1. Slice the foie gras with a thickness of 1.5 cm. 2. Place the goose breast side by side one day in advance, roll it into a roll, wrap it with butter muffins and put it in the refrigerator for 2 hours before taking it out. 3. Cut the goose roll into pieces of moderate size, and then tie the cut goose roll tightly with a rope. 4. Cook the goose roll: fry the muffin skin until yellow, and fry both sides of the goose roll for 10 minute. Heat the prepared truffle sauce. Fry chopped foie gras for a while, add salt and pepper. 5. Dish the goose roll and pour the truffle sauce; Add foie gras, and finally add macaroni. Herbal liver 1. Cut leek, carrot, cabbage and zucchini, boil all vegetables for 2 minutes, and cut a piece of foie gras, weighing about 25 grams. 2. stew the side dish with a little walnut and butter. 3. Heat the chicken soup until it starts to evaporate. Take a slice of butter, whipped cream, chopped parsley, beaked parsley leaves, whipping powder and celery. Put it in chicken soup Before serving, heat the seasoning soup, but don't boil it. 4. Put the foie gras slices into a warm soup plate; Cover with stewed side dishes and add vanilla cream around. Foie gras in casserole 1, and cutting the foie gras into a length suitable for casserole; Wash all vegetables; Goose leg boneless; Steam off the excess goose oil. 2. Slice the potatoes and cook them, cut the eggplant in half, cut the celery into sections, and bake them in the oven with the whole carrot. Boil green beans, spinach, leeks and tomatoes (peeled, seeded and crushed) and then cool them with cold water. 3. put a film on the casserole and add potato chips around and at the bottom. Put the ingredients into the casserole and adjust the position and color of the vegetables to show their attractive colors. 4. Take out the surplus vegetables, seal them with film, compact them and put them in the refrigerator for 24 hours. 5. Put the finished vegetable slices into a plate and decorate the plate with olive oil, balsamic vinegar, coriander powder, beaked parsley and chopped tomatoes. Goose liver tablets with fruit acid 1. Cut the foie gras into pieces with a thickness of 1 cm, and peel and remove seeds from the grapes. 2. Fry the foie gras slices into brown with a hot pan (bake on one side for 2 minutes), and put the foie gras slices on the kitchen roll paper to absorb excess fat. 3. Pour the oil out of the pot and pour in the juice. Add the grapes and take the soup away. Add the beef soup and pour it out. Put it in a warm (not overheated) plate. Add seasoning and put into the mold. Goose liver wonton in chicken soup 1. Shredded truffles, sliced foie gras, weighing 40 grams and half a centimeter thick. 2. Put a piece of foie gras on the wonton skin, then put a truffle on the foie gras, coat it with egg yolk and cover it on the wonton skin. Use a biscuit knife to flatten the prepared wonton and expose it. Put the crushed truffles and truffle juice into a plate and add the chicken soup. 3. Quickly put the stewed meat into the chicken soup and stew for 2 minutes. 4. Shred lettuce leaves, stir-fry in walnut oil for a while, and add hot wonton. Stir-fry in the pan 1 min. Truffle liver 1, goose breast and black bread cut into strips of 15× 15 cm. Take a proper amount of wrinkled coriander for later use. Boil the cabbage piece by piece in strong brine for a while, and then put it aside. Slice the truffles and partially chop them. 2. Put the prepared bread, ham, goose breast, boneless and chopped frozen goose, coriander, crushed truffles, eggs, milk and truffle juice into the round bottom, mash them, stir them, and leave them for a while to make them taste even, and the filling will be fine. 4. Make a piece of Chinese cabbage with the edge removed into a drum shape and bake it. Add a small amount of stuffing to the cabbage, cut a piece of foie gras into these fillings, roll up the cabbage and take it out of the baking mold. 4. Melt the goose oil in the pot, add diced carrots, onion pieces and garlic paste, put the brewed cabbage in the pot, pour walnut oil, cover it and bake it in the oven for/kloc-0.5 to 20 minutes, and moisten it with the soup in the pot for many times. 5. Put the cabbage in a hot plate, remove the grease from the pot, lightly fry the seasoning and truffle gravy, and put it around the cabbage. Rossini goose roll 1, cut goose liver into pieces with a thickness of 1.5 cm. 2. Place the goose breast side by side one day in advance, roll it into a roll, wrap it with butter muffins and put it in the refrigerator for 2 hours before taking it out. 3. Cut the goose roll into pieces of moderate size, and then tie the cut goose roll tightly with a rope. 4. Cook the goose roll: fry the muffin skin until yellow, and fry the goose roll on both sides for 10 minute. Heat the prepared truffle sauce. Fry chopped foie gras for a while, add salt and pepper. 5. Dish the goose roll and pour the truffle sauce; Add foie gras, and finally add macaroni. Herbal liver 1. Cut leek, carrot, cabbage and zucchini, boil all vegetables for 2 minutes, and cut a piece of foie gras, weighing about 25 grams. 2. stew the side dish with a little walnut and butter. 3. Heat the chicken soup until it starts to evaporate. Take a slice of butter, whipped cream, chopped parsley, beaked parsley leaves, whipping powder and celery. Put it in chicken soup Before serving, heat the seasoning soup, but don't boil it. 4. Put the foie gras slices into a warm soup plate; Cover with stewed side dishes and add vanilla cream around. Foie gras in casserole 1, and cutting the foie gras into a length suitable for casserole; Wash all vegetables; Goose leg boneless; Steam off the excess goose oil. 2. Slice the potatoes and cook them, cut the eggplant in half, cut the celery into sections, and bake them in the oven with the whole carrot. Boil green beans, spinach, leeks and tomatoes (peeled, seeded and crushed) and then cool them with cold water. 3. put a film on the casserole and add potato chips around and at the bottom. Put the ingredients into the casserole and adjust the position and color of the vegetables to show their attractive colors. 4. Take out the surplus vegetables, seal them with film, compact them and put them in the refrigerator for 24 hours. 5. Put the finished vegetable slices into a plate and decorate the plate with olive oil, balsamic vinegar, coriander powder, beaked parsley and chopped tomatoes. Goose liver tablets with fruit acid 1. Cut the foie gras into pieces with a thickness of 1 cm, and peel and remove seeds from the grapes. 2. Fry the foie gras slices into brown with a hot pan (bake on one side for 2 minutes), and put the foie gras slices on the kitchen roll paper to absorb excess fat. 3. Pour the oil out of the pot and pour in the juice. Add the grapes and take the soup away. Add the beef soup and pour it out. Put it in a warm (not overheated) plate. Add seasoning and put into the mold. Goose liver wonton in chicken soup 1. Shredded truffles, sliced foie gras, weighing 40 grams and half a centimeter thick. 2. Put a piece of foie gras on the wonton skin, then put a truffle on the foie gras, coat it with egg yolk and cover it on the wonton skin. Use a biscuit knife to flatten the prepared wonton and expose it. Put the crushed truffles and truffle juice into a plate and add the chicken soup. 3. Quickly put the stewed meat into the chicken soup and stew for 2 minutes. 4. Shred lettuce leaves, stir-fry in walnut oil for a while, and add hot wonton. Stir-fry in the pan 1 min. Truffle liver 1, goose breast and black bread cut into strips of 15× 15 cm. Take a proper amount of wrinkled coriander for later use. Boil the cabbage piece by piece in strong brine for a while, and then put it aside. Slice the truffles and partially chop them. 2. Put the prepared bread, ham, goose breast, boneless and chopped frozen goose, coriander, crushed truffles, eggs, milk and truffle juice into the round bottom, mash them, stir them, and leave them for a while to make them taste even, and the filling will be fine. 4. Make a piece of Chinese cabbage with the edge removed into a drum shape and bake it. Add a small amount of stuffing to the cabbage, cut a piece of foie gras into these fillings, roll up the cabbage and take it out of the baking mold. 4. Melt the goose oil in the pot, add diced carrots, onion pieces and garlic paste, put the brewed cabbage in the pot, pour walnut oil, cover it and bake it in the oven for/kloc-0.5 to 20 minutes, and moisten it with the soup in the pot for many times. 5. Put the cabbage in a hot plate, remove the grease from the pot, lightly fry the seasoning and truffle gravy, and put it around the cabbage.