500 grams of French foie gras, 500 grams of mustard, soy sauce and fish juice, 500 grams of soup, 500 grams of Japanese sake, 40 grams of refined salt, 60 grams of monosodium glutamate and 40 grams of sugar.

1. Thaw the foie gras first, then blanch it for setting, and wash off the floating foam for later use.

2. Boil the soaked foie gras juice in a pot, throw it into the foie gras, open the fire for 20 minutes, and then take it out and cool it.

3. When eating, change the foie gras into a knife and put it on a plate, and mix mustard with the soaked foie gras juice to eat.