1. First, thaw the fatty goose liver at room temperature to make it soft. Because the frozen foie gras is hard, you can't break it in half by hand, and you can't remove the tendons and blood vessels.

2 after thawing, break the fat foie gras into two pieces by hand, put the rounder side of the foie gras upward, place the dining dao in the middle of the fat foie gras, cut a long incision longitudinally, and pull the incision open with two thumbs.

3 Find the tendons in the foie gras with your fingers, and then pick out the tendons while groping with your fingers, and don't break them. Because the tendons of fatty goose liver are thinner and thinner from root to tendon tip, it is easy to break.

4 When removing the major tendons, we should pay attention to removing the tendons, blood vessels and red spots in the branches.

How to eat

French foie gras is usually lightly fried with a small fire and served with port wine or dark sauce. In hot food, it can be served with appetizers, or made into Sauce and steak to taste. When eating cold food, the French habit is to make fresh foie gras. This kind of foie gras mixed with other materials is usually cooked and cooled, then sliced into cold dishes, or served with sauce. Generally, the materials to be added in the treatment of this kind of foie gras include brandy cognac, calvados Armagnac, port wine and truffles.

nutritional value

many people may misunderstand foie gras, and think that eating foie gras is high in blood fat and cholesterol. Actually, it's not. On the contrary. According to experts' confirmation, the fat content in general foie gras is only 2%-3%, while that in fat foie gras can be as high as 6%. However, fat foie gras is mainly unsaturated fat, which is easy to be absorbed and utilized by human body, and will not get fat after eating, and it can also reduce the cholesterol content in human blood, and it implies that lecithin, which is indispensable for human life, is three times higher than that in normal foie gras. Fatty foie gras is also rich in fatty and sweet "glutamic acid", so it has a particularly attractive fragrance when heated. This fragrance is indescribable, and its beauty can only be known when it is heated to 35℃, and its fat begins to melt, which is also close to human body temperature, so it has the feeling of melting in the mouth.