Fried foie gras

Ingredients

Foie gras 300g

Celery 50g

Carrot 50g

Onions 50g

Accessories

Amount of oil

Amount of salt

Amount of green onions

Amount of ginger

An appropriate amount of cooking wine

An appropriate amount of pepper oil

Steps

1. Rinse the foie gras with tap water and soak it for four hours. Change the water.

2. Prepare other raw materials.

3. Slice the foie gras and marinate it with cooking wine and salt for ten minutes.

4. Cut the onions and ginger into pieces.

5. Cut celery into small pieces, cut carrots into diamond-shaped slices, and cut onions into small pieces.

6. Boil water in a pot, put the carrots, celery and onions into the pot and simmer for a minute and take them out.

7. Heat oil in another pot. When the oil is hot, add minced ginger and green onion and saute until fragrant.

8. Add the foie gras and stir-fry for a while, until no more blood streaks are visible, about four to five minutes.

9. Stir-fry the boiled carrots, celery and onions evenly.

10. Add appropriate amount of salt to taste.

11. Add some red pepper oil and serve.