Method of French foie gras

The preparation method of French foie gras is as follows:

Ingredients: foie gras, red wine, black pepper and starch.

Steps:

1. Take the foie gras out of the packaging bag and thaw it naturally.

2, cut into pieces of uniform thickness, about 6, 7 mm, can be decided according to your own preferences, not too thin or too thick.

3, according to the number of people to decide how much to use, add black pepper.

4. Add a small amount of red wine and marinate for a while.

5, put the right amount of starch.

6. Mix the starch and foie gras evenly. This action should be lighter to ensure the integrity of foie gras.

7. Put corn oil in the pot.

8. When the oil temperature is a little lower, stir-fry the goose liver wrapped in starch in the pot, and the fire should be smaller.

9. When the bottom is fried to crisp, turn over and fry the other side until the skin is crisp. After frying, put the foie gras on a plate for later use.

10, put a little oil in the pot, and then strawberry jam.

1 1, pour a proper amount of red wine.

12. Cook the juice until it thickens.

13, pour the juice on the fried foie gras.