Chinese Food
Braised goose liver in French style
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I really like the foie gras from the Japanese food store. But I can't eat raw food during the lactation period, so I'm not happy to run far. I bought the foie gras from a treasure and made it at home. Although I made it for the first time, it tastes good. It's just that the sauce is a little less.
Cooking ingredients
Cooking Steps
Step1:Soak goose liver in milk, defrost and deodorize i
Step2:Use kitchen paper to dry the water, sprinkle some salt, sprinkle with a thin layer of raw powder, sprinkle with black peppe
Step3:No oil in the pan. Fry in a small heat for about one and a half minutes until one side is crusted. Turn over the side and continue to fry for one and a half minutes. Turn off the heat and use the remaining heat to fry for a while. Dish out
Step4:Making sauce - use oil absorption paper to absorb most of the foie gras oil in the pot. Pour in the light sauce, a little water, raw sauce. Taste the specific taste by yourself (I don't think the light sauce is specially matched with Foie Gras) boil it and pour it on the foie gras. Finish
Cooking tips:You can put it on the rice. You can bake the bread and put a piece of apple on the foie gras wrapped in the sauce. You can also use the sour jam (which can neutralize the greasy Foie Gras) without the sauce. Look at your personal taste. I like the skills of salty cooking.
