Ingredients
Half a duck, konjac tofu, 3 cloves of garlic, 1 small piece of pickled ginger, pickled peppers 3 or so, 2 tablespoons of oil, boiled water in moderation
Directions
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 pepper chopped.
3, boil water in the pot, 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 the 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 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 on low heat for about 30 minutes, high heat to collect dry soup can be.
Teriyaki duck
Recipe Overview
For those who like to eat light and a little bit of sweet taste, Japanese teriyaki sauce is a family dipping sauce for young and old.
Ingredients
Half a catty of duck meat, 1/3 cup of shredded ginger, 1/2 cup of teriyaki sauce, 2 tsp of seasoning A, 6 cups of water, 1 packet of marinade, 1 green onion, 2 slices of ginger, 2 tbsp of seasoning B, 2 tsp of salt, and 1 sheet of aluminum foil
Directions
(1) Wash the duck meat and set aside.
(2)Heat all seasoning A in a pot, add duck meat and bring to a boil over medium heat, cover with a lid and reduce heat to low for about 6 to 10 minutes, remove from heat and simmer for 20 minutes, then drain the duck meat, wipe the pot dry, line with aluminum foil, and top with seasoning B. Place a steamer rack on top of the pot, place the duck meat in it whole, skin-side down, and cover with a lid. Heat over medium heat and dry-roast for 5 minutes, that is
(3) To serve, dip in the teriyaki sauce.
Konjac Beer Roasted Duck
Ingredients
Duck legs, bean paste, onion and ginger, plus pepper, star anise, chenpi, cumin, cloves, grasshopper, dried chili, beer, soy sauce, soy sauce, rock sugar, konjac
Practice
1. Duck legs cut into pieces, boil in cold water, rinse off the surface of the booty
2. Sit in the pan and ignite a fire to pour the oil, a small fire will be Bean paste fried red oil, under the onion and ginger, add pepper, star anise, chenpi, fennel, cloves,
Cao Guo, dried chili pepper stir-frying, into the blanched duck pieces, small fire stir-frying out of the oil, add beer, soy sauce, soya sauce, rock sugar, big
burned to a boil, turn to a small fire and simmer for 20 minutes, add the konjac and then simmer for another 20 minutes, a large fire to the sauce
konjac burned chicken
Ingredients
Main ingredients: chicken, konjac
Accessories: oil, ginger, soy sauce, garlic, Pixian soybean paste, starch, sugar, pepper, red pepper
Practice
1, konjac cut into small pieces, cook in boiling water for 2-3 minutes, fish up, drain and spare.
2, ginger, garlic slices, red pepper cut into sections.
3, chicken cut small pieces, add a little oil, salt, soy sauce, starch and mix well marinated for 10 minutes.
4, hot pot of oil, put ginger slices stir fry, put the chicken pieces stir fry.
5, add chili, garlic, soy sauce and a spoonful of Pixian bean paste, stir fry until the chicken pieces evenly colored, the soup becomes red.
6, add the drained konjac pieces, stir-fry constantly until the material color.
7, add half a spoonful of sugar, sprinkle a little pepper, stir fry evenly out of the pan.