Ingredients

Duck meat half

Konjac tofu one catty

Red chili four

Green chili five

Oil moderate

Garlic seedlings one

Ginger five

Garlic five

Salt moderate

Steps:

Steps:

1, the duck clean

2, konjac tofu cut into small pieces

3, the chili pepper, ginger, garlic, garlic cloves all cut

4, konjac tofu blanching, this is a must, because the konjac is not cooked is poisonous, about three to five minutes

5, konjac tofu with a plate out of the pan, the pan washed clean, into the appropriate amount of oil, seventy percent of the heat into the duck

6, stir fry until slightly charred, add red pepper, ginger, garlic

7, if you want to eat a little spicy you can add a spoonful of chopped peppers

8, stir fry the aroma of half a tablespoon of salt, turn over for a few seconds, add blanched konjac tofu stir fry together

9, add about a bowl of water, then add a half a tablespoon of salt and mix

9, add about a bowl of water, then add a half a tablespoon of salt

9, add about a bowl of water, then add a half a tablespoon of salt

10, add a half of salt and mix

10, to dry half of the water, add green pepper stir-fry, green pepper just brown to add garlic seedlings stir-fry

11, can smell the garlic seedlings off the fire, out of the pot

Tips

Garlic can be used to peel the garlic, than peeled garlic to be more fragrant. Konjac must be blanched, first of all to ensure that the konjac is cooked otherwise toxic, and then can remove the odor of konjac. I don't put other sauces besides salt in my home, you can add sauces according to your own taste

Ingredients

Duck half

Konjac 400 grams

Garlic 2

Soaked red peppers 10

Oil in moderation

Salt in small amounts

More

Materials 1 tablespoon of wine

Soda 1 tablespoon

Cooking wine 1 tablespoon

Soy sauce 1 tablespoon

Old soy sauce 1 tablespoon

Pixian bean paste 2 tablespoons

Pepper half a teaspoon

Pepper 10 or so

Chicken essence a little

Garlic 4 cloves

Ginger 1 small piece

Scallion 1 small section

Steps:

1, the duck ahead of time Chopped pieces, konjac, garlic cloves, scallions, ginger, garlic wash, pickled red pepper. (Sorry, pickled red pepper less into the mirror a ha).

2, scallions, ginger are sliced, garlic cloves cut into sections, pickled red pepper cut in half, garlic pat loose.

3, konjac cut long.

4, pot of water boiling, pour into the konjac blanching. Then fish out and control dry.

5, duck pieces of cold water in the pot blanching.

6. Remove from the pot, rinse off the foam and drain.

7. Put some oil in the pan, pour in the duck pieces and stir-fry to dry out the water, stir-fry the flavor.

8. Sheng out.

9, the pot of oil, add the bean paste stir fry red oil on low heat.

10, add peppercorns, sliced green onions, ginger, garlic, pickled red peppers, stir-fry on low heat to get the flavor.

11, pour into the duck pieces, konjac stir-fry, add cooking wine, soy sauce, soy sauce, sugar, pepper stir-fry evenly color.

12, add the right amount of water, large fire boil, small fire simmer for about 40 minutes.

13, add garlic fry stir fry, add a little salt, chicken seasoning, appropriate collection of juice, do not collect too dry.

14, into the container.

15, ready to eat.

Tips

Duck pieces of cold water in the pot blanch blood foam, deodorization. Bean paste stir-fried red oil over low heat, making the finished product soup is more red.