1. The raw materials for making Huadiao jelly: Huadiao wine, sorghum wine, isinglass powder.
2. Put Huadiao wine, sorghum wine, and water in a small pot to boil, add appropriate amount of isinglass powder to boil. The amount of isinglass powder is stated on the packaging box.
3. Pour into a deep dish, put it in the refrigerator and let it solidify.
4. Divide into small pieces for later use.
5. The fat foie gras is naturally thawed in cold water to remove the residual blood stains in the foie gras.
6. Take 250 grams of foie gras, remove blood vessels and fascia, press into mud, add a small amount of salt to adjust the bottom taste.
7. Take a plate and a round mold, and spread a small amount of butter on the bottom of the plate and the inner wall of the round mold.
8. Pour the foie gras into the round mold.
9. Wrap it with tin foil and put it in the oven. Bake at medium temperature for about 1 hour and take it out.
10. Remove the tin foil, a small part of the fat will be baked out.
11. Choose four thin wonton wrappers.
12. Put it in a frying pan to fry the pastry and remove it, and put it on a piece of paper to absorb the excess oil.
13. Mix the oyster sauce vinaigrette with oyster sauce, balsamic vinegar and sugar.
14. Put the puff pastry on the bottom of the plate, cool the roasted foie gras, put it on the puff pastry, add the flower carving jelly, add a few pomegranate seeds to garnish, and finally top with the oyster sauce vinaigrette.
