French Fried Foie Gras
1.
Slice the foie gras and marinate with salt, pepper and crushed black pepper
2.
Then garnish colored peppers and mushrooms with water, add salt and oil to the water,
3.
Pineapple sliced and fried, apple peeled, cored and cut into thick slices, marinated in brandy, and then fried
4.
Garnishes: colored peppers, mushrooms, after water, fry the side dishes, add salt, pepper, crushed black pepper, seasoning
5.
Wrap the foie gras with flour, get rid of the excess flour on the surface, then cook with less oil and fry on a low fire, turning over frequently, so that there is no mushy color
Tips:
Foie gras is fragile, please handle with care. The foie gras will melt and break easily at 40-50°C. Don't put the foie gras on your hands for a long time, just decorate your own creativity.
