Drunken Foie Gras with Oyster Sauce Vinaigrette
1.
Add water to the milk pot and pour in Huadiao wine and sorghum wine.
2.
Add the frozen powder.
3.
Stir until it boils on high heat.
4.
Pour into a bowl and let cool for later use.
5.
The oily bean curd is trimmed into squares.
6.
Heat a little oil in a pan and fry in the oily bean curd.
7.
Serve out and put on a tray for later use.
8.
Slice the foie gras.
9.
Place it on the oily bean curd.
10.
Take an appropriate amount of Huadiao Jelly and chop finely.
11.
Put it on top of the foie gras.
12.
Put Lee Kum Kee oyster sauce, balsamic vinegar, Mega Fresh and white sugar in a bowl and mix well.
13.
Just pour on the foie gras.
Tips:
Add seasonings according to personal taste.