Cooking Steps

1. 

   Step1:Foie gras 1. Use black pepper for foie gras. Marinate it with salt and Brandy (dip it in red wine Pu'er) and put it into a porcelain pot. Cut the black fungus into pieces and mix well. Bake in oven at 100 ℃ for 40 minutes. Take it out and press it with hard things (potatoes can be used) and refrigerate it for 1 night. 2 pieces of oil from foie gras. Take it out and boil some butter to cool it. Put the oil into foie gras. Refrigerate it for 3 French sticks (bake in oven if it is soft) 4 Blueberry Jam - Blueberry. Honey. Put sugar into 3 / 1 of blueberry. Or 1-1. Fry it in pot to make Blueberry Jam (not too thick for jam) Because it will be thicker after cooling) 5. Oil vinegar - olive oil, chopped onion, grape vinegar 6. Spread Foie Gras on the staff. Match with blueberry sauce. Put oil vinegar on the chrysanthemu