Konjac Roast Duck

Name: Konjac Roast Duck
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 duck; 2000g Konjac; 100g celery; 15g salt; 30g Doubanjiang; 4g Chicken Essence; 15 capsules pepper; 100g oil; 6 Dried chili; 30g ginger; 9 cloves garlic; 3 capsules star anise; 3 capsules Sanna

by Samsuŋ❤

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

When I went to the supermarket to buy in the morning, I found that the duck was still fresh, and it happened that konjac was also sold. Then buy some duck konjac and burn it at home. The little grandson likes to eat duck legs, so he specially left a whole duck leg for him. When the little grandson came home for lunch, he was very happy to see the whole duck leg.

Konjac Roast Duck

1. Prepare raw materials: duck, black konjac, celery, ginger, garlic, star anise, sanna, dried chili, pepper.

2. Wash the duck and chop it into pieces. Wash the black konjac and cut into strips. Wash the celery and cut into sections; prepare some bean paste.

3. After the wok is heated, pour in vegetable oil.

4. Pour the duck and stir fry to get the oil.

5. The duck changes color, dry slightly, add the dried chili section, and saute the pepper to fragrant.

6. Add an appropriate amount of bean paste and stir fry evenly.

7. Add the black konjac and continue to stir fry.

8. Add an appropriate amount of water.

9. Put the lid on and bring to a boil.

10. After the ingredients are cooked, add the celery segments and stir fry a few times, then add an appropriate amount of chicken bouillon, stir-fry evenly, and sprinkle chopped green onions to start the pan.