Method of production:
1, marinated duck. Clean the duck, cut it into pieces and marinate it with salt, cooking wine and ginger for a few hours or one night.
2, pick up the ginger out of the duck pieces and wash them with water.
3, add hot water to the pot (not waiting for the pot to open) immediately duck pieces into the pot, to be water to open the duck meat surface skin discoloration, with chopsticks a piece of a piece of clip out. (Chopsticks can prevent blood foam sticking to the meat)
4, konjac blanch, rinse with cold water, standby.
5, ginger cut into slices, 5, 6 slices can be. Garlic cut into slices, put more, I used half a head of garlic.
6, frying pan oil, oil heat put Pixian bean paste, how much with personal taste. (I put 4 spoons or so, the last spicy flavor is not very heavy, do not eat much chili pepper mother can also accept), put 1 spoon sugar, a little wine, and then into the garlic and ginger slices, stir-fry aroma, into the duck. Soy sauce, dried red chili and salt, stir fry.
7, put the konjac, continue to stir fry, stir fry until the duck meat color evenly, put half a can of beer and a small bowl of water, cover the pot with a lid, simmer for 40 minutes on medium heat. (In the middle to often turn, otherwise easy to stick pot)
8, soup almost dry can be out of the pot.
Summary
1, I feel that if you put some fresh red chili pepper fried duck, put more garlic, there will be a very strong Hunan flavor Oh, next time try.
2, I feel that after stewing out, the konjac is more delicious than the duck. Absorbed the flavor of the duck, the flavor is very strong, very fragrant. I made a duck, put a bag of 500 grams of konjac, feel less, next time put more.
3, did not put the beer before, the flavor is very fragrant, feel put the beer although still very fragrant, but over the Pixian bean paste aroma, a little snake feeling, next time try not to put beer.