Main Ingredients

Foie Gras (one)

Lee Kum Kee Old Village Oyster Sauce (appropriate amount)

Ginger (5 pieces)

Onions (2 strips)

Accessories

Jiuzhuang Oyster Sauce (10g)

Baoning Vinegar (30g)

1. Remove the dirt and fascia on the surface of the foie gras, slice it into slices, and rinse with water until the water becomes clear.

2. Bring an appropriate amount of water to a boil, add ginger slices, green onions, foie gras and cook for about 2 minutes and turn off the heat (it’s done). Add an appropriate amount of Jiuzhuang oyster sauce and salt and soak for 10 minutes, taste it and see if it suits your taste.

3. Pick up the foie gras and drain the water.

4. Put it in a blender and blend.

5. After mixing, sift again.

6. Put it into the mold and compact it, cover it, and put it in the refrigerator for half an hour.

7. Mix the water, sorghum wine and Huadiao wine, bring to a boil, turn off the heat, add the soaked gelatine slices and stir until melted.

8. Pour into a crisper, cover, and refrigerate until completely solidified. Use a spoon to break apart and set aside.

9. Heat the pot, pour in an appropriate amount of oil, and after heating, add the bean curd skin and fry until golden brown, remove and set aside.

10. Mix Jiuzhuang oyster sauce, white sugar and Baoning vinegar evenly and set aside.

11. Place the fried bean curd skin on a plate, unmold the foie gras and place it on the bean curd skin, put the jelly on it, and pour the oyster sauce on top.