Roast duck with konjac in dry pot

Roast duck with konjac in dry pot

Introduction:

"In fact, I've wanted to eat this for a long time. I don't know if you like it or not. Maybe konjac is strange to you. When I was young, my mother would make konjac tofu by herself, then stew it with bacon or something, and put a lot of peppers in it. Anyway, it's delicious. Every time I don't have to eat, I can eat a whole pot. A few days ago, I cooked electricity with beautiful women When talking about porridge, I said that I would drool at the thought of it. Later, I went to the vegetable market to find a place to sell tofu. This made me a little excited. I bought a large piece of tofu immediately. I not only made a dry pan, but also fried it. Ha ha, fortunately, Mr. Lou was not frightened. I just wanted to eat enough of what I like. "

Production steps:

Step 1: prepare a tender duck. There are old and tender ducks for sale. What I bought is tender and easy to cook. It's better to make a dry pan. After cleaning, wipe the whole body of the duck aside with fresh ginger juice and marinate for about five minutes

Step 2: it's OK to cut the duck into small pieces, otherwise I don't know how to do it well

Step 3: This is konjac tofu. It's very tender

Step 4: heat hot water in the pan, blanch the tofu after boiling, which has a good effect on removing alkali. Blanch the tofu and put it in cold water for a while

Step 5: drain the tofu and cut it into even strips

Step 6: peel the garlic and ginger and cut them into pieces. Wash the red pepper and set aside

Step 7: prepare the soup prepared in advance

Step 8: heat up the oil pan, add ginger slices, garlic slices, red pepper and stir until fragrant

Step 9: add the cut duck and stir fry for three or four minutes

Step 10: stir fry and set aside

Step 11: leave the bottom oil in the pan and stir fry with bean paste until fragrant

Step 12: add cooking wine, soup, salt, monosodium glutamate, soy sauce, sugar prepared in advance, and then add duck, konjac tofu. Turn to low heat after boiling over high heat. When the soup is almost finished, you can leave the pot and add coriander

Step 13: it's really delicious. Almost all of them are killed. Do you know the world of food

Materials required:

Konjac: 300g

Native duck: 650g

Ginger slices: 10g

Garlic slices: 10g

Salt: right amount

MSG: right amount

Soy sauce: 10g

Bean paste: 20g

Soup: a bowl

Sugar: one teaspoon

Cooking wine: a spoonful

Note: PS: 1. It's better to buy tender duck, and the stewing time is relatively short. 2. I put a lot of chili peppers, which is delicious. People who can't eat spicy can put less or no. 3. Konjac tofu must be blanched with water, which can remove the alkali taste. 4. The duck is frozen, so it must be salted with ginger juice or cooking wine, otherwise it will have flavor^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^Konjac is the only economic crop that can provide a large amount of glucomannan, and its application value in food and medicine will be continuously developed. The edible value of konjac is that it is widely welcomed by people. The main ingredient of konjac is glucomannan. It not only contains more than 10 kinds of amino acids and trace elements needed by human body, but also has the characteristics of low protein, low fat, high fiber, strong water absorption, high expansion rate and other medicinal effects. It has the functions of lowering blood fat, blood sugar, blood pressure, weight loss, beauty, health care, defecation and so on Three kinds of curative effect

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy