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?
Cut the konjac into a slender strip and use a knife to make a small opening in the middle.
Pass the upper end of the konjac through the middle mouth
Konjac formed a natural knot
Will handle the konjac water
Prepare other materials, duck chop, green pepper cut into pieces, ginger, bean paste and aniseed
Heat the pan, add the right amount of oil, and add the aniseed and ginger slices.
Stir-fry the sauté and sauté the duck
After the duck meat is fried, add a small amount of sugar and stir fry.
Stir most of the oil in the duck
Add the right amount of bean paste and stir fry
Add the cooking wine and the right amount of water after frying
Cover the lid and boil over low heat for 10 minutes.
The konjac that has been simmered in water is boiled for five minutes.
Add the right amount of salt and pepper
Add green pepper before the pot
Mix well and cook for half a minute.
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.)