Domestic duck, one of the most common domestic animals we eat. In recent years, due to the popularity of some duck brands, the so-called "leftover materials" of domestic ducks are in short supply, and the demand is usually high. However, the price of pure duck meat has dropped sharply, especially the frozen half-slice duck sold in supermarkets, which is far below your imagination.
Ingredients needed for braised duck with konjac: duck meat, konjac, beer sprinkling, ginger slices, shallots, garlic, pepper, cinnamon, star anise, green pepper, vegetable oil, bean paste, soy sauce, edible salt and monosodium glutamate. These methods are as follows:
The first step is to prepare half a piece of duck meat in advance and thaw it at room temperature in advance; Then prepare a small piece of konjac in advance. Clean up half a piece of duck meat first, then chop it into small pieces and control the water slightly; Konjac is also cut into small pieces; Then prepare some spices: ginger slices, shallots, garlic, pepper, cinnamon and star anise; Finally, prepare a can of beer in advance.
The second step is to prepare a slightly larger pot in advance, directly heat the vegetable pot, and then pour in an appropriate amount of vegetable oil. Add 1 wok bean paste, pour in spices and stir-fry until fragrant. Finally, pour the duck into the pot, and the oil will explode until the surface changes color slightly.
The third step is to add some soy sauce and soy sauce to the pot, mix them quickly and evenly, and then pour the beer prepared in advance into the pot. Cover, first boil the juice, and then stew for 40 minutes.
The fourth step is to prepare a pot in advance and add some cold water to it. After the water boils, pour in 1 tbsp of salt, then pour in the konjac block and cook for 5 minutes. Can effectively remove the peculiar smell of konjac. Drain the cooked konjac and take it out for later use, then cut the prepared green pepper into small pieces.
When the duck is tender, pour in the konjac and cook for 15 minutes. Pour the chopped peppers into the pot, stir well and burn for 2 minutes. Try not to cover it, so that the pepper won't change color. ) When the juice in the pot is almost boiling, add some edible salt and monosodium glutamate to taste. You'd better put the cooked dishes out on the plate!