Ingredients: A few slices of French foie gras. Seasoning: a little salt and pepper, and a proper amount of flour. Pouring: fresh orange 1, olive oil 1 tsp, basil wine vinegar 2 tsp. Practice: 1, fresh orange takes 1/3 pulp, and the rest is juiced for later use. 2, French foie gras to take the liver tip, wash the slices to remove the tendons, use paper towels to absorb the water, sprinkle a little salt and pepper to taste, and pat dry the flour on both sides. Heat olive oil in a pan, shake off the excess flour on the foie gras, and fry in a pan over medium heat until golden on both sides. 3. Leave a spoonful of remaining oil, add wine vinegar and fresh orange pulp to boil, turn off the fire, add orange juice and mix well, and take out the pot. 4, foie gras plate, pouring juice, served with scalded vegetables and semi-sweet white wine. Description: 1, foie gras is only pointed, so it must be boned, otherwise it will shrink when frying and taste bad. 2. Wine vinegar preparation: red wine: fruit vinegar (the best combination of apple vinegar or lemon vinegar and wine) 5: 3. Basil wine vinegar is made by adding 2 pieces of cleaned and dried basil into every 400ml wine vinegar and sealing for more than 3 weeks. If you don't like wine vinegar, you can use fruit vinegar instead. The oranges I bought this time are sour. If oranges are sweet, I need to add a little wine vinegar.