Braised duck with mushrooms and konjac

Overview

How to cook Braised duck with mushrooms and konjac at home

Soak the dried mushrooms in advance
Cut the duck meat into pieces and clean.
Onions, ginger and garlic sliced into chunks
Cut dry chili peppers
Pour an appropriate amount of oil into the pot, add half of the onion, ginger, garlic and pepper and saute until fragrant
Pour in the duck meat and stir-fry for 5-8 minutes until the flavor is absorbed
Pour in water and add the remaining onion, ginger, garlic, pepper, and Sichuan peppercorns into the soup and cook
After boiling, add soaked and washed shiitake mushrooms
Rinse and cut the konjac into pieces
After the mushrooms are boiled, simmer over high heat for 10 minutes, then turn to low heat and simmer for about 5 minutes. Add konjac, turn to high heat and bring to a boil, then turn to low heat and continue to cook for 20-30 minutes (if you like soup, cook longer)
You can add an appropriate amount of chopped green onion when you finally start the pot, but I didn’t