The Method of Braised Duck with Konjac

Health benefits

Duck legs: nourishing blood

Konjac: resolving phlegm

Sichuan Pepper: Maintaining Skin and Mucosal Health

Ingredients

Four duck legs

One kilogram of konjac

A scallion root

A piece of ginger

Seven cloves of garlic

Six dried chili peppers

A small handful of Sichuan pepper

Baijiu 20g

10 grams of braised soy sauce

Salt 9 grams

Chicken essence 4g

5 pieces of rock sugar

Two spoons of Pixian Douban

30 grams of rapeseed oil

The Method of Braised Duck with Konjac

1. Prepare all materials

2. Same as above

3. Chop the duck legs into small pieces and put them in a basin to soak in bleeding water

4. Cut konjac into small pieces

5. Chopped Pixian Douban

6. Cook konjac in boiling water for three minutes and remove for later use

7. Boil the duck chunks in cold water and skim the bleeding foam with a spoon.

8. Cook for five minutes and remove for later use

9. After the hot pot emits smoke, pour in rapeseed oil

10. Turn off the low heat and add the chili peppers. Stir fry the Sichuan peppercorns until fragrant, but do not fry them too much.

11. Add scallions, ginger, and garlic to stir fry until fragrant

12. Add Pixian Douban and stir fry until red oil is produced

13. Turn on high heat and add duck chunks to stir fry until dry

14. Pour in Baijiu, braised soy sauce and rock sugar in turn.

15. Add konjac and stir fry until fragrant

16. Add boiling water and wait for the duck chunks to pass.

17. Bring the water to a boil, cover with a lid, and simmer over low heat for one hour

18. After one hour, open the lid of the pot and add salt

19. Turn on high heat to collect juice

20. When you receive some leftover soup, add chicken essence and stir fry until ready to serve.

21. After cooking, sprinkle in cooked sesame seeds and scallions to make it look appetizing.

22.Paired with a bowl of rice and topped with a glass of beer, it was simply delicious.

Tips

1. Duck legs must be boiled with cold water, otherwise they won't foam and taste very fishy.

2. When stir frying, be sure to keep the heat low, otherwise the duck will be bitter if the seasoning is burnt.

3. When collecting the soup, you can leave a little more soup. After the duck is finished, add the high soup and you can rinse vegetables to eat. It's very delicious.

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