Recipe: 2 kg of French foie gras (baked dried), 1 kg of bacon, 10 g of shi vanilla, 8 g of salt, 5 g of sugar, 1 pair of monosodium glutamate, 1 carton of Erie milk, 25 g of gold medal brandy. Wheel butter 1 two.
Production process;
First, the foie gras is washed, the surface membrane is removed, the foie gras is dissected and the blood vessels are removed, immersed in the milk for 1 hour, so that it is soaked in bloody water,
Two, the tendons are crushed into a sauce, and the bacon is stirred twice with a meat grinder,
Three, 10 grams of shi vanilla, 8 grams of salt, 5 grams of sugar, 1 pair of monosodium glutamate, and 25 grams of gold medal brandy are marinated for two hours
Fourth, the non-stick pan drops the butter and sauté the foie gras and bacon evenly
5. Bake the foie gras in the oven on a tray for 30 minutes. The temperature is 150 degrees, during which it is turned twice to complete the taste, the foie gras is fragrant and regulates the stomach and intestines
Scope of application: Foie gras baked fish head. Cantonese foie gras baked snails
Storage method; can be stored for 20 days in an environment of minus 5 degrees Celsius
![Venison broth served with mushroom chestnuts, foie gras sauce baked seafood mushrooms, dried shallots and black pepper beef grains[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)