Accessories: Sichuan salt, soy sauce, monosodium glutamate, Pixian watercress, garlic slices, wet starch, pepper, broth and lard.
Production method:
1. Remove the duck head, neck, wing tip and duck's paw, remove the big bones and cut into strips;
2. Cut the konjac into strips, scald it twice in a boiling pot, remove the lime smell, and then float it in warm water;
3. Put the pot on the fire. When the lard is heated to 70%, add the duck strips and stir-fry until it is light yellow.
4. Wash the pot, add the broth to boil, remove the pepper and bean paste residue, add duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce and cook until the juice is thick and the duck is soft;
When konjac is tasty, we can add garlic sprout and monosodium glutamate.
6. Finally, you can thicken it with warm starch, so you can eat it from the pot.
Efficacy: You can eat konjac to promote blood circulation and remove blood stasis, detoxify and reduce swelling. Konjac is very low in calories and contains soluble dietary fiber, which is very suitable for people who lose weight and has a good effect on constipation, abdominal pain, sore throat and gingival swelling and pain. Konjac also has the function of supplementing calcium. Duck meat is easy to digest, rich in B vitamins and vitamin E, and has a good moisturizing effect. But it should be noted that this dish is not suitable for eating more, and people with cold stomach should eat less.