Cooking Steps

1. 

   Step1:Soak the goose liver in milk, white pepper and salt for half a da

2. 

   Step2:Remove the foie gras fascia. Sprinkle with 10g salt and white pepper

3. 

   Step3:Put foie gras in the sealed po

4. 

   Step4:Place the sealed tank in warm water at about 50 degree

5. 

   Step5:Put the foie gras in a water bath in an oven preheated to 100 degrees in advance. Heat for 1 hou

6. 

   Step6:After 1 hour, pour out the hot water. Pour it into the ice water. Take it out about 30 minutes. Put it in the refrigerator for about 7 days. 7 days later.