Foie gras is a classic ingredient in French cuisine. It has a delicate but greasy taste. This method can reduce the greasy feeling, and the taste is salty and sweet.
Foie gras natural thaw
Soak in milk, add 2 slices of lemon, 4 slices of fragrant leaves, soak in bleeding water.
Add water to the pot to boil, goose liver into the steamer, steam for 40 minutes
Mix the juice into the foie gras and place it in the refrigerator.
It can be eaten after pickling for 48 hours. It can be eaten directly or sandwiched. It can be used for imagination and various ways of eating.