1. The rice is cleaned and cooked with water
2. Cantonese vegetable cores add some salt to blanch water
3. Sliced sausage
4. When the rice is boiled until the water is almost dry, add the sausage
5. Soak the foie gras in sake in advance, preferably brandy
6. The foie gras is drowned out of the sake and coated with a thin layer of cornstarch
7. Put a little butter in a pan and fry the foie gras until golden brown on both sides, then sprinkle with black pepper
8. Scoop out to absorb oil with a kitchen paper towel
9. Put the fried foie gras on the rice, add an egg, and continue to simmer over low heat
10. Make a pouring sauce: add 4 spoons of June fresh soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar, 1 spoon of sesame oil, and appropriate amount of boiling water in a small bowl and mix thoroughly
11. Finally put in the Cantonese cabbage core
12. Just drizzle with the sauce
13. When eating, be sure to mix the foie gras and eggs well, the taste is too ecstasy
Tips:The foie gras is very tender, so be careful when frying. The eggs are best to be heart-wrenching, so I use Lanhuang eggs
