Spicy foie gras main ingredients: foie gras 500g ingredients: red pepper 100g seasoning: chili (red, sharp, dry) 10g pepper 5g salt 15g wine 20g onion 15g ginger 15g sesame oil 3g monosodium glutamate 2g vegetable oil 20g each appropriate amount of production method 1. foie gras washed, remove tendons and bile contamination of the part, blanching into the pot of boiling water, to remove the blood stains and foreign flavors. 2. red pepper washed and sliced, the frying pan with a little water, sesame oil, a little salt and MSG. A small amount of water, sesame oil, a little salt and monosodium glutamate (MSG), boil the chili pepper into the scalded, fished out and spare. 3. frying pan on the fire, put the right amount of oil, smoke under the pepper, dried chili peppers, fry the aroma of the fished out of the need to add the right amount of water and salt, wine, ginger, onion knots, and then under the foie gras boil, boil skimmed off the froth, with a medium-low fire cook until the foie gras is cooked through, put the MSG, dripping sesame oil, even the soup was poured into the dish. 4. When serving, fish out the foie gras slices, and then with red pepper flakes, pour the original soup can be. Animal liver is the body's largest toxic transfer station and detoxification organs, so buy back the fresh liver do not rush to cook. You should put the liver under the tap for 10 minutes and then soak it in water for 30 minutes. Cooking time should not be too short, at least should be fried in a rapid fire for more than 5 minutes, so that the liver completely turned grayish brown, can not see the blood is good. It is best to treat anemia with spinach. Animal liver should still not be consumed too much to avoid too much cholesterol intake.