Konjac Roast Duck
by Gourmet log
Favorite
Difficulty
Easy
Time
5m
Serving
1
Konjac roast duck
1. Wash the duck, add green onion, ginger, cooking wine, salt and marinate for 10 minutes.
2. Dice pickled peppers.
3. Green pepper hob, garlic smashed, and ginger shredded.
4. Cut konjac into strips or slices.
5. Duck in a pot of cold water.
6. Add green onion knot, ginger and cooking wine.
7. Boil the water to remove the froth, cook for two minutes, remove and drain.
8. Boil the duck konjac in water and pick it up after two minutes.
9. Add salt to the water, add the konjac and boil for two minutes, then stir in cold water.
10. Oil the pan, and then burn the oil.
11. Saute the peppercorns
12. Stir-fry the duck until fragrant, fry dry, and remove the oil to control it.
13. Save the base oil and stir-fry the bean curd to get the red oil.
14. Stir-fry pickled peppers, pickled ginger, garlic, green pepper and kimchi.
15. Stir-fry the duck for color.
16. Add sugar, cooking wine, beer, and vinegar to make the bones crisper.
17. Simmer on low heat for 20 minutes.
18. Add konjac, add salt, and simmer for 10 minutes.
19. Add green peppers, scallions, millet, spicy ginger.
20. Season with pepper, salt and chicken essence.
21. Collect the juice over high heat, start the pot and serve.
22. Sprinkle with chopped green onions.
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