Konjac Doubantu

Overview

Konjac tofu is made by grinding konjac tubers to extract the slurry and then processing it. As a new health food, konjac tofu can be cooked alone or eaten with other dishes. When konjac tofu is cooked with rabbit meat, which is high in protein and low in fat and is known as beauty meat, the resulting dish is bright red in color, salty and slightly spicy, tender and delicious, and has a mellow soup, which is extremely delicious.

Tags

• hot dishes
• braised soy sauce
• chicken essence
• cooking wine
• fresh soup
• ginger powder
• green onion segments
• konjac
• msg
• pixian douban
• rabbit meat
• soak red pepper minced
• soaked red pepper segments
• sunflower oil
• white sugar
• minced garlic
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients.

   

2. 2 Prepare appropriate green onion segments, mince the required ginger and garlic, and finely chop Pixian watercress and soaked red pepper.

   

3. 3 First cut the konjac tofu into large pieces about 0.8CM thick, then cut into strips 1.8CM wide and 5CM long, then cut in the middle without cutting off both ends.

   

4. 4 Pass one end of the konjac tofu through the middle of the cut. (It is cut to enhance the flavor when cooking)

   

5. 5 Boil water in a pot, put the modified konjac tofu strips into the pot and cook until they shrink, remove from cold water, drain and set aside.

   

6. 6 Tear off the fat tendons from the chopped rabbit meat, wash it, put it into a pot of boiling water and cook it until the meat turns white, take it out and rinse it with clean water to remove any foam, and set aside.

   

7. 7 Pour sunflower seed oil into a frying pan, add sugar, and stir-fry over low heat until saccharified and the oil turns slightly red.

   

8. 8 Add Pixian watercress and pickled pepper powder.

   

9. 9 Stir-fry over low heat until the oil turns red and fragrant.

   

10. 10 Add rabbit meat and stir-fry evenly.

    

11. 11 Add minced ginger and garlic, turn to medium heat and stir-fry for a while.

    

12. 12 Stir-fry until the meat skin shrinks, add cooking wine and stir-fry evenly.

    

13. 13 Add an appropriate amount of fresh soup (if not available, you can use water instead), and add a little salt and an appropriate amount of braised soy sauce to taste.

    

14. 14 Add chicken essence.

    

15. 15 Add the scallions and simmer over low heat until the rabbit meat is cooked through.

    

16. 16 Remove the scallions, add taro tofu, and simmer together with the rabbit meat until cooked.

    

17. 17 Add the soaked red pepper segments and MSG and mix well before serving.