Clean the liver, slice it, and soak in 1/2 cup (100 ml) of milk for 15 minutes to remove odor and toxins.

When selecting liver, pay attention to a few points. Healthy animal liver is dark red or light purple. It should feel soft and smooth to the touch. Press your index finger into the liver; it should leave an indentation that remains when you remove your finger. In contrast, diseased animal liver often turns brick red, yellow, or silvery white. Diseased liver is mushy like mud and should never be used; it must be discarded.

Tear the inside of the baguette into small pieces and soak with 1/2 cup (100 ml) of milk to soften.

Clean the pork skin and boil until tender. Rinse the liver again. After boiling, rinse the pork skin as well.

Take 1 3/4 oz (50 g) of pork fat, dice it, and briefly boil. Use the remaining 7 oz (200 g) to line the bottom of a bowl for steaming.

Heat a pan on the stove. Add cooking oil and sauté the chopped shallots, garlic, and onion until fragrant.

Add the meat and liver mixture to the pan and cook until done. Season to taste. Remove from heat. Sprinkle with black pepper. Add wine for aroma and to remove the liver's odor. (You can taste the pâté now! Adjust the seasoning if needed).

Blend the entire mixture again until completely smooth.

Mix in the pork fat. Then pour into a large bowl, lining the bottom with pork fat for a nice shape and a rich taste! 😊

Pour water into a steamer and steam for 3-5 hours if using a regular steamer. (Depending on the amount of pâté and your preference, steam until tender or just right!) Cover with foil and a lid to prevent water from dripping onto the pâté while steaming. You can use a pressure cooker to steam for 2 hours. Pour water below and place the bowl on top.

The pâté is cooked!

A close-up of it! 😊

Pâté with sticky rice, shredded pork, and fried shallots for an energy-rich breakfast!

You can use a thermal cooker to make pâté! Steam normally for 30 minutes to keep the pâté warm for a long time! Then keep it in the thermal cooker for 9 hours! The resulting pâté is very delicious! In the picture, I used a thermal cooker! I didn't add a layer of fat on top because I was worried about the richness! I used very little liver, so the pâté color is a bit light!