Composition:

Konjac, garlic, onion, chopped pepper, salt, starch and sesame oil.

Operation:

1, cut the konjac into pieces, blocks, shreds and strips! Dice garlic and scallion, separate scallion from scallion, chop a few tablespoons of pepper,

2, put 2 tablespoons of oil in the pot, heat it, add garlic, chopped green onion and chopped pepper to saute, add konjac to stir fry, add a few drops of soy sauce to color, add a little sugar,

3. Turn to low heat to make the konjac taste, then thicken it with starch water, drop a few drops of sesame oil, sprinkle chopped green onion before cooking, and put it on the plate. Konjac Wild Duck Ingredients: 800g wild duck, 400g konjac.

Accessories: pea tip100g, starch (broad bean)13g.

Seasoning: 5g pepper, 20g shallot, 20g ginger, 50g lard (refined), 0g salt10g monosodium glutamate.

Making:

1. Slaughter the wild ducks, bleed them, brush them, gut them, wash them, chop off their paws and pat them loose;

2. Spread the salt evenly on the inside and outside of the duck, put it in the pot, add the onion and ginger (pat loose), and steam it in the cage until it is rotten;

3. Scrape and clean the konjac bulbs, slice and cook until thick, and then use lime water to make konjac tofu;

4. Cut the konjac tofu into strips 1 cm wide and 5cm long;

5. Put the wok on high fire, inject boiling water, soak the konjac tofu, take it out and put it in a bowl, and soak it in 300 ml clear soup;

6. Put the steamed wild ducks into the dish;

7. Pour the duck soup into the pot, add 700 ml of chicken soup, salt, pepper and monosodium glutamate, add konjac tofu and pea tip, thicken with wet starch, pour bright oil on the wild duck. Three peppers, konjac beer chicken, the best raw materials, ↓

Cock 1 rooster (about 1 .500g), Amorphophallus edulis 250g, Amorphophallus japonicus 1 .50g, pickled pepper1g, wild pepper1vial, 50g of small green pepper and pickled ginger/kloc.

Food practices

1, the cock is slaughtered, the chicken is cut into 3cm pieces, and seasoned with salt and pepper for a while; Wash chicken offal, slice and cut into sections respectively; Put chicken blood into a salt water bowl to solidify it, and then cut it into small pieces with a knife; Soak rhizoma Amorphophalli in warm water and cut into strip; Cut konjak into strips; Pickled peppers are pedicled, seeded and chopped; Cut wild pepper into sections; Small green peppers are pedicled and seeded and cut into oblique knots; Soaked ginger and garlic slices; Wash celery and scallion and cut into sections;

2. Put the wok on fire, add refined oil to heat it, pour in the chicken pieces and fry them dry, then take them out;

3. Leave the bottom oil in the pot, add pickled pepper, wild pepper, pickled ginger, garlic and pepper to stir fry, add chicken pieces to stir fry and cook a little beer. After the chicken pieces are colored, add the remaining beer, add the snow mountain konjac and water konjac, and add refined salt, pepper, oyster sauce, soy sauce, sugar, chicken essence, monosodium glutamate and litsea cubeba oil.

The key to food

1, don't fry the chicken pieces in the pot for too long to avoid the chicken hardening;

2. If you add some pickled pepper oil to the seasoning, it will taste better. Main ingredients of pickled konjac: konjac

Accessories: pork, mushrooms, green peppers and pickled peppers.

Seasoning: salt, onion, ginger, starch, Chili oil, pepper, chicken essence, cooking oil.

Exercise:

1. Shred pork, shredded mushrooms, green peppers, onions and ginger, and blanched konjac with boiling water;

2. Set fire to the pot and pour oil. When the oil is hot, add pickled pepper, onion, shredded ginger and shredded pork and stir fry. When pork changes color, add shredded konjac, shredded mushroom, shredded green pepper, water, salt, pepper, starch and chicken essence and stir-fry until cooked. When eating, pour Chili oil on it.