<h1>Nuts sesame sauce foie gras puree</h1>
Ingredients & Ingredients:
Finger eggplant, foie gras puree, chopped nuts, sesame paste, soy sauce
method:
Peel the eggplant and cook it at low temperature to make a pureed eggplant
The foie gras is soaked in spices to remove the fishiness and made into a puree foie gras at low temperatures
Mix the eggplant puree and foie gras puree to make a ball and roll on the nut crush
Garnish with sesame paste and organic sprouts
<h1>Abalone juice crispy pork ginseng</h1>
Pork ginseng, tassels, fried ginger shreds, homemade abalone juice, clear chicken soup
After the swelling, the ginseng is simmered in clear chicken soup, then chilled with ice water and repeated twice
Simmer the pork ginseng and fry in a non-stick pan in chicken fat until the surface is golden and crispy
The abalone juice can be heated to collect the juice
<h1>Pot of haggis</h1>
Haggis, shallots, ginger, cooking wine, hot pot base, cloves, sand kernels, cardamom, perilla, salt, chili peppers, red oil
Treat the haggis and chop it into the desired pieces, blanch it in boiling water with green onions, ginger slices, and cooking wine, remove the fish, remove the fish, and rinse it off
Heat the oil, add ginger slices, green onions and stir-fry until fragrant, add spices and hot pot base and stir-fry until fragrant
Add haggis, add water without ingredients, bring to a boil over high heat and reduce heat until ripe, add salt and chicken essence to taste