Griddle Konjac Roast Duck
1.
Prepare a tender duck. There are old and tender ducks in the selling place. I bought the tender ones, which are easy to cook. It is better to make a dry pot. After cleaning, wipe the whole body of the duck with fresh ginger juice and marinate it. About five minutes
2.
Chop the marinated duck into small pieces, or you can cut it with the help of the duck seller outside. Fortunately, the tender duck today is very good, otherwise I don’t know how to do it.
3.
This is konjac tofu, it's quite tender
4.
Boil hot water in the pot, add tofu and blanch it when the water is boiled. It has a good effect on removing alkalis. After blanching, put it in cold water and blanch it.
5.
Cut the drained tofu into even long strips
6.
Peel the garlic and ginger and cut into pieces, wash the dried red pepper and set aside
7.
Prepare the broth cooked in advance
8.
Heat up a frying pan, add ginger, garlic and red pepper to a small heat and sauté
9.
Add the sliced duck and stir fry for three or four minutes
10.
After frying, fish out and set aside
11.
Leave the bottom oil in the pot, add the bean paste and saute
12.
Add the cooking wine, add the stock prepared in advance, salt, MSG, soy sauce, sugar, then add the duck nuggets, konjac tofu, turn the heat to a boil and turn to a low heat when the soup is almost collected, you can put it out of the pot, add some coriander Just embellish
13.
It really tastes so good, I almost killed it all, you know the world of foodies
Tips:
ps: 1. The duck is best to buy tender, the stewing time is relatively short
2. I put a lot of chili peppers, it feels more delicious, people who can’t eat spicy can put them less or not
3. The konjac tofu must be blanched in water to remove the alkali taste.
4. The duck you bought is frozen, so be sure to marinate it with ginger juice or cooking wine, otherwise it will taste...
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Konjac is the only cash crop that can be found to provide a large amount of glucomannan. The application value of konjac in food and medicine will continue to be developed and demonstrated. The edible value of konjac is that it is generally welcomed by people. The main ingredient of konjac is glucomannan. It not only contains more than 10 kinds of amino acids and various trace elements required by the human body, but also has low protein, low fat, high fiber, and water absorption. Strong, high swelling rate and other characteristics, medicinal effect. It has a variety of curative effects such as lowering blood fat, lowering blood sugar, lowering blood pressure, weight loss, beauty, health care, laxative, etc.
