Today, I made liver pate for the whole family.
The epidemic is getting more and more complicated, and the more you stay at home, the better your cooking skills will be.
Let's get to work together.
Material
300g pork liver
200 ml fresh milk without sugar
200g pork skin
500g minced pork shoulder
1 piece of bread
250 g portion fat
1 tablespoon unsalted butter
10 dried onions
1/2 small onion
1 bulb of garlic
1 tablespoon oyster sauce
1 tablespoon fish sauce
1/2 tablespoon pepper (both coarse and fine)
1 tablespoon white wine
Soup
Step 1:Prepare materials
Wash the liver, cut it into small pieces and soak for 30 minutes in 100 ml of fresh milk, then rinse.
Clean the skin, then boil until soft, wash and cut into small pieces.
Take 50 g of fat, diced and boiled. For the rest, slice into large pieces and line the bottom of a bowl or tray.
Onions, garlic, onions are washed and chopped.
Tear the bread into small pieces and drizzle the remaining milk until soft.
Step 2. Puree the mixture to make pate
Stir-fry a branch, minced garlic, onion, and then add the liver to stir-fry, add fish sauce, spices, pepper, and then add wine to remove fishyness for the liver.
Stir-fry pork skin, ground pork with remaining onion and garlic, season to taste
Puree the meat, liver and bread mixture.
Step 3: Steam in water bath
Add fat to the blended mixture and mix well. Then, pour into a large bowl lined with grease at the bottom of the bowl.
Then, steam for 3-5 hours if using a regular autoclave or 2 hours with a pressure cooker.
Finally, it's time to spend and enjoy.
Good luck
Made by 
