Seasoning: ginger and garlic, salt, soy sauce, sugar, Pixian bean paste, dry chili, beer, wine.

1 marinate duck

The duck killed clean, cut into pieces of salt, cooking wine, ginger to be marinated for 10 hours, and then pick out the ginger, the duck meat with water a little cleaning!

2 Duck blanching

Start a pot of boiling water, pour the duck into the hot water is not open, and when the water boils immediately after the fish out of the duck meat standby!

3 Konjac blanching

Cut the konjac into cubes and wash it with cold water and then standby!

4 Ginger and garlic slices

The ginger slices, ginger can not be too much, a few slices can be, garlic slices, garlic slices can be a little more, cut and spare!

5 roast duck

Hot pot of oil, oil open into the Pixian soybean paste, 1 spoon sugar, a little wine, in the addition of ginger slices garlic slices, stir fry quickly after the flavor poured into the duck, put the right amount of soy sauce, dry chili peppers and a bit of salt, (soybean paste itself contains salt), stir fry quickly until the duck meat flavor.

6 konjac into the pot

The duck meat into the pot stir fry can be konjac into the pot to continue to stir fry until the duck meat and konjac are color evenly after, pour half a can of beer and a bowl of water, cover the pot with a lid to simmer for 30 minutes (during the period of 10 minutes or so stirring a little to prevent sticking to the pot).

7 Start the pot to plate

When the pot of soup is almost dry, you can stir-fry evenly after the pot to plate, in order to make the dish more seductive and ornamental, plate can be sprinkled with a little cilantro and scallions on the surface to decorate

The duck and konjac is also a good choice for a meal.