Braised Konjac

Recipe Recommendations

• alkali powder 15 grams
• pickled ginger appropriate amount
• pickled pepper appropriate amount
• Pi County Douban appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• cooking wine appropriate amount
• sugar appropriate amount

• slightly spicy
• burn
• an hour
• ordinary

Steps for Braised Konjac

1

Prepare konjac powder and alkali powder; dissolve the alkali powder with water for later use

2

Put 3300 grams of water in the pan, add konjac flour, and bring to a boil over high heat

3

Keep stirring, bring to a boil, reduce the heat, and continue to stir

4

When the konjac powder has fully expanded, becomes transparent and a little sticky, slowly add alkaline water, stir well, about 2-3 minutes, and turn off the heat

5

Put the konjac into a basin and cool.

6

Add water to the pan and bring to a boil. Cut the cooled konjac into slices and place it in the pan to cook for about 5 minutes.

7

Put clear water into the basin, add a small amount of white vinegar, add the cooked konjac pieces, soak for 2-3 minutes, pour off the water, and soak in clear water. (White vinegar is added to remove the alkali taste. You don't need to add white vinegar, just use water.) Now the production of konjac has been completed and can be fired at any time

8

Cut 1/4 of the konjac pieces and cut it into thin strips

9

Cut the pickled peppers and soak the ginger (if not, cut in some ginger)

10

Put oil in the pan, add pickled peppers, pickled ginger, and Pi County watercress (the amount depends on personal preference. Our family has recently been controlling the amount of peppers involved, so I put less)

11

Pour in konjac, stir fry, add soy sauce, light soy sauce, sugar, and cooking wine, 5 minutes to taste, and serve

12

A delicious plate of braised konjac is made

Braised Konjac Make Tips

Recipe Categories

• hot dishes