Konjac Roasted Duck is a traditional Han Chinese dish in Sichuan region, belonging to Sichuan cuisine. It is made of konjac and duck roasted. The color of the dish is red, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty and fresh, spicy and fragrant. Flowering hemp snake because of its poisonous, must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And will be made of konjac roast duck, is the konjac dish. Boutique.
Konjac Roasted Duck:
Main ingredients
half a duck konjac moderately
auxiliary
ginger a little dry chili pepper moderately
Seasoning
anise 3, a little pepper, soybean hot sauce moderately, sugar 2 small spoon
< p> Steps:1. Duck chopped small pieces, add ginger marinade for half an hour, konjac cut small pieces, under the cold water pot, boil, fish out and wait for use;
2. Pan in the oil (do not too much, the duck would have been too much oil), put down the sugar, melted, add the duck meat, spices, dry chili peppers, pepper grains, stir fry;
3. strong> Cooking tips:
Konjac should be boiled before to remove the alkali flavor.