Braised Duck with Shredded Konjak(mo yu shao ya )

Roast duck with Konjac

Raw materials for making konjac roast duck:

Tender fat duck, water konjac, garlic, Shaojiu, Sichuan salt, soy sauce, monosodium glutamate, Pixian Douban, garlic slices, wet starch, pepper, broth, pig oil

The processing steps of konjac roast duck are as follows:

Remove the head, neck, tip of wing and sole of foot of the duck. Remove the big bone and cut it into strips. Cut water konjac into strips, put it in boiling water pot twice, remove the smell of lime, and then float it in warm water; put the frying pan on a high fire, add the pig oil and heat it to 70%, stir fry the duck strips until light yellow, then wash the pot, add the broth to boil, remove the pepper and bean dregs, add the duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce until the sauce is thick, duck is soft, and add the konjac flavor Add garlic sprouts, monosodium glutamate, thicken them with warm starch, then put them on a plate.

Braised Duck with Shredded Konjak

Konjac roast duck is a famous traditional dish in Sichuan, which belongs to Sichuan cuisine. It's made of konjac and duck. The color of the dish is bright red, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty with fresh, spicy and fragrant. Because of its toxicity, the Snake must be soaked in lime water before it can be eaten. It is Sichuan people's great contribution to Chinese food to detoxify and then make food raw materials. And make it into konjac roast duck, is konjac dish in the boutique.

Characteristics of dishes

(scientific name: amorphophalms konjac), also known as konjac, commonly known as konjac, leigonggun, konjac, also known as yaoyu in ancient China, konjac has been known as "quchangsha" since ancient times, Japan also known as konjac, also known as konjac (Kaibao materia medica), konjac (tujing materia medica), huagelian (Jiangxi Xinjian), Huzhang (Jiangxi Wannian), huasanba (Jiangxi Dingnan), shetougencao (Jiangxi Fengcheng), huaganlian, mayaozi (Shaanxi), Yemo, huagannanxing, tunanxing (Jiangxi), Nanxing, tiannanxing (Guangxi Hechi), huamashe (Yunnan Sishi) It is a perennial tuberous herb. Because of its toxicity, it must be soaked in lime water before eating. It is Sichuan people's great contribution to Chinese food to make poison and then make food raw materials. And make it into konjac roast duck, is konjac dish in the boutique.

practice

Cooking method 1

Its preparation method is: cut the water konjac into 5 cm long and 1.3 cm wide strips, and put them in boiling water twice with tea (in cloth bags), so that the tea can absorb the miscellaneous flavor that may remain in the water konjac. Clean the tender and fat duck, take out the meat, cut it into the same strips as the konjac strips, and stir fry it in oil until light yellow. Heat up the frying pan, add the pepper and bean paste, stir fry the flavor, add the broth to boil, remove the pepper and bean residue, then add Shaojiu, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac strips, garlic slices, cook until the sauce is thick. When the duck is crisp, add the green garlic sprouts, monosodium glutamate, thicken with wet starch, and push evenly.

Cooking method 2

1. Cure the young ducks and cut them into strips about 8 cm long and 2 cm wide;

2. Cut konjac into strips about 7 cm long and 1.5 cm wide;

3. Put konjac into boiling water to remove alkali taste;

4. Mince Pixian bean paste;

5. Soak the pepper, remove the seeds and pedicels, and chop them into powder;

6. Soak pickled cabbage and cut into slices;

7. Soak ginger and cut into slices;

8. Place the pan on a high heat, heat up the oil to 60% heat, add the duck strips with wine, fry them dry, and let them out;

9. Heat the oil to 40% heat, add Pixian Douban and pickled chili powder, stir fry and color;

10. Add the fresh soup, boil for a while, and remove the dregs;

11. Pour in the duck strips, add refined salt, sugar, soy sauce, mash juice, pickled ginger slices, Chinese prickly ash, pickled pickled cabbage, cook until 8 mature, and then add konjac until cooked;

12. Put in onion and monosodium glutamate, and thicken with water starch;

13. Collect the juice and pour it into wopan.

Cooking method 3

Material Science

Main ingredient: Duck

Accessories: konjac, onion, ginger, garlic, tea

Seasoning: salt, monosodium glutamate, sugar, pepper, soy sauce, pepper, spices, pickled pepper, bean paste

Cooking method

1. Cut the konjac into strips, add a little tea into the pot, blanch and take out, blanch and take out the duck;

2. Set the pot on fire, pour the oil, add pepper and spices to stir fry until fragrant, put in the boiled duck pieces, stir fry the oil over low heat and set aside;

3. Add a little oil in the pot, add onion, ginger, garlic and bean paste, stir until fragrant, pour in proper amount of soup, bring to a boil, remove impurities, add duck, pickled pepper and pickled ginger, stew for 20 minutes, add konjac, star anise, cinnamon and naphthalene, stew for 20 minutes, add garlic, monosodium glutamate and starch before leaving the pot.

Cooking method 4

Cuisine: Sichuan cuisine

Features: bright red color, konjac soft and delicate, duck fat crisp, salty taste with fresh, spicy and fragrant

Raw materials: tender fat duck, water konjac, garlic, Shaojiu, Sichuan salt, soy sauce, monosodium glutamate, Pixian Douban, garlic slices, wet starch, pepper, broth, pig oil

Production: remove the head, neck, wing tip and sole of the duck, remove the big bone and cut it into strips. Cut water konjac into strips, put it in boiling water pot twice, remove the smell of lime, and then float it in warm water; put the frying pan on a high fire, add the pig oil and heat it to 70%, stir fry the duck strips until light yellow, then wash the pot, add the broth to boil, remove the pepper and bean dregs, add the duck strips, konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt and soy sauce until the sauce is thick, duck is soft, and add the konjac flavor Add garlic sprouts, monosodium glutamate, thicken them with warm starch, then put them on a plate.

Cooking method 5

Ingredients: duck, konjac

Accessories: star anise. Pepper, fennel, bean paste, Sichuan pickled red pepper, Sichuan pickled ginger, ginger, garlic, cooking wine, soy sauce, salt, sugar

1. First cut the konjac into 0.5cm thick slices, bring to a boil, then put in the konjac slices, blanch for about 2 minutes, and then remove them with a colander. Pour out the water that has been blanched and scalded konjac in the pot, add some water and bring to a boil. Put in the konjac again and blanch for about 2 minutes. Take it out and soak it in water for 10 minutes. Then take it out and drain the water for use.

2. Wash and drain the duck, chop it into pieces; soak ginger and ginger, slice, peel garlic, break slightly, cut pickled pepper into oblique sections, chop Pixian bean paste. After the oil is hot, saute the ginger slices. Stir fry the duck until the water evaporates. When the skin is slightly burnt, remove the ginger slices and discard them.

3. Leave a little oil in the pot, add star anise, fennel, Chinese prickly ash, pickled red pepper, pickled ginger and garlic, and stir fry the minced Pixian Douban sauce over low heat to get the red oil.

4. Add the duck and stir well. Then add the right amount of soy sauce and cooking wine to fry until colored.

5. Add the konjac and stir fry well. Add enough hot water, bring to a boil and skim the foam.

6. Cover the pan and simmer until the duck is soft. Add salt and sugar. Add juice to the pan.

Cooking method 6

Ingredients: duck leg, konjac

Accessories: onion, ginger, pepper, star anise, rock sugar

1. Wash the duck legs and chop them into pieces.

2. After blanching, cut the konjac into pieces of the same size.

3. Put the duck leg into the pot in cold water, boil and skim the foam.

4. Take it out and flush it for standby.

5. Pour oil into the pan, add rock sugar and heat until it melts and turns reddish.

6. Pour in the duck leg and stir fry.

7. Pour in a proper amount of cooking wine to remove the fishy smell and a proper amount of soy sauce to color.

8. Season with pepper and star anise.

9. Fill in a proper amount of clear soup without duck meat

10. Add scallion and ginger slices, cover and simmer for half an hour.

11. Add konjac and continue to stew.

12. Stew until the duck and konjac are soft and rotten. Thicken the soup and season with salt.

Tips

1. The konjac needs to be blanched with water first. Because konjac in the processing process will add alkali, blanching helps to remove the alkali taste.

nutritive value

Weight loss, prevention of arteriosclerosis, prevention and treatment of cardiovascular and cerebrovascular diseases, reducing gallbladder solid, improving immunity, prevention and treatment of tumor and cancer, ideal food for patients with diabetes, heat preservation

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Chinese PinYin : Mo Yu Shao Ya