How to make Konjac Kung Pao - MireyaGlover's Recipe

Recipe Recommendations

konjac a bag
yam appropriate amount
fungus appropriate amount
onion a
Jiang appropriate amount
garlic two cloves
vinegar Double sugar
sugar appropriate amount
salt Half of the Tang
cooking wine small amount
Pi County Douban a big spoonful
powder appropriate amount
dried red pepper 2 pieces

slightly spicy
fried
ten minutes
ordinary

Steps for Konjac Kung Pao

1

Prepare the ingredients, wash the yams, and soak the fungus in cold water.

2

Rinse the konjac with running water and soak it in boiling water to remove the alkali taste

3

Cut the dry red pepper into sections, dice the green onion, ginger and garlic

4

Peel the yams, cut them into hob pieces, and soak them in water for later use (the cut yams will easily oxidize and discolor when directly served on a plate)

5

For dressing, adjust the amount of seasoning according to the amount of ingredients, but note that the ratio of vinegar, sugar and salt is 4:2:1. Add appropriate amount of rice flour, add a small amount of cooking wine, add a small amount of water to fully dissolve the sugar. (In fact, I added water because I had poor cooking skills and was never enough to turn it in time, so I added water in order to have more time to stir it evenly. Those skilled can do this step freely)