Drunken foie gras with oyster sauce and vinaigrette

Overview

Drunken foie gras with oyster sauce and vinaigrette, a very special dish. Using Chinese seasonings and Western ingredients, the effect is surprising. The ingredients for this dish are very important. It is best to buy authentic French foie gras, but the price is much more expensive. If not, it is not a bad idea to use French foie gras as a substitute, and you can create the delicious taste yourself. The sauce made with Lee Kum Kee oyster sauce, Baoning vinegar and sugar is very delicious, an unexpected surprise, haha.

Tags

• cold dishes
• western-style banquet
• old man
• french cuisine
• western food
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• fish gelatin powder
• foie gras
• oyster sauce
• sorghum wine
• vinegar
• white sugar
• bean curd skin

Ingredients

Steps

1. 1 Prepare foie gras and other ingredients and ingredients.

   

2. 2 Use fish gelatin powder, add Huadiao wine, sorghum wine, and water to cook a Huadiao jelly, then put it in the refrigerator for later use.

   

3. 3 Use Lee Kum Kee Jiuzhuang oyster sauce, Baoning vinegar and white sugar to prepare a sauce.

   

4. 4 Fry the tofu skin until golden brown and serve on a plate.

   

5. 5 Fry the tofu skin until golden brown and serve on a plate.

   

6. 6 Place the pre-chilled foie gras on top of the beancurd skin.

   

7. 7 Arrange chopped Huadiao jelly on top of the foie gras.

   

8. 8 Finally, just pour the sauce into the finished product.