Raw materials: konjac 2, duck 1, wine, salt, soy sauce, monosodium glutamate, tender beauty, pepper, garlic and other appropriate amount.

Method: the 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 remain in the konjac in the miscellaneous tastes absorbed, will be tender fat duck wash, take its net meat, cut into the same konjac strip duck strip, into the frying pan fried to light yellow when removed. Frying pan is hot, first under the pepper 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, garlic, burned to the juice thick duck pastry, add green garlic cloves, monosodium glutamate, thickening with wet starch to push the uniform that is into.

Effects: lower blood pressure, blood fat, improve immunity, can assist in the treatment of hypertension, high blood pressure, high blood fat.

Consumption taboos

1. Raw konjac is poisonous and must be decocted for more than 3 hours before consumption.

2. Indigestion of people, each time the amount of food should not be too much.

3. People with skin diseases eat less.

4. Konjac is cold, and should be eaten sparingly if you have symptoms of cold and flu.