Cooking Steps

1. 

   Step1:Foie gras is thawed in milk.

2. 

   Step2:Wash and dry the mushrooms.

3. 

   Step3:Cut goose liver into 1cm thick slices. Sprinkle salt. Sprinkle a little black pepper on two slices. Pat the foie gras with dry starch.

4. 

   Step4:Mix a spoonful of cherry sauce with a spoonful of vinaigrette.

5. 

   Step5:Heat the pan. Put in the butter. Put in the mushroom around. Put the mushroom face up. Sprinkle a little salt. Pan fried foie gras without black pepper. Small and medium fire for about 12 minutes on each side until the surface is golden. Then turn the mushroom over. Fry the goose liver with black pepper.

6. 

   Step6:Take it out and set it. Pour two sauces on each plate.