Drunken Foie Gras with Oyster Sauce Vinaigrette

Name: Drunken Foie Gras with Oyster Sauce Vinaigrette
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Foie gras; 1 small square piece Yuba skin; 23ML Huadiao Wine; 6M Sorghum; 5g Fish film; 15ML Shimizu; 7g Lee Kum Kee Old Chong Oyster Sauce; 22ML Hengshun Balsamic Vinegar; 2.5g Sugar

by Jiu Jiayi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ingredients

Drunken Foie Gras with Oyster Sauce Vinaigrette

1. Prepare materials

Drunken Foie Gras with Oyster Sauce Vinaigrette recipe

2. Make Huadiao Jelly (Hua Diao Liquor 23ML Kaoliang Liquor 6ML Fish Film 5g Clear Water 15ML) Put it to a boil, cool it and put it in a flat plate, put it in the refrigerator to solidify

3. Oyster sauce vinaigrette (Lee Kum Kee’s old oyster sauce 7 grams, balsamic vinegar, 22 ml sugar, 2.5 grams)

4. Put fresh yuba skins in a pot and fry on low heat until golden

5. Foie gras cut out with heart-shaped cookie mold

6. Put the fried yuba skins on the bottom of the plate, then put the heart-shaped foie gras on the foie gras, set the flower carving jelly cutter on the foie gras, and pour in the oyster sauce vinaigrette at the end.