Konjac Braised Duck
1.
Wash the duck, cut into pieces, wash the konjac tofu, cut into thick strips, wash and slice the garlic, peel and cut the ginger, cut the garlic in half, put a proper amount of water in the pot and bring it to a boil over high heat Water, add the duck pieces and blanch until the color changes
2.
Remove and wash, then change to a pot of clean water, repeat this step and blanch it again to completely remove the smell of the duck, remove and drain, and put a proper amount of vegetable oil in the pot
3.
Heat to about 50% heat, add duck pieces and stir until golden
4.
Take out and set aside, leave the bottom oil in the pot, and then add the pepper
5.
Stir-fry the bean paste for a fragrance, add enough water and bring it to a boil. Remove the peppercorns.
6.
Then put the fried duck pieces into the soup
7.
Put the konjac strips, ginger slices, garlic slices in, and mix in the right amount of cooking wine
8.
Transferring into light soy sauce
9.
Cover and bring to a boil, then reduce the heat and simmer for about 50 minutes, add salt to taste
10.
Recover the juice on high heat, add sliced green onion before starting the pan, then add an appropriate amount of water to thicken the starch
