The foie gras is a thick piece pressed against the rice below. The surface is slightly burnt and melts in the mouth. There is no fishy smell at all, only the fat is left. The weight and taste are better than ordinary Japanese food. The store is much better.
The foie gras is very tender and has no fishy smell. With the caviar, the rice grains are translucent and round. One bite is simply delicious!
Steps:
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 and foie gras and cook for about 2 minutes, then 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 stirring, 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 gelatin sheets 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 appropriate amount of oil, after heating, add 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 oyster sauce and vinegar over it. ?