Drunken Foie Gras with Oyster Sauce Vinaigrette
1.
Prepare foie gras and other materials and ingredients.
2.
Add isinglass powder, Huadiao wine, sorghum wine, and water to cook a Huadiao jelly, and then put it in the refrigerator for later use.
3.
Mix a sauce with Lee Kum Kee Old Chong Oyster Sauce, Boring Vinegar, and White Sugar.
4.
Fry the tofu skin until golden brown and serve on a plate.
5.
Fry the tofu skin until golden brown and serve on a plate.
6.
Place the pre-frozen foie gras on top of the tofu skin.
7.
Place chopped flower carving jelly on top of the foie gras.
8.
Finally, pour the sauce into the finished product.