This is a fast, delicious, high-competitive, low-failure quick-food.
1 Foie gras is thawed at room temperature to a semi-freezing state. Apply salt to the front and back, and sprinkle with black pepper. Put it in the refrigerator for 10 minutes
Small cremation opens a small piece of butter. Remove the foie gras and take some starch on both sides. Put the foie gras in the pot and fry with butter. 2 minutes on each side, try not to flip.
The apples are chopped and placed in a pan and sautéed. Add sugar, red wine, and smash until the apple is soft. There is no red wine at home, I put the Erguotou.
Put the dried bread into the dish, put the fried apples on top, and put the foie gras.
The time has come bites. Foie gras and full of juice, taste that melts, the achievements of a very wonderful feeling of satisfaction. With a fragrant apple, the balance of the foie gras is just right.