Pickled Pepper Konjac Duck
by August Xiaoshui
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Cut the boiled konjac into four pieces, add water and boil it slightly.
2. Bring the water to a boil, add the two sliced konjac and blanch again to remove the alkali taste.
3. Cut the above seasonings for later use.
4. Pick, wash and cut the shallots.
5. Wash the duck and chop it into pieces.
6. Pour vegetable oil and a little lard in a hot pan. Heat the oil over medium heat, pour in the seasonings and stir fry to create a fragrant flavor.
7. Pour the blanched duck and stir-fry on high heat, then add pepper noodles, white wine, soy sauce, and oil to continue to fry until the aroma is achieved.
8. Add boiling water and bring to a boil.
9. Then add the konjac and continue to boil, turn off the heat and cook for seven or eight minutes.
10. Add scallions, a little chicken essence and monosodium glutamate and stir-fry evenly.
11. Put it in a casserole and reheat it, and a pot of hot and fragrant konjac duck can be eaten.
Tips:Leftover noodles in soup or boiled vegetables are fine.
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