It is recommended to cut a whole piece of konjac into small pieces or slices, which will make it easier to absorb the sauce and taste more when cooking. Stir-fried konjac with sauerkraut is soft and sour, and roasted konjac ribs are decorated with some peppers, which is rich in meat and spicy. Just put the sliced konjac in the pot and scald it for a few minutes, then drain it out and pour in the prepared juice.