Re: 鵝肝??
I learnt from a friend who had studied in France about cooking. To fried goose liver, no need to put oil/salt. Just use a 易潔wok, heat it and fried. A lot of oil will come out. Just fried for a while until the goose liver turned golden brown. Then, you can take out the goose liver.
Then, use the oil left in the wok to cook the sauce : put in fresh cherries (remove the seed), + a little bit fruit vinegar, + a little bit white wine.
[size=small]JWong :pint: :pint: :pint:
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