Fried Konjac with Kimchi

Overview

Konjac is a very common ingredient in Sichuan. It has the functions of reducing cellulite, detoxifying, promoting blood circulation and removing blood stasis. Although I have been living in Guangdong, I eat this dish almost three times a month at my house.

Tags

• hot dishes
• chicken essence
• garlic cloves
• konjac
• parsley
• pickled pepper
• pixian doubanjiang
• shredded ginger
• sichuan pickles
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Boil konjac slices in boiling water for 3 minutes, adding a spoonful of salt while cooking.

   

3. 3 Slice the kimchi, cut the pickled pepper into two, and cut the parsley into sections.

   

4. 4 Put an appropriate amount of oil in the pot, add garlic slices, shredded ginger, and Pixian bean paste and stir-fry until fragrant.

   

5. 5 Add the pickled pepper and stir-fry for 30 seconds, add the kimchi and stir-fry for another 30 seconds, then add the konjac.

   

6. 6 Stir-fry for 1 minute and then add half a bowl of water. After cooking for three minutes, add parsley, salt and chicken essence.

   

7. 7 Put it on the plate and take it out of the pot.