In fact, foie gras itself is also a representative dish of France. Goose liver is especially popular because of its delicate taste and rich nutrition. There are also two cooking methods for French foie gras, one is hot and the other is cold. In fact, hot cooking can give full play to the umami flavor of foie gras, and the taste may be more delicate. If it is cold, it can be processed with some white wine or port wine, so the taste will be particularly unique.

Secret foie gras? First of all, we need to prepare some raw materials, such as foie gras, red pepper, onion, ginger, bamboo stick, peanut oil, monosodium glutamate, pepper and sesame oil.

First, slice all the prepared fresh foie gras, be sure to be thinner, then slice the onion, slice all the prepared red peppers and slice the ginger. Add some wine, edible salt, monosodium glutamate and pepper to the foie gras, then gently rub it with your hands and marinate it for 10 minute. String the pickled foie gras, onion and red pepper with bamboo sticks. Then boil the oil in the pot. The oil is hot, put the foie gras in and fry it. When it's cooked, take it out. Leave a little base oil, add ginger, fungus and minced garlic, stir-fry until fragrant, then add goose liver skewers, sprinkle some edible salt and pour some sesame oil.

Fried foie gras? Prepare some fresh foie gras, proper amount of bread, fragrant pears and edible salt.

Sprinkle some edible salt on both sides of foie gras, and then put it aside for about 5 minutes. Don't add oil to the pot. After heating, add the foie gras and slowly pick it up with a small fire. Put the bread in the oven, preheat it to 200 degrees, and then fry the pear slices at the same time. Put some fragrant pear slices in the bread, then put some fresh foie gras on it, and if possible, add some blueberry sauce for decoration, so that you can eat it directly.

Generally speaking, the methods of French foie gras are diversified, and you can choose different methods according to your personal tastes and preferences.