1. First thaw the frozen foie gras to soften the liver, so that tendons and blood vessels can be easily removed.

2. Break the thawed foie gras into two pieces, with the rounder side of the foie gras facing upward, then cut the foie gras from the middle position with a knife, cut the incision longitudinally, and pull the incision open with your fingers.

3. Remove the foie gras from your fingers. Pick out the tendons with a knife and fingers, but don't break them, because the tendons of foie gras will become thinner and thinner from the root to the tendon tip and become easy to break.

4. Remove the big tendons, then remove the branched tendons and blood vessels, as well as the red spots.

It is best to put the foie gras under the tap and rinse it with tap water. Wait until it is completely washed, and then soak it in water for about 30 minutes.

Let's take a look at the method of foie gras:

Preparation method of red wine foie gras

Ingredients: red wine, foie gras.

Ingredients: salt, pepper, oil onion, ginger, oil consumption of soup, soy sauce, monosodium glutamate, sugar, grapes, white radish, black pepper, lotus root, glutinous rice flour, strawberry, tomato, asparagus and apple.

Exercise:

Red wine foie gras one:

Slice the foie gras into thick slices, add salt, pepper and red wine, marinate for 10 minute, pat on flour, and fry in oil pan until golden brown. Add oil, onion and ginger to another pan, stir-fry, add soup, oyster sauce, soy sauce and monosodium glutamate, bring to a boil, add fried foie gras, simmer for a while, add red wine, thicken, take out and serve.

Red wine foie gras II:

Grape 10, 2 fresh foie gras, beef juice 150CC, flour 1. A little red wine, a little sugar, a little black pepper and a little salt. Peel the grapes, remove the seeds and cut them in half for later use. Wash and peel the white radish, cut it into two pieces and put it on a plate for later use. Sprinkle some salt and black pepper on the foie gras and set aside. Pour oil into the pot, and when the temperature is high, evenly dip the flour on both sides of the foie gras, fry it in the pot, put it on a plate and spread it on the white radish. Add a little oil to the pot, stir-fry the grapes, then add beef juice and sugar, bring to a boil and turn to low heat. When the soup is slightly thick, pour red wine on the fried foie gras.

Red wine foie gras III:

Lotus root 25g, glutinous rice flour 10g, foie gras 150g, red wine juice 30g, strawberry 20g, bean paste 5g, tomato 5g, asparagus 20g, orange 15g, mint 2g, butter 5g, salt and pepper. Lotus root is cut into blades, stuffed with glutinous rice flour and bean paste, and steamed for 5 minutes; Marinate the foie gras with salt and pepper 1 hour, and then fry it until it is 70% cooked. Boil the red wine with honey for 10 minute, and boil it into red wine juice for later use; Cut strawberries and oranges into disc-shaped substrates, add lotus root, tomato, asparagus, apple, foie gras and mint leaves in turn, and pour in red wine juice.