Braised duck with Konjac(mo yu shao ya zi )

Braised duck with Konjac

Introduction:

"Konjac roast duck, the taste of hometown, Sichuan people should understand. Pigs like it very much

Production steps:

Step 1: main ingredients: duck leg and konjac. Of course, you can also use whole duck or half duck

Step 2: slice the ginger and garlic, and cut the pepper into granules

Step 3: turn on the fire and pour in the right amount of oil

Step 4: after 70% heat, pour in garlic, ginger, pepper and star anise, fragrant leaves and saute until fragrant

Step 5: after the seasoning is fully fragrant, pour in the duck

Step 6: stir fry for 2 minutes, pour in 2 tablespoons of Pixian Douban.

Step 7: stir fry for 2 minutes, pour in 2 tablespoons of Pixian Douban.

Step 8: continue to stir fry until the duck changes color

Step 9: add proper amount of soy sauce

Step 10: add the right amount of soy sauce

Step 11: add the right amount of water and cooking wine, water is not too much, because the subsequent pressure cooker burning, water will not consume too much

Step 12: mix everything in the frying pan and pour it into the pressure cooker

Step 13: keep the pressure cooker burning for about 20 minutes

Step 14: open the cover of the pressure cooker and put in the small hot pepper granules.

Step 15: mix well and then start the pot. The delicious konjac duck is out of the pot!

Materials required:

Konjac: 3 jin

Duck leg: 3

Ginger: 1

Garlic: 1

Peppers: 6

Pepper: 30g

Dried pepper: 10g

Star anise: 2

Fragrant leaves: 2 pieces

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Salt: right amount

Note: 1. Use more duck leg meat. 2. Don't use pressure cooker. It's OK to cook in wok, but the time is longer. 3. It's better to use pepper than Zanthoxylum bungeanum.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Mo Yu Shao Ya Zi