Braised Muscovy Duck with Konjac

Name: Braised Muscovy Duck with Konjac
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1200g Muscovy Duck; 800g Konjac; 15g garlic; 10g ginger; 1 piece Cinnamon; 5 Dried chili; 1g green pepper; 30g Doubanjiang; 30ml Cooking Wine; 30ml Soy sauce; 2g Five spice powder; 6g Refined salt; 10ml Concentrated Chicken Juice; 4 pieces Chives; 30ml Cooking oil

by Happy elf a

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Konjac is a beneficial alkaline food. For people who eat too much animal acidic foods, konjac can balance the acidity and alkalinity of the food. In addition, konjac also has many functions such as lowering blood sugar, lowering blood lipid, lowering blood pressure, dispersing toxins, beautifying beauty, improving pulse, losing weight, laxative, appetizing and so on. It is very nutritious, containing 35% starch, 3% protein, a variety of vitamins, potassium, phosphorus, selenium and other mineral elements. It also contains sugars needed by humans, and has the characteristics of low-calorie, low-fat and high-cellulose. . Konjac food not only tastes delicious and has a pleasant taste, but also has the effects of weight loss and fitness, curing diseases and anti-cancer, so it has become popular all over the world in recent years and has been hailed as "magic food", "magic food", "healthy food" and so on.
Konjac itself has no taste, it needs to be cooked with other ingredients and absorbed in the soup to be delicious and flavorful. Konjac roast duck is a classic Sichuan dish. The elves also come to the cottage. Why is it a cottage? It is because of physical reasons that it cannot be too spicy, so the amount of chili used is relatively small, so it is called the cottage version, hehe. . . Konjac low-fat, delicious and nourishing duck meat, suitable for your own taste version of konjac roast duck, don’t you come and try it? (The amount of the elves is relatively large. For the 3rd and 1st children, use it as the staple food. If there are few people, the amount is halved...)

Braised Muscovy Duck with Konjac

1. Freshly slaughtered Muscovy duck.

2. Wash it into a basin and soak in light salt water for 1 hour.

3. Soak the konjac in clean water.

4. Various ingredients are prepared.

5. Muscovy duck in a pot under cold water, add cooking wine, and blanch ginger.

6. Cut the konjac into pieces and blanch in the pot.

7. Pour edible oil into the pot, add garlic, ginger, dried chili, green pepper, and cinnamon and stir fry.

8. Stir fry with bean paste.

9. Blanch the duck to stir fry.

10. Stir-fry until the skin of the duck shrinks and the oily sauce comes out.

11. Pour the cooking wine along the side of the pot to remove the smell.

12. The heated water has soaked the ingredients.

13. Add light soy sauce.

14. Add five spice powder.

15. After the soup is boiled, add the konjac chunks that are blanched.

16. Cover the pot and simmer on medium-low heat for 30 minutes.

17. Season with salt.

18. Season with concentrated chicken sauce.

19. Turn to heavy water and stir fry to collect the juice.

20. Sprinkle the green onions, turn off the heat and cook.

Tips:
1: The konjac is blanched first to remove the astringency.
2: Konjac is resistant to cooking, so after sautéing the duck meat first, add a piece of konjac to the stew. The konjac that absorbs more soup will be more delicious, otherwise it will only be tasteless.
3: There is a salty taste in the bean paste, and the salt should be added as appropriate in the later stage.