Method of sashimi red wine foie gras

Foie gras proper amount

50 ml of red wine

strawberry jam

20 grams

Black pepper powder

a little

starch

10g

corn oil

15ml

white sugar

A small spoon

Method of red wine foie gras

Naturally thawing the foie gras after taking it out of the packaging bag;

Cut into pieces with uniform thickness, about 6 or 7 mm, which can be decided according to your own preferences, not too thin or too thick;

According to the number of people to decide how much to use, four tablets for my husband and I are enough, and a proper amount of black pepper is added;

Add a small amount of red wine and marinate for a while;

Add a proper amount of starch;

Mix starch and foie gras well, this action should be lighter to ensure the integrity of foie gras;

Put a proper amount of corn oil into the pot;

When the oil is warmer, fry the goose liver covered with starch in a pot, and the fire should be smaller;

Fry the bottom until crisp, then turn over and fry the other side, and fry until the skin is crisp. After frying, put the foie gras on a plate for later use;

10.

Put a little oil in the pot, then add a spoonful of strawberry jam. You can also use other jams.

1 1.

Pour in the right amount of red wine;

12.

Boil the juice until it is thicker;

13.

Just pour the sauce on the fried foie gras. I served it with two pieces of homemade toast, which is very delicious!

Finished map of red wine foie gras

Please click to enter a picture description.

1, foie gras is tender, so be careful not to break it during operation;

2, when frying, slowly fry with a small fire, and the heat should not be urgent, so as not to fry and affect the taste;