Braised konjak with preserved duck-You Are Foodie

By Carmine
93

Braised konjak with preserved duck

I went out this morning and struggled for a while. Do you want to add clothes?! Finally, I added clothes and went out. However, I regretted going out. The temperature was several degrees higher than yesterday. When I returned to the office, I felt that there were too many clothes and the clothes were tightly wrapped. I took them off quickly. Ha ha, this weather. The weather forecast said it would be even colder in two days, but I didn't wear a sweater when it was coldest yesterday, but I did today.It's hard to see people crowding the train during the Spring Festival transportation in the news. It's touching to see how hard they can endure for the sake of family reunion. Fortunately, I am only a few hundred kilometers away from home, which is more convenient.I seldom eat konjak. I saw it in the supermarket. I bought it and tried it. It used to be dry goods sent to me by my friends.

Main Ingredients

dried duck 1 / 4 pcs
konjak 1

Auxiliary Ingredients

Minced garlic appropriate amount
onion A moderate amount of

Step 1 . Prepare a box of konjac.

Step 2 . Cut the konjac into pieces and blanch it.

Step 3 . Prepare preserved duck.

Step 4 . Cut the cured duck into pieces.

Step 5 . Heat the oil pan, saute minced garlic, and stir fry the cured duck.

Step 6 . Stir fry with Konjac.

Step 7 . Add water and stew for a while, so that the flavor of the cured duck can penetrate into the konjac.

Step 8 . Add onion before cooking.

Step 9 . Add salt and a little soy sauce and stir fry well.

Step 10 . The dishes are ready to serve.

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