ingredients: 1 grapes, 2 pieces of fresh foie gras, 15CC of beef juice, a little flour and 1 white radish. A little red wine

Seasoning: a little sugar, a little black pepper and a little salt.

Practice:

1. Peel the grapes, remove the seeds and cut them into halves for later use.

2. Wash and peel the white radish, cut it into two sections and put it on the plate for later use.

3. Sprinkle a little salt and black pepper on the foie gras for later use.

4. Pour the oil into the pot, and wait until the temperature is high. Then, evenly dip the flour on both sides of the foie gras, fry it in the pot, put it on the plate, and spread it on the white radish.

5. Put a little oil in the pot, stir-fry the grapes slightly until fragrant, then add beef juice and sugar, bring to a boil, turn to low heat, until the soup is slightly thick, and pour red wine on the fried foie gras.

Small cooking remedies:

1. If you can't find beef juice, you can use broth+tomato+sugar+salt instead. 2. When frying foie gras, remember that the pot must be hot, and cook it quickly with a big fire, so that the foie gras will be crispy on the outside and fresh and tender inside.