Chinese Food
Braised duck with Konjac
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New Year's Day holiday. I was going to go out for two days. But fan Shao said that he would review his lessons at home near the final exam. I'm not going to travel. Children are so conscious. What else can parents say. Cubic meter ^Go to the supermarket to buy some food. Be happy to cook delicious food. It's also a good way to spend your holiday. Today, I bought my favorite konjac in the supermarket. Konjac and duck are always classic collocations. New Year's food. Of course, chef Yang's specialty is konjac roast duck.
Cooking ingredients
Cooking Steps
Step1:Wash and chop the duckling into pieces. I forgot to take a picture. I borrowed the close-up picture I took last time when I was marinated duck. The same duck is only two used today. Slice ginger. Slice shallot.
Step2:Cut the pepper into small pieces.
Step3:Beautiful konjac. I didn't make the knot of konjac. The supermarket bought it. But it's not difficult. Cut a knife in the middle of konjac. Just turn it over. Boil the water in the pot. Blanch the konjac for two minutes.
Step4:Konjac blanched with good water is floating in cold water for standby.
Step5:Put oil in the pot. When the oil is 60% hot, stir fry the duck until the water evaporates almost. Stir fry the ginger slices.
Step6:Stir fry until the duck skin is golden. Add some bean paste. Stir with rattan pepper and prickly ash. When the bean paste is fragrant and the prickly ash is beating slightly in the oil pan, pour in a small amount of raw soy sauce to improve the color. Stir again for several times. The stir fry process is almost the same.
Step7:Keep on burning. Add water to the pot. After the water boils, add star anise, rock sugar, white pepper and cooking wine. Stir in the medium heat, cover and simmer.
Step8:When you have 1 / 3 of the soup left in the pot, add the konjac and turn to high heat. Continue to cook until the water is dry. At this time, open the lid of the pot. Open the pot. Let the fragrance spread freely.
Step9:Quickly dry the water in the pot. Add the hot pepper which is cut into small pieces. Stir continuously. Wait for the juice and bright oil to be collected completely. The whole process is about 30 minutes. Because the duck is smaller. If it is a bigger duck, the time should be extended properly.
Step10:Sprinkle with scallion. Season with monosodium glutamate. Start the pot and dish while it's hot.
Step11:Braised duck with konjak. After taking the picture, I burned the casserole very hot. The konjac duck was put in the casserole and served. It was hot at the end. A good choice in winter.
Cooking tips:1. Stir fry duck meat. Wash and control the dry water before chopping. Do not wash again after chopping. This is a big taboo. 2. Before stewing, add enough water at one time. It's better not to add water in the middle of the stew. It will affect the taste. 3. Don't overcook duck meat. Keep a certain amount of chew. It's more delicious. 4. This dish needs a little more oil, otherwise it won't work. There are skills in making delicious dishes.
