How to cook Teppanyaki foie gras in Japanese cuisine

1. Add tempura powder to water to make a slurry, add Ganoderma lucidum, chive flowers, carrots and broccoli and mix well to form sesame seeds. Pulp.

2. Heat a wok over high heat, brush with oil, add batter and fry for 5 minutes, flip and fry both sides until golden brown, place on a plate and set aside.

3. Spread a thin layer of cornstarch on the bottom of the foie gras.

4. Heat a wok over high heat, add oil, add foie gras, season with salt and black pepper, flip over and fry the foie gras until golden brown, add red wine and soybean oil and fry until fragrant, add On the pancakes.

5. Mix salad sauce, pork chop juice, tomato juice, and black vinegar to form a sauce, which can be eaten with foie gras.