Konjac Roasted Duck

2024-06-26 05:46:15  Views 3 Comments 0

Health effects

Duck legs: Nourishing yin
Konjac: Dispersing blood stasis
Zanthoxylum bungeanum: Dehumidifying

Ingredients

Duck legs ( four )
Konjak ( One pound )
Onions ( One piece )
Ginger ( One piece )
Garlic ( Seven cloves )
Dried chili pepper ( six )
Zanthoxylum bungeanum ( A handful )
White wine ( 20g )
Braised soy sauce ( 10 grams )
Salt ( 9 grams )
Chicken Essence ( 4g )
Rock sugar ( 5 ​​pieces )
Pixian Douban ( Two spoons )
Rapeseed oil ( 30g )

Recipe of Konjac Roast Duck

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    1.Prepare all materials

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    2.Same as above

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    3.Chop the duck legs into small pieces and soak them in the bleeding water

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    4.Cut konjac into small pieces

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    5.PI County Douban Chop Broken

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    6. Boil konjac in boiling water for three minutes, remove and set aside

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    7. Boil the duck pieces in cold water and skim off the blood with a spoon.

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    8. Boil for five minutes, remove and set aside

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    9.Pour in rapeseed oil after the hot pan starts to smoke

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    10. Turn down the heat, add the chili segments, and stir-fry the peppercorns until fragrant.Do not burn them.

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    11.Add onion, ginger and garlic and stir-fry until fragrant

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    12.Add Pixian douban and fry until red oil

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    13.Turn up the heat and stir-fry the duck pieces to dry them

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    14.Pour in white wine, braised soy sauce, and rock sugar in sequence.

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    15.Add konjac and stir fry until fragrant

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    16.Add boiling water until the duck pieces are covered.

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    17.After the water boils, cover the pot and simmer over low heat for an hour

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    18.After an hour open the lid and add salt

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    19.Turn on high heat to collect the juice

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    20.When there is a little bit of soup left, add chicken essence and stir-fry until evenly mixed.It is ready to serve.

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    21. After the pot is out, sprinkle in cooked sesame seeds and chopped green onion.Doesn’t it look very good? Have appetite.

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    22. Paired with a bowl of rice and a glass of beer, it is simply delicious.

Tips

1.The duck legs must be boiled in cold water with the duck legs, otherwise the blood foam will not come out and it will taste fishy.
2.When frying the ingredients, the heat must be low, otherwise the duck will be bitter if the ingredients are burnt.
3.When collecting the soup, you can leave a little more soup.After the duck is finished, you can add soup stock to rinse the vegetables.It is delicious.

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