The preparation method of konjac barbecue is very simple, just like the ordinary barbecue process. We need to cut the pork into small pieces, add salt, cooking wine, black pepper and corn flour and marinate for about half an hour. It is best not to omit this step, because the meat will smell fishy, and then a dish will be ruined. We cut the bought konjac directly into small pieces and put them aside for use. Add a little oil to the pot, add chopped green onion, Jiang Mo, minced garlic and pepper and stir-fry until the oil temperature is 50% hot.
Then add a spoonful of bean paste and stir-fry red oil, put the meat in the pot, stir-fry until it changes color, and set aside. Add a small amount of oil to the pot again, and put the chopped konjac directly into the pot and stir fry. Konjac is easy to cook, and it doesn't take long to fry. At this time, we add water to the pot, put the fried meat into the pot, and collect the juice over high fire. Because this dish itself has bean paste, there is no need to add extra salt. If you think the salinity is not enough, you can add more appropriately.
After collecting the soup, sprinkle some chopped green onion and serve. Therefore, it is necessary to add enough water at one time, and never add water halfway, which will lead to the hardening of pork and the poor taste of konjac barbecue. Konjac is a very healthy food, but many people always misunderstand it and think it is an additive. We buy konjac mainly by its ingredient list, and try not to buy konjac containing essence and carrageenan. You can safely and boldly eat such dishes. Even dieters don't have to have psychological burden, and they don't have to worry about getting fat because they eat too much.