The first is the konjac roast duck, which is a famous Sichuan dish. First cut the duck into small pieces and season with ginger, garlic, cooking wine and salt. Then cut the konjac into long strips and blanch it. When the pot is hot, stir-fry the duck pieces with ginger, garlic, dried Chili and dried Zanthoxylum bungeanum, then add appropriate amount of watercress and stir-fry until the flavor is overflowing, then add clear water or broth, and then add star anise and fennel to stew until the duck meat is slightly soft. After the konjac is turned evenly, continue to stew for 10 minute. Add shredded green pepper and shredded ginger before taking out the pot, and monosodium glutamate can be taken out of the pot.

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Second, the konjac roast ribs, first bleach the ribs with water, then drain the cooking wine and ginger and garlic, and cut the konjac into long strips and blanch for later use. When the oil in the hot pot is 70% hot, add dried chili, dried prickly ash and spareribs, stir-fry until the spareribs are free of water and oil, add watercress and stir-fry, then add clear water or broth to stew for 10 minute, then add blanched konjac, turn over and continue to stew until the konjac is tasty, and add shredded green pepper, shredded ginger, monosodium glutamate or celery before taking out of the pot.

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3. Cold-mixed konjac: firstly, cut the konjac into strips, blanch it for a long time, drain the water and put it on a plate for later use. Then, mix the cold-mixed seasonings in a small bowl, and according to your own taste, pour a proper amount of soy sauce, vinegar, monosodium glutamate, Chili oil, pepper noodles, chopped green onion and celery into the bowl, mix well, and then pour it into the konjac plate and mix well.

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Fourth, it can be used to hot pot. In Sichuan, when scalding hot pot, sliced konjac is often scalded in hot pot.

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Experience is for reference only. If you need to solve specific problems (especially in the fields of law and medicine), I suggest you consult professionals in related fields in detail.

The author of the report declares that this experience was originally created by me according to my real experience, and I refuse to reprint it without permission.