Konjac Roasted Duck is a traditional dish specializing in the Sichuan region and belongs to the Sichuan cuisine. It is made of konjac and duck roasted. The color of the dish is red, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty with fresh, spicy and fragrant. Flowering hemp snake because of its poisonous, must first be boiled in lime water before eating. De-poisoning and then become a gourmet raw materials, is the Sichuan people of China's food a major contribution. And it will be made into konjac roast duck, is the konjac dish in the fine.

Chinese Name

Konjac Roasted Duck

English Name

Braised Duck with Shredded Konjak

Main Ingredients

Konjac, Duck

Classification

Sichuan Cuisine

Flavor

Strong flavor. Spicy and refreshing.

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Practice Nutritional Value

Dish Characteristics

(scientific name: Amorphophalms konjac), also known as Konjac taro, commonly known as konjac, Leigong gun, beautiful Konjac, also known as the demon taro in ancient China, Konjac since ancient times, Konjac has been the "intestinal sand" name, Japan, also known as the Konjac. "Japan is also known as the beautiful jelly, also known as jelly head (Kai Bao Ben Cao), ghost taro (Tu Jing Ben Cao), flower stalks lotus (Jiangxi Xinjian), tiger palm (Jiangxi Wannian), flower umbrella handle (Jiangxi Dingnan), snakehead root grass (Jiangxi Fengcheng), flower pole lotus, hemp taro sub (Shaanxi), wild mill taro, flower pole Nansing, earth Nansing (Jiangxi), Nansing, Tien Nansing (Hechi, Guangxi), flower hemp snake ( Yunnan Simao), perennials. Yunnan Simao), perennial persistent rooted tuberous herb. Because it is poisonous, it must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And will be made of konjac roast duck, is the konjac dish in the fine.

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All kinds of konjac roast duck finished

Practice

Cooking method 1

The method is: the water konjac cut into 5 cm long, 1.3 cm wide strip, and tea (in a cloth bag) together in boiling water blanch twice, so that the tea may stay in the water konjac in the flavor sucked away. Young fat duck clean, take its net meat, cut into the same with the konjac strips of duck strips, into the frying pan fried to light yellow when removed. Frying pan is hot, the first under the pepper particles and bean paste, fried flavor, plus broth boiling, fishing out pepper and bean residue, then add wine, salt, soy sauce, monosodium glutamate, ginger, pepper, duck, konjac strips, garlic, burned to the juice thick duck pastry, add green garlic cloves, monosodium glutamate, with wet starch thickening push evenly into the wet starch.