Konjac roasted duck cubes

Overview

Konjac roast duck is a traditional famous dish of the Han people in Sichuan and belongs to Sichuan cuisine. It is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• dinner
• beer
• konjac
• oil
• onions
• parsley
• star anise
• sugar
• zanthoxylum bungeanum
• duck legs
• fragrant leaves
• ginger
• salt
• tea

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut konjac into strips.

   

3. 3 Put the cut konjac into the pot, add a little tea leaves, blanch for 2 minutes and remove.

   

4. 4 Soak in clean water for 10 minutes, drain and set aside.

   

5. 5 Pour away the water used to blanch the konjac in the pot, then add some water to boil, blanch the cut duck pieces, take them out and set aside.

   

6. 6 Prepare ginger, green onions, bay leaves, star anise, and peppercorns.

   

7. 7 Cut parsley into sections.

   

8. 8 Put the duck into the wok and stir-fry until the water evaporates and the skin is slightly charred, take it out.

   

9. 9 Leave a little oil in the pot, add star anise, bay leaves, Sichuan peppercorns, scallions, and ginger slices. Use medium-low heat to bring out the fragrance, then add finely chopped Pixian bean paste, turn down the heat and stir-fry until the red oil comes out.

   

10. 10 Add duck pieces and stir-fry evenly. Then add an appropriate amount of dark soy sauce and stir-fry until it turns colour. Add the processed konjac and stir-fry evenly.

    

11. 11 Add enough beer, bring to a boil and skim off the foam.

    

12. 12 Cover the pot, simmer over low heat until the duck meat is soft and translucent, add parsley, salt and sugar, and remove the juice over high heat before serving.