How to make konjac roasted duck How to make konjac roasted duck

Roasted duck with konjac.

Ingredients: a duck and a bag of konjac.

Seasoning: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger, garlic.

Production method: 1. Marinate the duck. After the duck is cleaned, cut into cubes and marinated in salt, cooking wine and ginger for a few hours or an overnight.

2. Pick out the ginger slices from the duck pieces and wash them with water.

3. Add hot water to the pot (do not wait for the pot to boil) immediately put the duck pieces into the pot, wait for the water to boil, and the skin and flesh on the surface of the duck meat will change color, and use chopsticks to clip them out one by one. (Use chopsticks to prevent blood from sticking to the meat).

4. Blanch the konjac, rinse it with cold water, and set aside.

5. Cut the ginger into slices. Cut the garlic into slices, put more, I used half a head of garlic.

6. Put oil in the wok, and put Pixian bean paste in the hot oil, as much as you like. (I put about 4 spoons, and in the end the spicy taste is not very strong, and my mother who doesn't eat big chili peppers can also accept it), put in 1 spoon of sugar, a little cooking wine, and then add garlic slices and ginger slices, stir-fry until fragrant, and put in duck meat. Soy sauce, dried red pepper and salt, stir-fry.

7. Add konjac, continue to stir-fry, fry until the duck meat is evenly colored, add half a can of beer and a small bowl of water, cover the pot, and simmer over medium heat for 40 minutes. (The middle should be turned frequently, otherwise it will be easy to stick to the pan).

8. The soup is almost dry and ready to come out of the pot.

Summary. 1. I feel that if you put in some fresh red pepper to fry the duck and put more garlic, there will be a very strong Hunan taste, try it next time.

2. I feel that after the stew comes out, the konjac tastes better than the duck. Absorbed the scent of duck, the taste is strong and fragrant. I made a duck and put a bag of 500 grams of konjac, it feels a little less, next time I put more.

3. Before I put the beer, the taste was very fragrant, and I felt that although the beer was still very fragrant, it overshadowed the aroma of Pixian bean paste, which was a bit of a snake and added to the feeling, so I tried not to put beer next time.

The first step, after the half of the duck is cleaned, cut into small pieces, put into a large basin, add a spoonful of starch, a little salt, pour a little more water, fully stir it with your hands, use this method to treat the dirt and blood on the surface of the duck relatively clean, and then rinse it several times with water.

In the second step, cut the konjac into thick slices, cut it into wide strips with a knife, and then cut it into small pieces, and put it in a bowl for later use. Prepare three pickled peppers and chop them on a plate for later use, crush the ginger, change the garlic to a knife and cut into large pieces, and the garlic can be appropriately added to remove the smell and increase the flavor.

Prepare two more star anise, kaempfera, dried chili peppers, and dried peppercorns.

The third step, boil water in the pot, pour the cut konjac into the pot and blanch for three minutes, the alkali content of konjac is relatively high, blanching can remove alkalinity, and drain the water for later use.

The fourth step, start the pot to burn the oil, after the oil is hot, the fat part of the duck bursts out of the fat, the oil residue is drained out, and then the cleaned duck meat is poured into the pot, so that the duck that bursts out of the raw explosion is more fragrant than the duck that bursts out after frying, and the moisture in the duck meat is completely dried, this process, the time is a little longer, but for the taste of the duck meat, it is worth spending more time, after the water is dried, pour in the seasoning, stir-fry the fragrance, and then pour in a little liquor, the fishy effect of the liquor is very good, pour in the pickled pepper after two minutes, Pixian bean paste, stir-fry the red oil, add a little dark soy sauce and light soy sauce, and stir-fry until colored.

Finally, pour half a bottle of beer, after the water boils, cover the lid and turn to medium heat and cook for 10 minutes, the fifth step, pour in the konjac, and burn for about 20 minutes, until the water is dry, the konjac tastes, turn slightly halfway, and evenly absorb the flavor.

The sixth step, finally to adjust the flavor, add an appropriate amount of edible salt, oyster sauce, a little less sugar to enhance the flavor, stir evenly, add a little chicken essence to increase the freshness when out of the pot, and then put a little green and red pepper to enhance the color and fragrance, after stirring evenly, put it in a bowl and sprinkle a little coriander, you can eat.

Blanch the duck meat, stir-fry the duck meat and add the underwater konjac.

The preparation of konjac roasted duck is as follows:

Ingredients: 500 grams of duck, 500 grams of konjac, 50 grams of Pixian bean paste, appropriate amount of oil, appropriate amount of salt, monosodium glutamate, appropriate amount of chicken essence, appropriate amount of ginger, onion and garlic, appropriate amount of cooking wine or beer, and a small amount of dried chili pepper.

Steps: 1. Prepare the ingredients, cut the konjac into strips, slice the ginger, cut the dried chili pepper into sections, peel the garlic, cut the shallots into sections, cut the green onion leaves into green onions, wash the duck, boil the water, put in the ginger cooking wine, cook for 1 to 2 minutes on high heat, remove and set aside.

2. Heat the oil, add the ginger slices, put the drained duck meat into the pot and fry on high heat for 2-3 minutes, you can put a small amount of beer appropriately, and continue to stir-fry.

3. Add dried chilies, shallots, and garlic and continue to stir-fry.

4. Add Pixian bean paste, turn to medium heat and continue to stir-fry.

5. Stir-fry until the beer you added before is basically dry.

6. Add a bowl of water.

7. Add water to basically submerge the duck meat.

8. Bring the fire to a boil.

9. Add the cut konjac, stir-fry, add an appropriate amount of salt, flavored chicken essence, cook on high heat for 20 minutes, turn to low heat for 10 minutes.

10. Remove from the pot and put on a plate, sprinkle with chopped green onions.

Ingredients:

Ingredients: 1 4 ducks.

Excipients: appropriate amount of konjac, appropriate amount of water starch, appropriate amount of water, appropriate amount of seasoning salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of bean paste, and a little sugar.

Method:

1.Cut the konjac into slender strips and make a small cut with a knife in the middle;

2.Thread the top end of the konjac through the middle opening;

3.Konjac forms a natural knot;

4.Blanch the processed konjac;

5.Prepare the other ingredients, chop the duck into cubes, cut the green pepper into cubes, ginger slices, bean paste and seasoning;

6.Heat the pot, add an appropriate amount of oil, add the ingredients and ginger slices and stir-fry;

7.After stir-frying until fragrant, add the duck meat and stir-fry over low heat;

8.After the duck meat is stir-fried and discolored, add a small amount of sugar and stir-fry together;

9.Stir-fry most of the oil in the duck;

10.Add another appropriate amount. stir-fry with bean paste;

11.After stir-frying evenly, add cooking wine and an appropriate amount of water;

12.Cover and bring to a boil over high heat and simmer for 10 minutes.

13.Add the blanched konjac and cook together for five minutes;

14.Add an appropriate amount of pepper;

15.Add green pepper and salt before cooking;

16.Mix well and simmer for half a minute.

Tips:

Ingredients: half a duck, 250 grams of konjac tofu, a small section of green onions, three cloves of garlic, a small piece of pickled ginger (about 10 grams), about 3 pickled peppers, 1 tablespoon of Pixian bean paste, 1 teaspoon of Sichuan pepper, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 3 4 teaspoons of salt, 2 tablespoons of oil, appropriate amount of boiling water.

Method: 1. Wash the duck and konjac for later use, and wash the onion, garlic and ginger for later use;

2. Chop the duck into two finger-wide pieces, cut the konjac into one-finger-long and wide segments, slice the green onion diagonally, slice the garlic and pickled ginger, and chop the pickled pepper;

3. Boil water in a boiling pot, blanch the konjac after the water is boiled to help remove the alkaline taste of the konjac itself;

4. After changing the water and boiling, blanch the cut duck pieces to remove the greasy;

5. Take the wok, pour in the oil, and when the oil is 8 hot, add the green onion, garlic, ginger and pickled pepper and pepper to burst out the fragrance;

6. After the duck pieces are stir-fried evenly, then the konjac pieces are stir-fried, and cooking wine, light soy sauce and salt are added and stir-fried evenly;

7. After stir-frying for about 3 minutes, add boiling water to cover the ingredients in the pot, cover the pot and simmer over medium-low heat for about 30 minutes, during which be careful not to dry the pot. After about 30 minutes, drain the soup on high heat.

Blanch the duck legs, stir-fry in the pot, add ginger and garlic bean paste, stir-fry, add beer and simmer for 20 minutes.