Braised Duck with Shredded Konjak badass

Published Sep 12, 2021 at 10:25am ET

Konjac roast duck has always been a favorite dish, used to like to use snow konjac, but too oil-absorbing. Later, it tasted as good as fresh konjac, and the meat felt matched with the unique taste of konjac, Nice. First, ducks choose ducklings, not too big. In addition, several ingredients commonly used in Sichuan cuisine were used. Homemade bean paste, every year at the end of summer mother will chop pepper to make bean paste, whether dipped in dishes or rice with steamed bread taste, only Sichuan people know. Another is pickled cabbage, and only pickled cabbage stalks, not leaves, fried with oil, that is sour...

Food Material List

1 Duckling 500g
2 Konjak 750g
3 Sauerkraut stalk 100g
4 Green Chinese onion 1 roots
5 ginger 4 tablets
6 Millet pepper 3

Operational steps

1 Ducks should not be too big, about a kilo of ducklings. I bought half of them, cut them into small pieces and wash them. Try to control the water to dry.
2 Fresh konjac, its better to cut it into strips. Dont make it like me. Although chopsticks are hard to hold, they dont taste very good. Small cuboids are the best.
3 Konjac is boiled in boiling water for two minutes. Remove it for use.
4 Slice ginger and onion. Cut two or three peppers into small pieces.
5 At the top of the list, I added Sichuan pickles, and only the stalks. Cut into strips. Just like bagged mustard.
6 The hot pot first put a small amount of oil, 70% cooked oil into duck meat and ginger scallion fried fragrance, then put in anise pepper and other spices, as far as possible fried out of water. Stir-fry well and leave to use.
7 Another pot of oil can be slightly more, and finally more soup. After eating duck and konjac, you can eat under the soup. Stir-fried bean paste and pickle before 60% oil is cooked. Its better to use homemade bean paste. This kind of bean paste is not as salty as Pixian bean paste, and its very thin.
8 Pour in the duck meat just fried once, stir-fry it over high heat, and put in a spoonful of sugar.
9 Add some boiling water, and then overflow the duck meat. Adding appropriate amount of soy sauce, soy sauce is mainly for coloring. After 1 minute boiling over high heat, turn to low heat and simmer. After half of the water is left, the konjac is poured into the water and stewed. After the water is basically dry, proper salt and monosodium glutamate can be added according to personal taste.
10 If you want spicy food, you can add more millet. If there is too much soup, it doesnt matter. You can eat the remaining duck meat and soup below.

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