Konjac roast duck: Cheap ingredients can also be made into delicacies, and the nutritional value is also good
After the price of pork began to rise, the enthusiasm for eating meat once shifted to chicken and duck. Although everyone's living standards have begun to rise, such a large price increase still allows everyone to choose some relatively cheap meat to eat. Eating meat has actually become a just need that big guys can't change, but the price of pork has been rising, and everyone's wage level has not risen, which has led some people to start eating cheaper meat, which can meet the demand for meat, and at the same time will not bring greater pressure to the economy. In fact, duck meat and other cheaper meat is also able to have a very good food, but also can make people very relieved, especially duck meat contains more fat, the effect of hunger is also very good. Konjac roast duck is a dish that doesn't cost much money, and you can also enjoy the delicious and mellow meat.
Konjac this ingredient we have begun to recognize more and more in recent years, its taste is relatively good, so everyone likes to eat it, but its nutritional value is actually not very high, even can be said to be no too good nutritional components, at least there is no protein and other high-nutrient substances, for our body help will not be particularly large. The only thing it may be helpful for good health is that it can be full, reduce the intake of other foods, and it will not make people fat by itself, so it is a good weight loss food. Roasting duck with konjac allows konjac to suck up the fat of duck meat, which has a degreasing effect. There are still more substances such as protein and fat in duck meat, which can make the body maintained. Learn how to learn this dish just look at the introduction below.
Ingredients: 2 duck legs, 1 konjac, 2 cloves of garlic, 1 piece of ginger, 4 chili peppers, 2 spoons of bean paste, 1 spoonful of soy sauce, 1 spoonful of cooking wine, 300 ml of beer.
Step 1: Prepare all the ingredients, the price of duck legs is relatively cheaper, and the meat is still relatively large, that is, after buying it back, it must be cut into small pieces, so that it is easy to cook and easy to eat.
Step 2: After the duck leg is cut, start the pot to boil water, when the duck is cold, put the ginger slices and cooking wine, boil on high heat, remove the foam after the appearance, and then fish out and rinse again, control the water and set aside.
Step 3: Restart the pot to burn the oil, when the oil temperature is 70%, the garlic cloves and dried peppers are fried together, only the seasonings can make the duck more flavorful later.
Step 4: After frying the aroma, put the duck into the pot, and then quickly stir-fry, so that the duck can be evenly heated, to prevent the duck from burning paste, to make the duck evenly turn golden brown, put soy sauce to taste.
Step 5: Put salt, Pixian bean paste and salt together to stir-fry, the same is to let the flavor of the seasoning be fried out.
Step 6: Sauté the duck directly into the pressure cooker, then add a bottle of beer, cut the konjac and put it in, and after the pressure cooker is gased, you can turn off the heat and take it out.
The preparation steps of this dish are relatively simple, if there is no pressure cooker, then the preparation time will be slightly longer, so that the taste of the dish can be more delicious. In addition, this dish can also add some other ingredients, such as cabbage or potatoes, etc., the taste will be relatively light.