Sichuan-flavored Konjac Beer Duck

Name: Sichuan-flavored Konjac Beer Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 duck; 1000g Konjac; 1 Soaked radish; 4g salt; piece Bubble ginger; 20g Pickled peppers; 10g pepper; 2 tablespoons Pixian Doubanjiang; 1 Cinnamon; 3 pcs star anise; 2 pcs Trinaphthalene

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

This konjac beer duck cooked without water is not a traditional dry-roasted dish. It’s just that we cleverly used beer instead of the water that everyone uses for cooking. The advantage of this is that the malt aroma of beer can be incorporated into the dishes and the taste of the dishes will be thicker. Everyone does not have to worry about the alcohol exceeding the standard when eating this dish, because the alcohol content of the beer has long been volatilized with the scent of vegetables during the firing process.

Sichuan-flavored Konjac Beer Duck

1. 1000g konjac cut into long strips (the konjac is also called black tofu in some places, which is of high edible value. You can check the specific benefits on the Internet. I will remember that it has a weight loss effect)

Sichuan-flavored Konjac Beer Duck recipe

2. An old duck is more than 4 jin. The young ducks are chopped into pieces and blanched for later use.

3. Prepare ingredients: slice garlic, cut pickled peppers into sections, and cut slices of pickled radish

4. Spices needed for this dish, 3 star anise, pepper, trinaphthalene, 1 cinnamon

5. Add 5g of salt to the konjac and bring it to a boil (be sure to boil it to remove the alkaline taste of konjac)

6. Add 200g vegetable oil to the pot, add the blanched duck pieces when the oil is 60% hot, and stir-fry the duck pieces in the pot. (This process is the key. The duck pieces must be fragrant until the duck skin is slightly yellow. Heat the oil. Whichever becomes clearer)

7. Add 100g of bean paste to the fried duck pieces, and stir-fry the duck pieces and bean paste for fragrant color (you must use Pixian Juancheng brand for bean paste. Many other bean pastes are too salty. Why do you think about salt and chili? Will know the price~)

8. Then add pickled radish and pickled chili and continue to stir fry (the taste of these two kimchi is different)

9. Add a bottle of beer (the most distinctive feature of this dish is that beer is used without water, which makes the dishes more fragrant!!!)

10. Bring to a boil on medium and small fire for 1 hour (add salt according to the saltiness of the kimchi)

11. Then add the blanched konjac noodles and continue to cook for 30 minutes (Of course, you can also add the konjac noodles while adding beer, but that will cook the konjac too old. I prefer the tender ones, depending on each person's preference)

Tips:
1. Scalding the duck twice with water can better remove the fishy smell of the duck;
2. The konjac will not be boiled. Don't worry, simmer it for enough time, so that the konjac will be more delicious and delicious;
3. If you like spicy food, you can add a few dried chilies and cook together, so that it will have a spicy taste.