Hot and sour appetizer---Konjac roast duck
Overview
The red soup base, the transparent and slightly mysterious konjac and the dark brown duck meat echo each other. The duck skin is browned and has a oily golden color. It is already a visual feast without using chopsticks. The duck meat is crispy and fragrant in the mouth. It is extremely fresh and tender, and the sauce and chili oil are deep between the konjac and duck meat, and the spicy taste is smoothly produced in the mouthpiece. The wonderful taste, from the nose to the tongue and then to the stomach, will surprise you and leave you with no time to praise, but you are still savoring it carefully.
Tags
Ingredients
Steps
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Cut the green garlic sprouts, pickled peppers, pickled radish, and pickled ginger into sections respectively; pat the garlic slightly; slice the konjac into slices, blanch them in boiling water for 2 minutes, remove and drain.
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Wash the duck meat and chop into pieces.
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Heat an appropriate amount of oil, pour in the duck pieces and fry over medium-high heat until it turns yellow and becomes shiny.
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Take a clay pot, pour in an appropriate amount of oil and heat it up, sauté peppercorns, pickled peppers, pickled ginger, pickled radish and garlic, add Pixian bean paste and stir-fry until red oil comes out.
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Add dark soy sauce and rock sugar, stir-fry evenly.
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Pour the beer to cover the duck meat and bring to a boil over high heat.
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Add the processed konjac, cover the pot, turn to low heat and simmer for 1 hour.
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When the duck meat is soft and translucent, add salt, reduce the juice over high heat, and sprinkle in green garlic sprouts.
