Recipe: Konjac burning duck

Home Cooking Recipe: Konjac burning duck

Notes:

Today, this konjac is used to make the famous konjac roast duck in Daochuan cuisine. The konjac is low in fat and delicious in duck meat. The whole dish is delicious and meaty, and it is low in fat and healthy. Do you want to try it again?

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the konjac into a slender strip and use a knife to make a small opening in the middle.

    Cut the konjac into a slender strip and use a knife to make a small opening in the middle.

  2. Home Cooking Recipe: Pass the upper end of the konjac through the middle mouth

    Pass the upper end of the konjac through the middle mouth

  3. Home Cooking Recipe: Konjac formed a natural knot

    Konjac formed a natural knot

  4. Home Cooking Recipe: Will handle the konjac water

    Will handle the konjac water

  5. Home Cooking Recipe: Prepare other materials, duck chop, green pepper cut into pieces, ginger, bean paste and aniseed

    Prepare other materials, duck chop, green pepper cut into pieces, ginger, bean paste and aniseed

  6. Home Cooking Recipe: Heat the pan, add the right amount of oil, and add the aniseed and ginger slices.

    Heat the pan, add the right amount of oil, and add the aniseed and ginger slices.

  7. Home Cooking Recipe: Stir-fry the sauté and sauté the duck

    Stir-fry the sauté and sauté the duck

  8. Home Cooking Recipe: After the duck meat is fried, add a small amount of sugar and stir fry.

    After the duck meat is fried, add a small amount of sugar and stir fry.

  9. Home Cooking Recipe: Stir most of the oil in the duck

    Stir most of the oil in the duck

  10. Home Cooking Recipe: Add the right amount of bean paste and stir fry

    Add the right amount of bean paste and stir fry

  11. Home Cooking Recipe: Add the cooking wine and the right amount of water after frying

    Add the cooking wine and the right amount of water after frying

  12. Home Cooking Recipe: Cover the lid and boil over low heat for 10 minutes.

    Cover the lid and boil over low heat for 10 minutes.

  13. Home Cooking Recipe: The konjac that has been simmered in water is boiled for five minutes.

    The konjac that has been simmered in water is boiled for five minutes.

  14. Home Cooking Recipe: Add the right amount of salt and pepper

    Add the right amount of salt and pepper

  15. Home Cooking Recipe: Add green pepper before the pot

    Add green pepper before the pot

  16. Home Cooking Recipe: Mix well and cook for half a minute.

    Mix well and cook for half a minute.

Tips:

1. The konjac should be tasted, you can freeze it first, then cut it into small pieces; if you don't have time, you can twist it like I do; 2. In order to further remove the scent of konjac, the konjac must be drowned in advance; 3. The duck's own fat is too much, so the duck meat should be fried and oiled. Adding sugar when frying can remove the astringency of the duck meat; 4. Add the konjac to the duck meat for ten minutes, and add the appropriate amount of pepper to further remove the cockroach; 5. Finally, when you are out of the pan, add green pepper, cook for a few minutes, then add salt to taste (do not add more salt, soy sauce contains more salt.)


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