Material: a duck.
A bag of konjac
Seasoning: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger and garlic.
Production method:
1, pickled duck. After the ducks are cleaned, cut into pieces, salted with salt, cooking wine and ginger for several hours or one night.
2. Take the duck pieces out of the ginger slices and wash them with water.
3. Add hot water to the pot (not waiting for the pot to boil) and immediately put the duck pieces into the pot. When the water boils, the skin of the duck meat will change color, and then use chopsticks to clip them out one by one. Chopsticks can prevent blood foam from sticking to the meat.
4, konjac drowning, rinse with cold water, set aside.
5, ginger cut into pieces, 5 or 6 pieces can be. Slice the garlic and put more. I used half a head of garlic.
6, put oil in the wok, put Pixian bean paste in oil heat, how much depends on personal taste. (I put about 4 spoonfuls, but the spicy taste is not very strong at last, which is acceptable for mothers who don't eat Chili), add 1 spoon of white sugar, a little cooking wine, then add garlic slices and ginger slices, stir-fry until fragrant, and add duck meat. Sauce, dried red pepper and salt, stir fry.
7. Add konjac, continue to stir fry, stir fry until the duck meat is evenly colored, add half a can of beer and a small bowl of water, cover the pot, and stew for 40 minutes on medium heat. (Turn it frequently in the middle, otherwise it will easily stick to the pot.)
8. When the soup is almost dry, it can be cooked.
summary
1, I feel that if you add some fried ducks with bright red peppers and more garlic, it will have a strong Hunan flavor. Try it next time.
2. I feel that after stewing, konjac tastes better than duck. It absorbs the smell of ducks, and it tastes very strong and fragrant. I made a duck and put a bag of 500 grams of konjac. I feel a little less. I will put more next time.
3. Before beer was put, it tasted very fragrant. I feel that beer is still very fragrant, but it overshadows the aroma of Pixian bean paste, which is a bit superfluous. Try not to put beer next time.