We all know that foie gras is certainly mostly a Western practice, but also by the West into China is known and valued. In fact, I used to kill the liver of the goose at home are sometimes not eat, directly to the family's puppies and kittens to eat. But I have a gathering in a more upscale restaurant ate a pan-fried goose liver, although only ate a piece, but so far the taste has not been forgotten, the texture is particularly delicate and completely unlike the pig liver kind of thick fiber sense is very strong, and according to the waiter said that this is a very good blood food, very much liked by the public.

To do this dish pot is very important to use good quality flat bottom non-stick pan best, foie gras to be fresh, do not freeze over the, so I suggest directly to the market poultry there to buy just killed goose, so that out of the taste is the best it. Do not need a lot of this ingredient, after all, foie gras cholesterol and fat are quite high or do not eat too much, and foie gras than chicken liver most of the liver, an adult goose liver can be about half a catty more it. So if you are eating alone, just buy one is enough. Fresh foie gras is a light pink color, do not buy broken, broken taste will be very bad and do not look good. Then it is time to prepare the seasoning, a cup of shaoxing wine, half a cup of red wine, chopped onions, red pepper thinly sliced, minced garlic, this is the basic seasoning.

The pan with a small fire heat with peanut oil is best, the whole pan are evenly coated with oil, and then the onion foam and garlic foam put in a small fire sautéed. Foie gras cut thicker slice, put it in the first side of the frying, brown and then turn over to fry, if there is love to eat a little bit of raw frying two minutes can be out of the pan is probably also seven minutes cooked it, I still like to eat fully cooked, foie gras is also very easy to cook, so the cooked as well as fried less than five minutes on the can.

Frying the process of pouring on the Shaoxing wine and red wine, put on the chili flakes before the pan, plate can be sprinkled with a bit of minced garlic and two pieces of red pepper flakes decorative. Just made a good pan-fried foie gras, soup thick, can feel free to paint on the plate it, foie gras delicate, melt in the mouth, the elderly can also eat it. It is best to turn off with a glass of red wine light, to create a depressed and decadent atmosphere, a mouthful of liver and a mouthful of wine, it is also a pastime.

In fact, China did not specifically do foie gras before this century, asked did not specifically give it a dish name, is imported from the West, but also just higher society high-end people will enjoy. My parents still do not like this cuisine, think foie gras where there is stewed goose delicious ah, where there is brined goose wings under the wine it. So I always enjoy alone, in my eyes in the eyes of the food in their that may not be treated as a treasure. But this dish is also very suitable for small couples ah, good friends chatting potluck eating ah.

Foie gras is rich in nutrients, is the goose body for detoxification of the organ it is a good blood tonic, and the more fat the more delicious known to foreigners caviar, foie gras and truffles and known as the world's three treasures, which is enough to show that this cuisine is excellent ah. But its fat content is also particularly good Oh, equivalent to the birthday cake on the cream it, so to lose weight partners try to restrain the amount of ah. Although it is a French dish but our China is the first to eat foie gras ah, although the production method is slightly different, but the nutritional value is the same.