500g of red wine, 50g of mustard10g, 50g of soup, 5g of Thai fish sauce15g, 5g of brand monosodium glutamate, 5g of white sugar, 3g of Huai brand salt, 5g of American fresh soy sauce15g and 5g of Hengshun balsamic vinegar.

Production process:

1. Pour the red wine and soup into the pot, add the foie gras and cook for half an hour, then take out the foie gras and put it in the refrigerator.

2. Mix mustard, soup, fish sauce, monosodium glutamate, delicious soy sauce, balsamic vinegar, and soft candy.

3, take out the foie gras, cut into pieces, and serve with the dish.

Don't cook foie gras for too long, or it will get old easily.