Roast Duck with Chestnut and Konjac

Ingredients: About 750 grams of half fattened duck, 200 grams of konjac, 30 grams each of shiitake mushrooms and red pepper, 20 grams of green garlic, sliced ??ginger and green onions 10 grams each.

Seasoning: 20 grams each of soy sauce and Shaoxing wine, 2.5 grams of refined salt, 1.5 grams of MSG, 1 gram of pepper, 3 grams each of star anise and cinnamon, 12 grams of wet starch, and 50 grams of oil.

Method:

1. Chop the fattened duck into approximately 3.5 cm square pieces. Cut the mushrooms in half with a spatula. Cut red pepper into slices. Slice green garlic diagonally.

2. Put cold water in the pot, put in the konjac cubes and bring to a boil, remove and drain the water. Add additional water to the pot and bring to a boil, add duck pieces, blanch and remove.

3. Heat oil in a pot, add ginger slices, onion knots, star anise and cinnamon and stir-fry until fragrant. Add duck cubes, shiitake mushrooms, soy sauce and Shaoxing wine and stir-fry until coloured. Add 500g of water. , bring to a boil over high heat, then reduce to low heat and cook until cooked.

4. Add konjac cubes and refined salt to taste, then add red pepper, monosodium glutamate, pepper and soup stock, thicken with wet starch, sprinkle with green garlic slices, and serve.