1. Remove the dirt and fascia on the surface of the foie gras, slice it, and rinse with clean water until the water becomes clear.
2. Bring an appropriate amount of water to a boil, add sliced ginger and green onion foie gras and cook for about 2 minutes and turn off the heat (just cooked). Put an appropriate amount of old village oyster sauce and salt to soak for 10 minutes, taste the taste, and just suit your taste.
3. Pick up the foie gras and drain the water.
4. Put it in a blender and stir.
5. After stirring, go through the sieve again.
6. Put it in a mold and compact it, cover it, and put it in the refrigerator for half an hour.
7. Mix the water sorghum hop huadiao wine, bring to a boil and turn off the heat, add the soaked gelatine slices and stir until melted.
8. Pour into the fresh-keeping box, cover it, and refrigerate in the refrigerator until completely solidified. Use a spoon to scoop away and set aside.
9. Heat the pot, pour in the right amount of oil, heat up, add tofu skin and fry it until golden brown and pick it up for later use.
10. Mix the Jiuzhuang oyster sauce, white sugar and Boring vinegar evenly and set aside.
11. Put the fried yuba on a plate, put the foie gras on the yuba, put on the jelly, and pour it with oyster sauce vinegar.
Tips:After the foie gras is cooked, sieving will make the taste more delicate.
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