【Konjac Roast Duck】
Overview
Some time ago, a vegetable seller said that wherever Sichuanese go, konjac is sold. A friend from the north said he had never heard of konjac, which surprised me. Konjac roasted duck is a traditional Sichuan dish. It uses homemade bean paste, ordinary pickled sea pepper, pickled ginger, and braises it together. The color is red and bright, and the konjac is very soft and waxy
Tags
Ingredients
Steps
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Cut konjac into thin slices. Cutting into thin slices brings out more flavor and the finished dish looks better
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After the water boils, put the konjac slices in the pot and boil; I changed the water and boiled it twice
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Duck carcasses
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Wait for the water in the pot to boil, put the duck in the pot and boil it, then remove it
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Quickly put in cold water and freeze [make the meat firmer]
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Chop the bean paste into fine pieces; chop the soaked sea pepper into fine pieces; slice the ginger; cut the soaked cowpeas into sections
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Put some oil in the pot, add ginger slices, Sichuan peppercorns and duck meat and stir-fry until there is almost no water vapor, then fish it out
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Add oil to the pot again, stir-fry the bean paste, soaked sea pepper, soaked ginger slices, dried sea pepper, star anise and kaempferol until red oil comes out
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Then add the duck strips and fry together. I fried it over medium heat for more than 1 minute
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Add soup until the duck is just submerged
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Add konjac slices. At this time, add an appropriate amount of soy sauce [wait for the soup to boil, taste it, then add as much soy sauce, a little sugar, and an appropriate amount of pepper]
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Simmer over low heat [I used it for an hour]
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When the pot is boiling, thicken the gravy with water soybean flour.
