1 First, thaw the foie gras at room temperature to make it soft. Because the frozen foie gras is hard, it can't be broken in half by hand, nor can it remove tendons and blood vessels.

2 After thawing, break the foie gras into two pieces by hand, with the rounder side of the foie gras facing upward. The dining knife is in the middle of the foie gras, and a long incision is made longitudinally, and the incision is made with two thumbs.

Use your fingers to find tendons in the fat foie gras, then eat a knife, and pick out the tendons while groping with your fingers, so as not to 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 big tendons, pay attention to removing the tendons, blood vessels and red spots of the branches.

Edible method

French foie gras is usually cooked with low fire and eaten with wine or dark sauce. In hot food, it can be served with appetizers, or it can be 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, cooled and sliced into cold dishes, or eaten with dipping sauce. Generally speaking, the materials to be added when processing this kind of foie gras include brandy cognac, calvados Armagnac, port wine and truffles.

nutritive value

Many people may misunderstand foie gras, thinking that eating foie gras has high blood fat and cholesterol. Actually, it's not. On the contrary. According to experts, the fat content in general foie gras is only 2%-3%, while the fat content in fat foie gras can be as high as 60%. However, fatty foie gras is mainly unsaturated fat, which is easy to be absorbed and utilized by human body, and will not gain weight after eating it. It can also reduce the cholesterol content in human blood, and implies that lecithin, which is indispensable for human life, is three times higher than that in normal foie gras. Fat foie gras is also rich in fat and sweet "glutamic acid", so it has a particularly attractive fragrance after heating. This fragrance is indescribable. Only when it is heated to 35℃ can its beauty be known. The fat begins to melt and is close to the body temperature, so it has the feeling of melting in the mouth.