You can eat roast duck with konjac during lactation, but don't put too much pepper when cooking, because eating too much pepper will easily make children get angry, and konjac should be stewed for about three hours before eating, because raw konjac is poisonous, so this must be paid attention to. Try not to eat salty and spicy food during lactation, because the mother's diet will directly affect the child through milk, so eat more light food and more fruits and vegetables.

Braised duck with shredded konjac

summary

Cooking steps

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1

Wash the ducklings and cut them into pieces for use. I forgot to take pictures, and borrowed the close-up of the last braised duck. Only two ducks were used today. Slice ginger and shred leek.

2

Finger pepper cut into small pieces.

three

Beautiful knotted konjac. I didn't tie the konjac knot. I bought it in the supermarket, but it's not difficult. Just cut a knife in the middle of the konjac and turn it over a few times. Boil water in a pot. After boiling, blanch the konjac for two minutes.

four

Blanched konjac is rinsed in cold water for use.

five

Add oil to the pot. When the oil temperature is 60% hot, stir-fry the duck pieces. When the water evaporates almost, add ginger slices and stir fry.

six

Stir-fry until the duck skin is golden yellow, add appropriate amount of bean paste, rattan pepper and pepper, stir-fry together, and when the bean paste is full of fragrance and the pepper jumps slightly in the oil pan, pour a small amount of light soy sauce and stir-fry for several times. The steps of stir-fry are basically the same.

seven

Continue the fire, add water to the pot, add star anise, rock sugar, white pepper and cooking wine after the water boils, adjust the heat to medium, cover and stew.

eight

When there is 1/3 soup left in the pot, add konjac, turn to high heat and continue to cook until the water is drained. At this time, the lid of the pot is opened and boiled, and the fragrance is freely distributed.

nine

The water in the pot dries quickly, add the pepper cut into small pieces and stir-fry until the juice is completely dried and the oil is bright. The whole firing process takes about 30 minutes, because the water ducks are relatively small. If it is a big duck, the time should be appropriately extended.

10

Sprinkle in shallots, season with monosodium glutamate, and serve hot.

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Konjac roast duck. After the photo was taken, the casserole was very hot, and the konjac duck in the casserole was finally hot. Winter is a good choice.