Ingredients
200 g fresh foie gras, 100 g cashews, 20 g Chinese turnip (preserved vegetable).
Seasonings
20 g scallion (cut into small pieces), 1/2 teaspoon each of salt, MSG, and Sichuan pepper powder, 1 teaspoon soy sauce, 2 tablespoons chili oil.
Steps
1. Rinse fresh foie gras in clean water, then place it in warm water and cook over medium heat until fully cooked through; remove and let cool, then cut into 1.5 cm (about 1/2 inch) cubes; dice the preserved mustard greens into 0.5 cm (about 1/4 inch) cubes.
2. Blanch the cashews in boiling water briefly, then drain and pat dry. Deep-fry in oil heated to 140°C (285°F) until golden and crispy, then remove and set aside.
3. In a bowl, combine salt, MSG, soy sauce, Sichuan pepper powder, and chili oil, stirring until well mixed. Add the goose liver, cashews, diced scallions, and diced vegetables, then toss everything together until evenly coated.