material
Half a duck, konjac tofu, 3 cloves of garlic, 1 piece of pickled pepper, about 3 pieces of pickled pepper, 2 tablespoons of oil, and appropriate amount of boiling water.
working methods
1. Wash duck and konjac, and wash onion, garlic and ginger.
2. The duck is cut into two-finger-wide pieces, the konjac is cut into one-finger-wide pieces, the onion is sliced obliquely, the garlic and pickled peppers are sliced, and the pickled peppers are chopped.
3. Boil water in a boiling pot. After the water is boiled, blanching the konjac will help to remove the alkaline taste of the konjac itself.
4. After changing the water to boil, blanch the sliced duck to get rid of greasy.
5. Pick up the wok and pour the oil. When the oil is 80% hot, onions, garlic, ginger and pickled peppers explode.
6. Stir-fry the duck pieces evenly, then stir-fry the konjac pieces, and add cooking wine, soy sauce and salt to stir-fry evenly.
7. Stir-fry for about 3 minutes, add boiling water to the pot, cover the pot and simmer for about 30 minutes, then dry the soup with strong fire.
roast duck
Recipe introduction
Suitable for people who like to eat light and sweet, Japanese-style teriyaki sauce is a kind of sauce suitable for all ages in family sauce.
material
Half a catty of duck, 1/3 cups of shredded ginger, 1/2 cups of Japanese-style teriyaki sauce, 2 tablespoons of seasoning a, 6 cups of water, 1 Bao Xiao Lu, 1 slices of onion, 2 slices of ginger, 2 tablespoons of seasoning b, 2 tablespoons of salt and 65433 aluminum foil.
working methods
(1) Wash the duck for later use.
(2) Put all seasoning A into the pot and heat it. At the same time, add duck meat and bring to a boil over medium heat. Cover immediately after boiling, and simmer for about 6~ 10 minutes. Turn off the fire and stew for another 20 minutes. Then, take out the duck meat and drain it. Dry the pan, cover it with aluminum foil paper, and add seasoning B. Put a steaming rack on the shelf, put the whole duck in, skin down, and cover it. Heat over medium heat and dry bake for 5 minutes.
(3) When you want to eat, you can dip it in Japanese-style teriyaki sauce.
Roast duck with konjac beer
material
Duck leg, bean paste, onion ginger, pepper, star anise, tangerine peel, fennel, clove, tsaoko, dried pepper, beer, soy sauce, crystal sugar and konjac.
working methods
1. Cut the duck leg into pieces, blanch it in cold water, and wash off the surface dirt.
2. Heat the pan and pour the oil. Stir-fry bean paste into red oil with low fire, add onion and ginger, add pepper, star anise, dried tangerine peel, fennel and clove.
Stir-fry Tsaoko and dried Chili, add roast duck, stir-fry over low heat until oil is obtained, add beer, soy sauce, soy sauce and crystal sugar, and stir-fry.
Bring the fire to a boil, turn to low heat and stew for 20 minutes, add konjac and stew for another 20 minutes, and collect the juice on high fire.
Konjac roast chicken
material
Ingredients: chicken, konjac
Accessories: oil, ginger slices, soy sauce, garlic slices, Pixian bean paste, starch, sugar, pepper and red pepper.
working methods
1. Cut the konjac into small pieces, boil it in boiling water for 2-3 minutes, and drain it for later use.
2. Slice ginger and garlic and shred red pepper.
3. Cut the chicken into small pieces, add a little oil, salt, soy sauce and starch, mix well and marinate for 10 minute.
4. Put oil in a hot pot, stir-fry ginger slices and stir-fry chicken pieces.
5. Add pepper, garlic slices, soy sauce and a spoonful of Pixian bean paste, stir-fry until the chicken pieces are evenly colored and the soup turns red.
6. Add the drained konjac block and stir-fry until the material changes color.
7. Add half a spoonful of sugar, sprinkle a little pepper and mix well.