Drunken Foie Gras with Oyster Sauce Vinaigrette

Drunken Foie Gras with Oyster Sauce Vinaigrette

by kiss war girl

4.9 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Some people say that the taste of Italian food is the closest to Chinese food among all western foods, and they feel the same about this.
The drunk foie gras with oyster sauce vinaigrette is one of the eight dishes, a typical Chinese and Western fusion dish. The foie gras is delicate and smooth, melts in the mouth, and is mellow with oyster sauce vinaigrette and moderate sour and sweet. The mellowness and the softness echo each other, straight into your heart..."

Drunken Foie Gras with Oyster Sauce Vinaigrette

1. Wash the fresh foie gras and soak in green onion and ginger water for 2 hours, changing the water 2-3 times between.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

2. Remove the fascia, add the green onion, ginger, and cooking wine, cook until it changes color, remove it, and rinse to remove any foam

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

3. In another pot, add enough water, add green onion, ginger, pepper, star anise, bay leaves, steamed fish and soy sauce, and bring to a boil.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

4. Turn off the heat, soak the foie gras until the brine cools.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

5. Mix Huadiao wine, sorghum wine, and isinglass powder and stir well.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

6. Bring to a boil on low heat.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

7. Pour it into a container, let it cool and put it in the refrigerator until it solidifies, then take it out and divide it into small pieces for later use.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

8. Soak the oily bean curd in warm water and cut into cubes.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

9. Fry in a 50% hot oil pan until crispy and remove. Use kitchen paper to absorb excess oil and place on a plate.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

10. Fry in a 50% hot oil pan until crispy and remove. Use kitchen paper to absorb excess oil and place on a plate.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

11. The foie gras is rolled to remove the tendons attached to the liver, and then pressed into a mold to form a compact shape; it is placed on the yuba layer and decorated with flower carving jelly.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

12. Mix the old village oyster sauce, vinegar, and sugar to form a balsamic dipping sauce, and pour it into the plate.

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

Tips:

1. Foie gras doesn't like things with bitter taste, and doesn't like things with too strong taste. Avoid lettuce with too much mustard and vinegar.

2. The preparation of foie gras is not difficult, but it is time-consuming and labor-intensive. Foie gras can't be overcooked, it will become old and lose its delicate taste.

3. Duck liver is thinner and longer, while foie gras is rounder; duck liver has a stronger taste than foie gras, and more spices must be added during processing; in terms of taste when eating, foie gras is softer than duck liver; when cooking, Due to the high water content of duck liver, the shrinkage ratio is greater than that of foie gras.

4. Fresh foie gras should have a firm texture and a shiny surface when touched. Foie gras should be uniform in color, and bloodshot or bruises are not top-grade.

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