A list of the contents of this article:
- 1 、What is Braised Duck with Shredded Konjak's production process?
- 2 、What detailed cooking methods does Braised Duck with Shredded Konjak have?
- 3 、What does Braised Duck with Shredded Konjak do?
What is Braised Duck with Shredded Konjak's production process?
Production: remove the duck's head, neck, wing tip, foot soles, remove the big bone and chop it into strips.
Chop the duck into pieces and put the fat duck skin separately. Cut konjac strips, blanch and soak in cold water to remove alkali flavor. Handle ginger and garlic, cut green onions and red peppers and set aside. Put a little oil in the wok, heat the fat duck skin and stir out the excess fat.
Braised Duck with Shredded Konjak makes delicious food as follows: boil water in the pot, pour in konjac and live for a while, fish out to cool, cut into pieces. Boil water in the pot, pour in the duck, remove the cold water, cut the spring onions, and slice the ginger. Heat the pot with oil, pour in rock sugar and duck, stir-fry the oil, add cooking wine, stir-fry well.
Chop the duck into pieces about 5cm square. Marinate with salt, soy sauce, pepper, cornflour and a little cooking wine for 10 minutes. Diced green onions and parsley. After boiling the water in the pot, add the chopped konjac strips and boil, remove and drain. To remove the alkaline smell of konjac.
What detailed cooking methods does Braised Duck with Shredded Konjak have?
1. Braised method: braised sauce is a common cooking technique in Chinese cooking, which is suitable for making Braised Duck with Shredded Konjak. First cut the duck into pieces, blanch the blood foam with boiling water, then remove it and drain. Cut konjac into pieces and blanch with boiling water to remove excess bitterness and mucus.
2. Braise: this is one of the most common cooking methods. First cut the duck into pieces, blanch the duck with boiling water to remove the fishy meat, then remove it and drain. Cut konjac into pieces and blanch with boiling water to remove excess bitterness and mucus.
Step 1 Braised Duck with Shredded Konjak's practice Daquan duck cut into pieces, blanch water to remove blood foam, control dry and set aside.
4. Preparation: clean the duck and remove internal organs and excess fat. Cut the duck into pieces to make it easier to taste when cooking. After slicing konjac, blanch it with boiling water to remove excess mucus and odor. Pickling: marinate duck pieces with appropriate amount of salt, soy sauce, cooking wine, ginger and garlic water, five-spice powder and other seasonings to make them taste.
What does Braised Duck with Shredded Konjak do?
1. Pickled ducks. After the duck is cleaned, cut into pieces and marinate with salt, cooking wine and ginger for a few hours or one night. Pick out the sliced ginger from the duck and wash it with clean water. Add hot water to the pot (do not wait for the pot to boil) immediately put the duck pieces into the pot, wait for the water to boil the duck surface skin and change color, clip it out with chopsticks one by one.
2. Wash and chop small pieces of water, drain the blood, remove and drain the water. Cut the konjac into two wide strips of fingers and boil it in boiling water. Put less salt in the boil to remove the fishy smell of konjac, soak it in cold water and set aside. Put oil in the wok. When the oil is 70% hot, stir-fry the duck until light yellow.
3. Boil konjac sticks for 2-3 minutes, remove and drain. Prepare other ingredients: chopped chili, sliced ginger, garlic, bean paste; wash cinnamon and star anise and set aside. Stir-fry star anise cinnamon and ginger slices, add duck pieces and stir-fry until duck pieces are out of oil. Add garlic cloves and bean paste and continue to stir-fry for 2-3 minutes. Add some water to stew the duck.