Name: Konjac Roast Duck Chunks
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Duck leg; 1 piece Konjac; 2 pieces parsley; 20 pcs pepper; 2 pcs star anise; 2 tablets Bay leaf; 1 shallot; 1 small piece ginger; Some tea; Some salt; Some Sugar; Some oil; 1 bottle beer

Konjac Roast Duck Chunks

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Konjac roast duck is a traditional Han nationality dish in Sichuan, belonging to Sichuan cuisine. It is made from konjac and duck. The color of the finished dish is bright red, the konjac is soft and delicate, the duck meat is fat and crisp, the taste is salty and fresh, spicy and fragrant. "

Konjac Roast Duck Chunks

1. Prepare materials.

2. Cut the konjac into strips.

3. Put the chopped konjac in a pot, add a little tea leaves, and blanch for 2 minutes to remove.

4. Soak in clean water for 10 minutes, then remove and drain the water for later use.

5. Pour out the water that has been blanched and blanched the konjac in the pot, add some water to a boil, and blanch the cut duck pieces for later use.

6. Prepare ginger, green onions, bay leaves, star anise, and pepper.

7. Cut parsley into sections.

8. Put the duck in a wok and stir-fry until the water evaporates and the skin is slightly charred.

9. Leave a little oil in the pot, add star anise, bay leaves, pepper, green onion, sliced ginger, medium and low heat to burst the fragrance, then chop fine Pixian bean paste, reduce the heat and fry to get the red oil.

10. Add the duck cubes and stir well. Then add an appropriate amount of dark soy sauce and stir fry until it is colored. Add the processed konjac and stir-fry evenly.

11. Add enough beer and boil to remove any foam.

12. Cover the pot and simmer until the duck meat is soft enough. Add parsley, add salt and sugar, and collect the juice on high heat.

Tips:
The konjac needs to be blanched in water first. Because konjac will add alkali during processing, adding tea leaves when blanching water can help remove the alkali flavor.