Pan-fried Foie Gras

Pan-fried Foie Gras

1. After the foie gras is sliced, dry it with a paper napkin.

2. Turn on the minimum heat in a non-stick pan, put the foie gras in, and fry it on one side, without oil, the foie gras has its own oil

3. Buy the pepper you can grind yourself in the supermarket, grind a little pepper, sprinkle on one side, and sprinkle a little salt.

4. Turn the foie gras with a spoon and chopsticks, because the foie gras is very tender, so be careful. Add pepper and salt on the other side as well. Fry golden brown and serve. Put a little scallion on top so that it won’t be greasy.

Tips:

The frying time should be controlled. It is best to use the lowest fire, fast. After frying, you can put bread or sushi underneath. I didn’t let it go because I didn’t like it,