Black pepper denim bone foie gras

Published Sep 9, 2022 at 20:57pm ET


Black pepper denim bone foie gras

Food Material List

  • 1 Denim Bone 500g
  • 2 butter 20g
  • 3 Soup 20ml
  • 4 Olive oil 30ml
  • 5 Red Pepper Half
  • 6 yellow pepper Half
  • 7 Green Pepper Half

Operational steps

  • 1 Garlic is pressed with garlic forceps. Cut onions in 2/3 and shred in 1/3. Cut the bell pepper into diamond slices.
  • 2 Heat the olive oil in the pan and fry the denim bones on both sides in medium heat for seven minutes. Set aside.
  • 3 Melt butter in a clean pan over low heat. Add chopped garlic and onions and stir-fry over low heat.
  • 4 Add black pepper, white pepper, tomato sauce, raw soy sauce, a small amount of salt and stir-fry. Add broth and cook over medium-low heat for about 10 minutes.
  • 5 Add the fried Jean bones and stir-fry for a moment. Add the color pepper, onion shredded, chicken essence and stir-fry well.

Tips

The curing time of denim bone can be prolonged appropriately, and the best overnight curing is in the refrigerator. If you cant finish it at one time, pack it in a fresh-keeping box and put it in the refrigerator for refrigeration. Thaw it before you eat it next time. The white silk on the beef bones is fat, so there is no need to add oil or hammer when pickling. After pickling, the fat will melt and the taste will not change into wood.
Black pepper crushed is best ground, note that it is not black pepper powder, things are similar, the taste is absolutely different; the thickness of denim bone, appropriate reduction, increase frying time, but must not be too long, in order to avoid meat quality is too old, poor taste;

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Healthcare food category

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