Chinese Food
The thinner you eat, the thinner you are. Braised duck with Konjac tofu
(164087 views)
Konjac tofu has magic. Look at its nutritional value - prevention of arteriosclerosis, prevention and treatment of cardiovascular and cerebrovascular diseases, reduction of cholesterol, improvement of immunity, prevention and treatment of cancer, reduction of the burden on the pancreas. It is beneficial to diabetic patients to relieve pain, activate blood circulation and remove stasis, moisten the intestines, relieve the absorption of fat, and achieve the effect of weight loss. Today, we use konjac tofu with duck meat. It's spicy and delicious.
Cooking ingredients
Cooking Steps
Step1:Knead duck meat with starch once. Rinse it repeatedly. Rinse konjac tofu. Drain for use.
Step2:Cut the duck skin. Cut the duck meat into small pieces. Cut the konjac tofu into strips.
Step3:The seasoning is ready. Cut the dried peppers. Chop the garlic. Slice the ginger.
Step4:Heat the pot. Put the duck skin directly. Fry the duck oil over low heat.
Step5:Put in the ingredients, stir up the fragrance with a small fire, and put it in reserve.
Step6:Put in the duck. Stir fry until the skin is slightly brown.
Step7:Pull the duck aside. Stir fry the konjak tofu to dry.
Step8:Add the seasoning of stir fry, raw soy sauce, cooking wine and salt. Add the hot water just to cover the duck. Cover and simmer for about eight minutes.
Step9:Just dry the soup.
Step10:Dish it. Sprinkle it with scallion. It's fragrant. Konjac tofu q-shells. Duck meat is delicious. It's delicious until it can't stop.
Cooking tips:1. Duck meat should be stir fried. It won't smell fishy. 2. Stew in hot water. Duck meat is more tender. There are skills in making delicious dishes.
