Roast duck with Konjac(mo yu shao ya kuai )

Roast duck with Konjac

Introduction:

"Konjac roast duck is a famous traditional dish of Han nationality in Sichuan Province, belonging 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

Production steps:

Step 1: prepare materials.

Step 2: cut the konjac into strips.

Step 3: put the cut konjac into the pot, add a little tea, blanch for 2 minutes and remove.

Step 4: soak in clean water for 10 minutes, then remove and drain the water.

Step 5: pour out the boiled water of konjac in the pot, put in some water and bring to a boil. Blanch the cut duck and set aside.

Step 6: prepare ginger, green onion, fragrant leaves, star anise and pepper.

Step 7: cut parsley into sections.

Step 8: stir fry the duck in the frying pan until the water volatilizes and the skin is slightly burnt.

Step 9: leave a little oil in the pot, add star anise, fragrant leaves, Chinese prickly ash, scallion, ginger slices, and stir over medium low heat to make Pixian Douban sauce finely chopped. Stir fry the red oil over low heat.

Step 10: add the duck and stir well. Then add the right amount of soy sauce and stir fry until colored. Put in the processed konjac and stir fry well.

Step 11: add enough beer, bring to a boil and skim the froth.

Step 12: cover the pan and simmer until the duck is soft. Add parsley, salt and sugar. Add the juice to the pan.

Materials required:

Duck leg: 1

Konjac: 1 piece

Parsley: 2

Zanthoxylum bungeanum: 20

Star anise: 2

Fragrant leaves: 2 pieces

Scallion: 1

Ginger: 1 small piece

Tea: right amount

Salt: right amount

Sugar: right amount

Oil: right amount

Beer: 1 bottle

Note: konjac should be blanched with water first. Because konjac in the process of processing will add alkali, blanching tea helps to remove the alkali taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mo Yu Shao Ya Kuai