine vinegar and sugar mixed into sugar melt
  • Make Fie gras step 3
    4
    4. Preparation of foie gras
  • Make Fie gras step 4
    5
    5. Simulate foie grass
  • Make Fie gras step 5
    6
    6. Decline to the required size
  • Make Fie gras step 6
    7
    7. Decomposition of the skin with a small fire from the oil pan
  • Make Fie gras step 7
    8
    8 - Eating foie grass, corroded skins, curds, curds, and curds with platinum sauce。

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