Konjac roast duck with Chongqing characteristics
Introduction:
"This dish focuses on Chongqing's spicy, fresh and fragrant. The duck meat is soft and glutinous
Production steps:
Step 1: cut fresh pepper, Pixian Douban, ginger and garlic. Soak ginger, pickle pepper, chop, scallion section, water soybean powder and monosodium glutamate, duck meat with cooking wine, salt, ginger for half an hour.
Step 2: cut the fresh pepper, Pixian Douban and ginger.
Step 3: soak ginger, soak pepper and chop.
Step 4: segment the scallion.
Step 5: mix monosodium glutamate with water bean powder.
Step 6: slice the garlic.
Step 7: duck meat with cooking wine, salt, ginger for half an hour.
Step 8: put 100g vegetable oil in the pot, 8 mature, put in the duck meat with good taste, and fry until the oil comes out, then put a little.
Step 9: make the gap time. In addition, use a small pot of bile konjac for about 5 minutes to drain the water.
Step 10: after the duck is fried, add garlic, watercress, pickled pepper, pickled ginger, and a few drops of soy sauce.
Step 11: add fresh soup, fresh pepper, chicken essence and mash, put scallion on the surface, boil until the water boils, put konjac in, mix well, and put it into electric pressure cooker for about 40 minutes.
Step 12: put the duck meat into the pot again, thicken it with soybean flour, and then serve.
Materials required:
Duck: 750g
Konjac: 300g
A little: mash
Scallion: 100g
Fresh pepper: 25g
Ginger: 50g
Pixian Douban: 10g
Pickled ginger: 20g
Pickled pepper: 30g
Waterbean flour: 10g
Salt: a little
Cooking wine: a little
MSG: a little
Chicken essence: a little
Veteran: a little
Note: Tips: the best choice for duck meat is the local duck of Longcun, which is slaughtered fresh on the same day. It tastes the best
Production difficulty: ordinary
Process: firing
Production time: three quarters of an hour
Taste: Original
Chinese PinYin : Zhong Qing Te Se Zhi Mo Yu Shao Ya Zi
Konjac roast duck with Chongqing characteristics
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