Chinese Food
Braised duck with Konjac
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What's the inspiration of looking for someone? Hello, everyone. My name is duckling. I was born on May 20, 2015. Now I am two years old. I live in a remote mountain area. The air is good. The water is cool. Now it's good for me to find someone who knows how to taste delicious food to eat my meat. My host feeds me corn every day. Now it's time for me to officially repay my host. I don't want 998. I don't want 558. My only wish is 158. My biggest wish is to bring green raw materials to people. Please help forward. Forward and thank you again. I will send you two golden eggs. Thank you for your support. Please remember my name is yuewan xianglao duck
Cooking ingredients
Cooking Steps
Step1:1. Cut konjac into thin strips. Blanch in hot wate
Step2:2. Cut the duck meat into pieces. Wash the blood. Cut the green pepper into pieces
Step3:3. Heat the pot. Add some oil. Stir fry the star anise, cinnamon, prickly ash and ginger slices. Stir fry the flavor and then add the duck meat and stir fry it in small heat
Step4:4. Stir fry the duck until it is slightly yellow, then add a small amount of sugar and stir fry together
Step5:5. Stir fry most of the oil in the duck meat. Add some bean paste and stir. Stir evenly, then add cooking wine and some water
Step6:6. Cover. Boil over high heat for 15 minutes. Add the boiled konjac for 10 minutes. Add some pepper
Step7:7. Add green pepper and salt before starting the pot. Mix well, cover the pot and simmer for 5 minutes.
Cooking tips:Duck meat is cold and cold. It has the functions of nourishing yin and stomach, clearing lung and nourishing blood, promoting water and swelling. Konjac glucomannan, the largest content in konjac, has strong swelling power. It can fill the stomach and intestines, eliminate hunger, lose weight and beautify the skin. Konjac can also prevent arteriosclerosis, prevent cardiovascular and cerebrovascular diseases, reduce cholesterol, improve immunity, and prevent tumors, cancers and diabetes It's a good food to supplement in autumn. Trick - konjac should taste good. You can freeze it first. Then cut it into small strips. Blanch in hot water. There are skills in making delicious dishes.
