露杰蚝油肥肝 Braised Rougié foie gras in oyster sauce

Ingredients
100g Rougié foie gras, sliced
and frozen
100g luffa (a type of courgette)
10g dried black mushrooms
15ml oyster sauce
5g chopped ginger
10g chopped garlic
3g sugar
Method
• Fry the frozen foie gras slices in a hot frying pan until golden. Set aside, reserving
the fat.
• Peel and slice the luffa. Blanch and reserve. Soak the black mushrooms.
• Soak the dry black mushrooms.
• Reheat the fat. add the ginger and garlic and fry gently. Add the oyster sauce,
mushrooms and foie gras with a little water and braise until cooked.
• Add the sugar and continue cooking to reduce and thicken the sauce.
• Serve with the luffa.
配料
露杰肥肝切片 100克
丝瓜 100克
干木耳 10克
蚝油 15克
姜碎 5克
蒜 碎 10克
糖 3克
]烹饪方法
• 平底锅烧热，将冷冻的肥肝切片煎至金黄色，取出备用，保留锅内油脂
• 丝瓜去皮，切段，焯水备用
• 干木耳泡发备用
• 加热剩余油脂，放入姜碎，蒜碎，爆香，加入蚝油，木耳，肥肝片，适量清
水，将肥肝片烹制成熟，收汁，加入白糖调味
• 丝瓜装盘，摆上肥肝片，出品