Duck meat meat taste sweet, cold, into the lungs, stomach and kidney meridian, have nourishing, nourish the stomach, tonic kidney, in addition to the consumption of hot bone steam, eliminate edema, stop hot dysentery, cough and phlegm and so on. The following is a daily family of the most common konjac roast duck, come together to enjoy the delicious!

Konjac Roast Duck

Ingredients: duck half konjac 500 grams ginger 1 piece garlic 5 cloves scallions half a dry chili pepper 6 peppercorns 2 grams of rock sugar 5 grams

Steps:

1. Ginger block sliced, garlic 5 cloves cut granules, onion half cut into segments, dry chili 6 cut into segments

2. pot into the appropriate amount of water, high heat boil, put the konjac boiled for 3 minutes, fished out and wait for use,

3. pot into the appropriate amount of oil, the oil temperature boiled to 7 into the heat, into the bean paste stir fry red oil, duck meat block stir fry for 2 minutes, add the ginger slices, garlic granules, chili pepper segments, peppercorns, Stir-fry well. (Bean paste depending on the duck to increase) into the white wine half a spoon, soy sauce 1 spoon mix well, add the konjac stir-fry for 1 minute, pour the amount of water to boil for small fire simmering for 1 hour, into the chopped green onion, salt 1 spoon, 1 spoon of sugar, large fire to collect the soup can be

Tips

Which the body has a hot person suitable for eating duck, physical weakness, loss of appetite, fever, dry stools and edema is more beneficial. Folklore also says that duck is a tuberculosis patient's "holy medicine".