Red Wine Foie Gras
1.
Take the foie gras out of the packaging bag and thaw it naturally;
2.
Cut into slices with uniform thickness, about 6, 7 mm, you can decide according to your preference, not too thin or too thick;
3.
According to the number of people to decide how much to use, my husband and I two people, four slices are enough, put in the right amount of black pepper;
4.
Add a small amount of red wine and marinate for a while;
5.
Put in the right amount of starch;
6.
Mix the starch and foie gras well, this action should be lighter to ensure the integrity of the foie gras;
7.
Put an appropriate amount of corn oil in the pot;
8.
When the oil is warmer, put the starchy foie gras in a pan and fry, the fire is lower;
9.
When the bottom is fried until crispy, turn it over and fry on the other side. Fry until the skin is crispy. After frying, put the foie gras on the plate and set aside;
10.
Put a little oil in the pot, then add a spoonful of strawberry jam, you can also use other jams;
11.
Pour in the right amount of red wine;
12.
Boil the sauce until it becomes thicker;
13.
Just pour the sauce on the fried foie gras. I paired it with two slices of self-made toast. It was very delicious!
Tips:
1. The foie gras is tender. Be careful not to break it during the operation;
2. When frying, fry slowly over a small fire, and the heat should not be rushed, so as not to fry and affect the taste;
3. The jam used can be strawberry jam or cherry jam or other jams.
