Snow Konjac Roast Duck
1.
Take out the snow konjac in advance and soak for two hours until soft.
2.
Prepare the condiments to be used.
3.
After the snow konjac is soaked, cut into small pieces or long strips, boil half a pot of water, put the snow konjac to a boil, remove it, squeeze the water and set aside.
4.
Then slaughter the duck into small pieces, put it in the pan and stir-fry without adding any oil, until the oil is out of the oil, shovel it up and set it aside.
5.
Put the fatter duck skin and duck oil into the pot and stir out the oil, then pour in the clear oil. When it is 80% hot, add the ginger, garlic and saute in turn, then add the spices, pay attention to a small fire, or it will burn. , And then add the bean paste and fry the aroma, then add the dried sea pepper and Chinese pepper.
6.
Pour in the duck meat and stir fry, add some cooking wine, soy sauce and sugar to mix, continue to fry until the fragrant fry, the duck is browned, about 5 minutes, the duck 3 is mature.
7.
Then, add boiling water, which is more than cooking other dishes, because the snow konjac is very absorbent. At this time, try the taste, and then add an appropriate amount of salt and chicken essence. After the high fire for 5 minutes, turn to low heat for 30 minutes.
8.
Add the snow konjac and continue to cook on a low heat. The snow konjac will not be boiled. When the duck is cooked, you can turn off the heat and start the pot.
Tips:
1. Snow konjac tastes like a sponge, so don't be too salty when seasoning, otherwise the cooked snow konjac will taste very salty, because Pixian Douban and soy sauce are both salty, so you should put less salt.
2. Duck has a sordid smell. Frying it in advance will reduce the smelt and increase the aroma. Adding peppercorns during cooking can also remove the duck's smelt and the alkaline scent of konjac.
3. The snow konjac in this dish can be replaced with water konjac.
