Half a duck, konjac tofu, 3 cloves of garlic, 1 small piece of pickled ginger, about 3 pickled peppers, 2 tablespoons of oil, boiled water in moderation

Practice

1, the duck and konjac washed and set aside, onion, garlic and ginger washed and set aside.

2, duck chopped into two-finger wide pieces, konjac cut into a finger-length wide section, green onion diagonally sliced, garlic and pickled ginger sliced, pickled peppers chopped.

3, boiling pot of water, water boiling under the konjac blanching, to help remove the alkali flavor of the konjac itself.

4, another change of water boiling, under the cut duck block blanching, go greasy.

5, take the frying pan, pour oil, when the oil is 8% hot, under the onion, garlic, ginger and pickled peppers and peppercorns burst the flavor.

6, under the duck block stir fry evenly, and then under the konjac block stir fry, add cooking wine, soy sauce, salt stir fry evenly.

7, stir fry for about 3 minutes, add boiling water did not pass the material in the pot, cover the lid of the pot stewed over medium-low heat for about 30 minutes, high heat to collect dry soup can be.