Spicy and sour appetizer: braised duck with Konjac(suan la kai wei mo yu shao ya )

Spicy and sour appetizer: braised duck with Konjac

Introduction:

"The bright red soup bottom, transparent and slightly mysterious konjac and dark brown duck meat echo each other. The burnt duck skin is golden yellow with some oil. Without moving chopsticks, it is already a visual feast. The duck meat is crisp and tender, and the sauce and pepper oil go deep between konjac and duck meat. The spicy flavor is smooth between the throat and tongue, and the wonderful taste is from nose to tongue Then to the stomach, let you surprise, too late to praise, but still carefully aftertaste

Production steps:

Materials required:

Duck meat: moderate

Konjac: right amount

Garlic seedling: appropriate amount

Pickled ginger: 10g

Pickled radish: 10g

Pickled red pepper: 3

Chinese prickly ash: 10

Garlic: 4

Beer: 100ml

Pixian bean paste: 1 teaspoon

Old style: 1 spoonful

Salt: a little

Rock sugar: 2

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one day

Taste: slightly spicy

Chinese PinYin : Suan La Kai Wei Mo Yu Shao Ya