Name: Konjac Braised Duck
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 duck; 200g Konjac tofu; 5g salt; 5g shallot; 5 slices ginger; 3 cloves garlic; 10 capsules pepper; 5g Cooking Wine; 5g Soy sauce; 5g Water starch; 1 tablespoon Doubanjiang; Some water; 2 tbsp Vegetable oil

Konjac Braised Duck

by Tao Tao Mommy

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Today’s dish belongs to Sichuan cuisine. Needless to say, everyone knows that Sichuan cuisine is very tangy and delicious. Today’s dish is added with soft konjac and braised with duck meat for nearly an hour, so that the deliciousness of duck meat deeply penetrates the konjac, and it will definitely make you have endless aftertastes.

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