Baked Romaine Lettuce with Foie Gras

Name: Baked Romaine Lettuce with Foie Gras
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Rich foie gras is whipped into a velvety sauce, then poured sizzling over crisp lettuce leaves in a bubbling claypot. The decadent coating transforms everyday greens into restaurant-style luxury, each leaf drinking up the buttery aroma.

20 minNewMedium Hot Dishes Simmer Original

Instructions

1
Wash the romaine lettuce and cut it into sections, then plate it for later use.
2
Finely chop the green onions, ginger, and garlic and set aside.
3
Chop the foie gras and set aside.
4
Heat a wok and add salad oil. When the oil is about 80% hot, add the foie gras, stir-fry until it starts to foam, then reduce to low heat.
5
Add boiling water, boil for 5 minutes, then turn to high heat. Add water mixed with starch, season with chicken essence, MSG, and salt, and cook until the sauce thickens into foie gras sauce, then remove from the heat and set aside.
6
Heat the lard until about 80% hot, then add scallions, ginger, and garlic to sauté until fragrant.
7
Pour in the oil wheat vegetable and stir-fry.
8
Turn off the heat, pour in the foie gras and oyster sauce, and mix evenly.
9
Pour into the clay pot and simmer for three minutes.
10
Open the lid and place it on the table, and your taste buds will fully awaken.