How to cook duck with snow konjac Ingredients: half of tender fat duck (about 500g), 6 pieces of snow konjac (about 100g) / 15g of ginger, 10g of garlic, 2 tbsp (30ml) of cooking wine, Pixian Douban (chopped) 2 tbsp (30ml), 1 tbsp (15ml) of soy sauce, 3g of peppercorns, meat broth (or bone broth, if not available, boiled water can be used) Salt to taste, sugar 1 teaspoon (5g) ), oil. Practice: 1, the snow devil taro soaked in warm water, squeeze out the water to be used; 2, wash the duck, remove the head, buttocks, chopped into thin strips about 5 cm long; 3, frying pan is hot, put 2 tbsp of oil, put the duck meat strips fried browning, fried until slightly yellowed and put out to be used; 4, the pot is cleaned, hot, put in 3 tbsp of oil, put Pixian bean curd stir frying incense, add peppercorns and broth to boil; 5, with a slotted spoon fished out the peppercorns and bean curd residue; 6, into the ginger, garlic, fried duck strips, hair good snow magic taro, cooking wine, soy sauce boil; 7, cover and turn to small fire about 30 minutes, burn to duck meat crispy, broth dry, seasoned with salt and sugar can be, you can also use some of the green garlic mustard seasoning. Say more: 1, snow magic taro like a sponge is very absorbent, so do not be too salty when seasoning, or burned snow magic taro eat up will be very salty, because Pixian bean paste and soy sauce are salty, so the salt should be less put. 2, the duck has a tawdry taste, beforehand, with the oil explosion will reduce the tawdry taste and increase the flavor, in the burning time into the pepper can also remove the duck's tawdry taste and konjac alkaline taste. 3, this dish in the snow! Konjac can be replaced with water konjac, the same practice, is also very tasty.