Foie gras with tea tree mushroom

Overview

How to cook Foie gras with tea tree mushroom at home

Wash all the ingredients. My foie gras is ready-braised. If it is raw, it needs to be cooked in water.
Cut the foie gras into small pieces and press it into a puree with a kitchen knife
Remove the head of the tea tree mushroom and use only the long stem part, then pour in cornstarch and coat evenly
Cut the pepper into small pieces and mince the green onion
Pour more oil into the pot, and when it is 70% hot, put the tea tree mushrooms in and fry them. If you don’t know the oil temperature, you can put one in first. If the surrounding area is full of bubbles and floats, that’s fine.
Fry until golden brown and hard to the touch. You can fry it a few more times to make it crispier. Then take it out to control the oil,
Leave a little oil in the pan. The excess can be used to fry other dishes. Put the foie gras down
The foie gras sticks together after being cooked, so add a little water to let them spread out
Turn on high heat, pour down the tea tree mushrooms before the water dries up, and stir-fry quickly to coat the tea tree mushrooms with a layer of foie gras. Add some chicken essence, a little salt, and then add chopped green onion and pepper. Quickly cook ~