How to roast duck with konjac

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  1. Ingredients preparation: cut cucumber into five centimeter strips, bell pepper triangles, green onion into sections, sliced ​​ginger; garlic, aniseed, Wash the fruits and bay leaves and set aside;

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  2. Cut duck meat into 5 cm long strips ; Fill a clean pot with half a pot of water, add ginger, aniseed, bay leaves, and grass fruits, boil the water, and blanch the duck meat for 3 minutes; remove the duck pieces, drain and set aside;

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  3. Cut konjac into 5 cm long strips; take a clean pot, add tea water and bring to a boil, then blanch the konjac for 5 minutes to remove the alkali Taste; remove and strain the water and set aside;

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  4. Take a clean pot, put a little oil in it, and add ginger , bay leaves, aniseed, dried red pepper, and Sichuan peppercorns, stir-fry until fragrant, then add the blanched duck and stir-fry;

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  5. While stir-frying the duck pieces, add dark soy sauce and rice wine;

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  6. Stir-fry until the duck meat exudes oil and is bright and golden in color, add 750ml of bone broth, cook over high heat for 5 minutes, then turn to medium-low heat and cover the pot to simmer;

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  7. After simmering over medium-low heat for 35 minutes, the soup will thicken; add the blanched konjac and stir-fry a few times, then continue to simmer over medium-low heat for 5 minutes.Let the soup seep into the konjac;

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  8. Take another pot, put a little oil, and add the green onions.Add the bell pepper and bell pepper to the pot and stir-fry until fragrant, then add the konjac duck pieces into the pot;

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  9.Finally Add cucumber strips, a little salt and chicken powder, turn on the fire to collect the juice, and prepare to cook;

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  10.Plate and serve!