Ingredients: 250g foie gras, 50g onion, 20g red pepper, ginger10g, a large piece of tin foil, 0 bamboo sticks10g garlic10g.

Seasoning: 50g of peanut oil, 50g of salt150g, 5g of monosodium glutamate, a little pepper,10g, 2g of sesame oil.

Method:

1, sliced foie gras, sliced onion, sliced red pepper, peeled ginger and sliced garlic.

2. Add a little Shaoxing wine, salt, monosodium glutamate and pepper to the foie gras for 10 minute, and string the foie gras, onion and red pepper alternately with a bamboo stick 10 string.

3. Add oil to the pan, add the goose liver skewers when the oil temperature is 100℃, fry them until they are just cooked, leave a little oil, add ginger rice and garlic rice, add the goose liver skewers, count the remaining salt, stir-fry with monosodium glutamate, pour sesame oil on them, wrap them in tin foil and put them on a plate.

Practice of duck liver

Practice 1

Raw materials:

800 grams of duck liver, sauce package, 25 grams of pepper, fragrant leaves 10 gram, onion 100 gram, and 60 grams of ginger.

Seasoning:

80g of refined salt, 50g of sugar10g, 50g of monosodium glutamate, 20g of chicken powder10g, and 20g of cooking wine.

Practice:

1, wash duck liver, cut off duck oil and minced meat with scissors, and tidy it up for later use.

2. Ignition in a pan, add clean water, add duck liver when the water temperature is about 30 degrees Celsius (the amount of water is subject to drowning the duck liver), then turn off the fire after boiling over medium heat, and skim the floating foam in the clean water.

3. Take another basin, put it into the sauce bag, first mix the refined salt, sugar, monosodium glutamate, chicken powder and cooking wine with a little original soup, then pour the duck liver and the original soup into the basin and soak the duck liver until cooked.

4. Remove the duck liver and let it cool, then change the knife and put it on the plate.

Practice 2

Main ingredients:

Duck liver 400g

Seasoning:

3g of Zanthoxylum bungeanum, 0g of scallion15g, 0g of ginger10g, 5g of salt and 0g of cooking wine15g.

Practice:

1, duck liver washed;

2, add water to the pot to boil, add onion, ginger and pepper to cook for a while;

3, put duck liver, salt, wine, cook until it is eight ripe and remove it;

4, the original soup is filtered and poured into a container, and the duck liver is immersed;

5. When eating, take out the duck liver and put it on a plate, and pour the original soup.