Konjac roast duck with Chongqing characteristics

Konjac roast duck with Chongqing characteristics

Introduction:

"This dish focuses on Chongqing's spicy, fresh and fragrant. The duck meat is soft and glutinous

Production steps:

Step 1: cut fresh pepper, Pixian Douban, ginger and garlic. Soak ginger, pickle pepper, chop, scallion section, water soybean powder and monosodium glutamate, duck meat with cooking wine, salt, ginger for half an hour.

Step 2: cut the fresh pepper, Pixian Douban and ginger.

Step 3: soak ginger, soak pepper and chop.

Step 4: segment the scallion.

Step 5: mix monosodium glutamate with water bean powder.

Step 6: slice the garlic.

Step 7: duck meat with cooking wine, salt, ginger for half an hour.

Step 8: put 100g vegetable oil in the pot, 8 mature, put in the duck meat with good taste, and fry until the oil comes out, then put a little.

Step 9: make the gap time. In addition, use a small pot of bile konjac for about 5 minutes to drain the water.

Step 10: after the duck is fried, add garlic, watercress, pickled pepper, pickled ginger, and a few drops of soy sauce.

Step 11: add fresh soup, fresh pepper, chicken essence and mash, put scallion on the surface, boil until the water boils, put konjac in, mix well, and put it into electric pressure cooker for about 40 minutes.

Step 12: put the duck meat into the pot again, thicken it with soybean flour, and then serve.

Materials required:

Duck: 750g

Konjac: 300g

A little: mash

Scallion: 100g

Fresh pepper: 25g

Ginger: 50g

Pixian Douban: 10g

Pickled ginger: 20g

Pickled pepper: 30g

Waterbean flour: 10g

Salt: a little

Cooking wine: a little

MSG: a little

Chicken essence: a little

Veteran: a little

Note: Tips: the best choice for duck meat is the local duck of Longcun, which is slaughtered fresh on the same day. It tastes the best

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original