Grilled Duck with Konjac in Griddle

Overview

In fact, I have been wanting to eat this for a long time. I don’t know if you like it, or maybe you are unfamiliar with konjac. When I was a child, I had a kind of konjac at home. When it was cooked, my mother would make konjac tofu, stew it with bacon or something, and add a lot of chili. Anyway, it tastes very good, and I can eat the whole pot every time without having to eat. I was talking about this while chatting on the phone with a beautiful woman a few days ago. I said that I was drooling just thinking about it. Then I went to the wet market to look for it. I didn’t expect that there was a place selling tofu, which made me a little excited. I immediately bought a big piece back. Not only did I make a dry pot, but I also fried it. Haha, fortunately, Mr. Lou was not scared. I just want to eat as much as I like

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• dinner
• cooking wine
• doubanjiang
• garlic slices
• konjac
• msg
• stock
• white sugar
• ginger slices
• native duck
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare a tender duck. The place that sells ducks has both old and tender ones. The one I bought is tender and easy to cook. It is better to use a dry pot. Clean it and apply the squeezed fresh ginger juice to the whole body of the duck. Marinate it for about five minutes

   

2. 2 Chop the marinated duck into small pieces, or you can help cut it at the place that sells ducks outside. Fortunately, today’s duck is tender and easy to cut, otherwise I wouldn’t know what to do

   

3. 3 This is konjac tofu, it’s quite tender

   

4. 4 Heat hot water in a pot. After the water boils, put in the tofu and blanch it. It has a good alkaline removal effect. After blanching, put it in cold water

   

5. 5 Cut the drained tofu into even long strips

   

6. 6 Peel and cut the garlic and ginger into pieces, wash the dried red pepper and set aside

   

7. 7 Prepare the stock that has been boiled in advance

   

8. 8 Heat the oil in a pan, add ginger slices, garlic slices and red pepper and sauté over low heat

   

9. 9 Add the cut duck pieces and stir-fry for three to four minutes

   

10. 10 After frying, take it out and set aside

    

11. 11 Leave some oil in the pan, add bean paste and stir-fry until fragrant

    

12. 12 Add cooking wine, add the stock prepared in advance, salt, MSG, soy sauce, sugar, then add duck cubes, konjac tofu, bring to a boil over high heat, then turn to low heat and when the soup is almost reduced, you can take it out of the pot. Add some coriander to garnish

    

13. 13 It was so delicious that I almost drank it all. You know the world of foodies