Blanch it in boiling water and take it out.

2, each person's taste (tune) add a variety of sauces to mix cold dishes, stir and eat.

Second, stir-fry konjac: ① Wash and blanch the konjac slices, remove them with clear water, wash and drain the water.

② Wash onion, ginger and garlic, and cut into powder for later use.

(3) Heat oil in the pan, add onion, ginger and garlic and stir fry, and add bean paste and stir fry.

③ Add some water to boil, pour in konjac, salt and chicken essence, then turn to low heat and simmer.

(4) Amorphophallus konjac is tasty. When the soup is sticky, sprinkle chopped green onion and take it out of the pot.

Third, the konjac roast duck: ① Wash the duck and konjac and cut it into pieces for later use; Wash onion, garlic and ginger and cut into powder for later use; (2) Boil the water in the pot, add the konjac, take it out after 2-3 minutes, drain it, boil the water in the pot, add the chopped duck and stew for a while. (3) Pour the oil into the pot, heat the onion, garlic, ginger and pickled pepper, stir fry, add the duck after the water boils, stir fry the konjac, continue to stir fry, and add cooking wine, soy sauce and salt to stir fry evenly. (4) Stir-fry for about 3 minutes, then put down the water, cover the pot, and simmer for about 30 minutes. You can add some hot water in the middle, but you can't dry the pot. After about 30 minutes, the soup is almost dry and ready to eat.