Konjac beer duck
Homemade practice
condiments
Old duck
1
konjac
1000g
condiments
oil
Proper amount
salt
Proper amount
just love
Proper amount
Pickled pepper
Proper amount
preserved ginger
Proper amount
Pixian bean paste
Proper amount
Sichuan pepper
Proper amount
Eight angles
Proper amount
cinnamon
Proper amount
Trinaphthalene
Proper amount
step
1. An old duck weighs about 4 kilograms.
green duck
Chop and blanch for later use (ducklings have a fishy smell, so old ducks have no fishy smell)
2. Prepare ingredients: garlic slices, pickled peppers and radish slices.
3. The seasoning needed for this dish is 3 star anise, 3 pepper, 3 naphthalene and cinnamon 1.
4. konjac 1000g cut into long strips (also called konjac in some places)
Black tofu
The edible value is extremely high, and the specific benefits can be found online, so I will remember this one.
)
5. Add salt to 5g of konjac, add water to the pot and boil (be sure to cook it, so as to remove the alkaline taste of konjac).
6. Add 200g vegetable oil to the pot. When the oil temperature is 60% hot, put the duck pieces that have been cut and blanched into the pot, and stir-fry the duck pieces in the pot (this process is the key, and the duck pieces must be stir-fried until the duck skin is slightly yellow, subject to the clear hot oil).
7. Add 100g bean paste to the fried duck pieces, stir-fry the duck pieces and the bean paste and color them (the bean paste must be of the Juancheng brand in Pixian County, and many other bean pastes are too salty, why is it salty? Just think about the price of salt and pepper ~)
8. Then add pickled radish and
Bubble pepper
Continue to stir fry (add these two pickles)
Just different.
)
9. Add a bottle of beer (the most distinctive feature of this dish is to use beer instead of water to make the dish more fragrant! ! ! )
10. Boil and burn 1 hour (whether salt is added according to the saltiness of kimchi).
1 1. Then add the blanched konjac strips and continue to cook for 30 minutes (of course, you can also add the konjac strips at the same time as the beer, but that will overcook the konjac. I prefer it tender, depending on your preferences).