As the old saying goes, "Eat more duck in the summer, both to supplement and cool off", the last time I made beer duck, there was still some duck meat left. Today Lao Huang shared with friends a Sichuan home-cooked dish "konjac roast duck" to solve the problem of not knowing what to eat every day.
Step 1:
Wash the duck meat several times to wash away excess blood and impurities (it is best to choose a tender duck)
Then blanch the washed duck meat in cold water, add shallots, ginger, and cooking wine to remove the fishiness (the surface of the pot shrinks rapidly under the hot water, and the residual blood water and impurities inside the duck meat are locked and cannot be discharged, and the blood water cannot come out of the fishy smell is naturally very heavy)
Boil the water to remove the foam and cook for another 2-3 minutes (do not cover the lid so that the smell of blood can be better emitted)
Finally, rinse the blanched duck with water to remove the remaining foam on the surface, drain it and set aside
Step 2:
Prepare the ingredients with sliced pickled ginger, sliced pickled pepper and divided into garlic in two
Green and red pepper color matching is enough
Washed konjac cut into large finger-thick pieces (konjac is recommended to put more, each time you make this dish konjac will eat it before duck.) Konjac belongs to the high-nutrition, low-fat cuisine, eat more without worrying about gaining weight)
Boil the water in another pot, add a spoonful of salt to increase the bottom taste, then pour in konjac blanching water for 2 minutes to remove the alkali flavor and remove the alkali taste and set aside
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Step 3:
Stir-fry the duck with oil, drain the water at 60% of the oil temperature and sauté over high heat (simmer the grease, stir-fry the dried water vapor duck meat is more fragrant and non-greasy)
Stir-fry until the surface of the duck is slightly yellow, then add a little white wine or cooking wine and stir-fry evenly (remove fishy and increase flavor)
Then add the pickled ginger, pickled pepper, garlic, a spoonful of watercress paste, turn the heat down and sauté until fragrant to stir-fry the red oil
Sauté the red oil and add the water that has not yet passed the duck meat and bring to a boil over high heat
After the water boils, add salt, sugar, soy sauce to taste, pour in blanched konjac and evenly, cover the lid and reduce the heat for 35 minutes (konjac and duck meat are cooked together so that it is more flavorful)
After 35 minutes, pour in the green and red peppers, turn on the high heat to collect the juice, add chicken essence after the green and red peppers are broken, salt is recommended to taste it and then decide whether to put it or not, and evenly can be out of the pot and plate
Wow~ the soft and fragrant "konjac roast duck" is ready to be made! If you don't believe it, you can make a plate
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