How to cook duck legs with konjac

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  1.Wash the konjac and slice it (chopstick thickness), blanch it in boiling water for five minutes, take it out and put it in cold water and set aside;
  Wash the duck legs Then chop into small pieces, add cooking wine (white wine), sliced ​​ginger, and marinate with salt for 30 minutes;
  chop the pickled ginger and pepper into shreds, and cut the garlic into small pieces for later use

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  2. Heat the oil in the pan, wait until it starts to smoke, turn to low heat, pour in the marinated duck legs and stir-fry

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  3.Continue to stir-fry to prevent sticking to the pan and boil out the water and fat from the duck leg p>

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  4. When the duck leg meat begins to turn brown and there is no moisture, remove it and set aside, stir-fry Leave the remaining oil in the pot for later use

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  5.Put the prepared pickled ginger, Add pickled peppers, bean paste, Sichuan peppercorns, garlic cubes, and star anise to a pot with oil and stir-fry until fragrant

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  6.After the ingredients are stir-fried, add the stir-fried duck legs and continue to stir-fry for a minute or two to let the aroma penetrate into the meat

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  7.Then add the blanched konjac, continue to stir-fry evenly, then add light soy sauce and salt, stir-fry evenly

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  8.Adjust the flavor and pour in 500ml of beer, cover the pot and simmer for about 10 minutes

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  9.After the water is dried, it can be eaten out of the pot