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Goose liver: 100g apple: 1 sugar: right amount.

Cinnamon powder: a little flour: a little red wine: the right amount.

Italian balsamic vinegar: olive oil amount: a little.

Recipe features: foie gras is extremely rich, delicate and tender, melts in the mouth, and has the refreshing taste of caramel apples. As soon as it was served, the air was filled with the fragrance of foie gras.

Fried foie gras with caramelized apples and balsamic vinegar (step 4)

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1. Cook the sugar into caramel with a small torch, cut the apple into pieces, remove the core, put it in, add a little red wine and cinnamon powder, stir-fry for a while, and put it on the plate first.

2. Season foie gras with a little salt and pat flour on both sides.

3. Heat oil in the pot, add foie gras, and fry on low heat until golden brown on both sides. Serve.

4, another pot, add the right amount of red wine and Italian balsamic vinegar, pour in the plate.