Cooking Steps

1. 

   Step1:Imported or Shandong foie gras. Because the taste is better. When cutting foie gras, please preheat the knife in advance. Because there is much oil in foie gras. When cutting with cold knife, it will stick to the knife and the foie gras will not be shaped.

2. 

   Step2:The beef is marinated with brandy, salt and black pepper. The foie gras is wrapped with low gluten flour, garlic powder and salt. Fry in the pot until it is 5-mature. The marinated beef is fried until it is 6-sided and 5-mature. Add butter, black pepper and Tiancheng Yiwei. The brandy is fragrant and ignited.

3. 

   Step3:Foie gras is medium rare. Boletus with sugar, Tiancheng fried. Spread the tin paper. The bottom layer is onion. The second layer is Boletus. The third layer is beef. The fourth layer is foie gras. Heat the sea salt on the bottom of the plate with two pots.