Main ingredients:

250g of clean goose breast, 4 eggs, 50g of mushroom15g, 50g of cooked ham, and 0/2 of rapeseed kernel/kloc-0.

Seasoning:

1000g salad oil (about 100g dosage), 8g cooking wine, 5g salt, 1g monosodium glutamate, 10g onion, 10g ginger, 15g dry starch,/kloc-0.

Steps:

1. Cut the goose breast into pieces 3 cm wide with a knife. Marinate with onion and ginger paste, cooking wine and salt for about half an hour.

2. Yellow the eggs, foam them with chopsticks, and add a proper amount of dry starch to make a sherry paste.

3. When the pan is on fire and the oil burns to 50% heat, remove the pan end from the fire, wrap the goose meat in sherry paste one by one, fry it in the oil pan (be careful not to stick together), take it out after the surface solidifies, put it in warm water to make goose eggs, put it in a bowl, add goose soup and salt, and steam it for 15 minutes.

4. stew the mushrooms. Slice ham. Blanch the rape seeds and cool them with cold water.

5. Put the goose eggs into ham slices, mushrooms and monosodium glutamate, steam them in a cage and take them out. At the same time, put the goose soup, rapeseed core and salt into a pot to boil, then pour the soup and rapeseed core into a soup bowl with goose eggs and sprinkle with pepper. The soup is fresh and the goose eggs are tender and delicious.

Tips for making goose liver clear soup;

Boil the foie gras for 8 minutes, then take it out and cool it. Cut into 1 cm long water chestnut pieces together with the egg yolk grid, and put them into the soup pot respectively. Pour boiling beef soup when eating (add red wine in advance and adjust the taste). ? This product needs about 2000 grams of beef soup.

Pie-food phase grams:

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.