Fie grass with a drunk sauce

By VicentaLakin

Fie grass with a drunk sauce
Foie livers are rich in nutrients, fine in quality, delicious in taste and a unique scent. Foie liver contains a large amount of unsaturated fat and multiple vitamins of human benefit, most suitable for children and the elderly, is one of the most valuable foods available for sale on the international market, attracts consumers from all rich countries and regions, and is classified by nutritionists as a requirement for each meal by pilots in Europe and America and Japan. foie liver is one of the world ' s three main foods (foie liver, caviar, subterranean fungus) with a fine taste, unique fragrance, nutritional enrichment and the presence of unsaturated fatty acid and multiple vitamins indispensable to a large number of human beings. Unsaturated fatty acid levels in foie liver ranged from 60 to 70 per cent. As geese are the only herbivores in poultry and the nutritional and health-care value of foie liver is extremely high, foie liver is hailed as “the King of Green Foods of the World”。

Recipe Recommendations

  • foie gras appropriate amount
  • salt appropriate amount
  • wine appropriate amount
  • Meiji Fresh Soy Sauce appropriate amount
  • vinegar appropriate amount
  • oyster sauce appropriate amount
  • brown sugar appropriate amount
  • Green mustard spicy appropriate amount

Steps for Fie grass with a drunk sauce

  • Make Fie grass with a drunk sauce step 0
    1
    Wash the foie liver and put it on salt pickles for two to three hours。
  • Make Fie grass with a drunk sauce step 1
    2
    WHEN THE POT IS BOILED, THE FOIE LIVER IS FED WITH A PROPER AMOUNT OF WHITE SUGAR, AND THE WINE 20ML FIRE IS SUFFOCATED 20 MINUTES LATER AND SUFFOCATED 10 MINUTES LATER. IT'S NOT TOO LONG TO COOK FOR FOIE GRAS, OTHERWISE IT'S OLD
  • Make Fie grass with a drunk sauce step 2
    3
    The foie gras is ripe for drying。
  • Make Fie grass with a drunk sauce step 3
    4
    The fowl liver is cut in small pieces, palettes: mustard, soy sauce, vinegar, beryllium oil, white sugar saucers. "Don't put mustard on children when eating."

    • Fie grass with a drunk sauce Make Tips

    1. Adjust the dipping sauce to your liking; if you don't like wasabi, you can omit it. You can also add garlic, chili oil, or Sichuan peppercorn oil for a numbing and spicy flavor. 2. When it is hot, take the foie gras out, chill it in the refrigerator for a bit, and then slice it; the taste is better. 3. The wine can be substituted with brandy or truffle. If you don't have these, cooking wine is also an option, though the taste will be slightly different.

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