Roasted duck with konjac

Recipe Recommendations

• duck meat 750 grams
• konjac 300 grams
• glutinous rice a little
• green onions 100 grams
• fresh peppers 25 grams
• laojiang 50 grams
• Pi County Douban 10 grams
• pickled ginger 20 grams
• pickled chili 30 grams
• water bean flour 10 grams
• salt a little
• cooking wine a little
• MSG a little
• chicken essence a little
• soy sauce a little

• original
• burn
• three-quarters of an hour
• ordinary

Steps for Roasted duck with konjac

1

Cut the fresh peppers into sections, cut the Pi County watercress into fine pieces, slice the ginger into slices, and slice the garlic into slices. Soak ginger and pepper and chop, divide green onions into sections, mix with water bean flour and monosodium glutamate, and slice duck meat with cooking wine, salt, and ginger for half an hour.

2

Cut the fresh peppers into sections, cut the Pi County watercress into thin pieces, and slice the ginger into slices.

3

Soak ginger and pepper and chop.

4

The green onions are segmented.

5

Mix soy flour with monosodium glutamate.

6

Cut the garlic into slices.

7

Place duck meat with cooking wine, salt, and ginger slices for half an hour.

8

Put 100 grams of vegetable oil in the pan, 8ripe, add the good-tasting duck meat and fry until the oil is spat out. Add a little at this time.

9

For the gap time, use a small pot of bile konjac for about 5 minutes, remove the pot and drain the water for later use.

10

After frying the duck meat, add garlic, watercress, soaked pepper, soaked ginger, and a few drops of soy sauce.

11

Then add fresh soup, fresh peppers, chicken essence, and glutinous rice, place green onions on the surface, boil until the water boils, add konjac, mix well, and place it in an electric pressure cooker and press for about 40 minutes.

12

Put the prepared duck meat into the pan again, thicken with the water bean flour, and serve.

Roasted duck with konjac Make Tips

Recipe Categories

• hot dishes