Konjac Duck
1.
Make the konjac flour you bought into konjac blocks. If konjac is sold in the market, it is more convenient to buy some directly.
2.
Cut the duck into a three-centimeter square piece, blanch it and remove it for later use. Cut the konjac into approximately 5*2*1 cm in size, blanch it in boiling water, and remove it for later use.
3.
Put a small amount of oil, pour the blanched duck in a pot on a low heat, and stir-fry the duck oil. Remove the fried drier duck and set aside. (Because Changchun only buys very fat and fat ducks like Peking Duck. If you can buy farm-fed ducks, this step is not necessary)
4.
Pour out the excess duck fat and leave a proper amount of duck fat. Add the green onion, ginger, garlic, aniseed, pepper, and bean paste one by one. After frying the aroma, pour the duck pieces and stir fry together, and pour the dark soy sauce on top color.
5.
Add an appropriate amount of water to the pot. The amount of water is suitable to submerge the duck pieces. Add the konjac pieces and cook together. At this time, you can add some salt according to your taste. Start with a high fire, then use a low fire after the water is boiled. When the water is about to be collected, then the high fire will collect the juice and make it out of the pot!
Tips:
I heard that konjac can lose weight, and my sister who loves beauty can try it.
