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.
