Braised duck with konjak beer-You Are Foodie

By Karen
6

Braised duck with konjak beer

Duck is an animal acidic food. Konjak is an alkaline food. Konjak roast duck is the best combination of acid-base food. It can play a role in the acid-base balance of food materials and is beneficial to health

Main Ingredients

konjak 300 g
Crushers One

Auxiliary Ingredients

Cooking wine appropriate amount
salt A moderate amount of
Regular smoking appropriate amount
Light soy sauce appropriate amount
Green garlic A moderate amount of
ginger appropriate amount
Pixian Bean Paste appropriate amount
Beer A moderate amount of

Step 1 . Main ingredients, duck legs, konjac (don't choose the packaged konjac or konjac shreds in the supermarket, go to the food market to buy the bulk konjac), green garlic and ginger

Step 2 . Cut the duck leg into pieces and fly in water for later use. Boil the konjac in boiling water for 3-5 minutes, drain the water and cut it quickly. Slice ginger and garlic

Step 3 . Heat the frying pan, put oil in it, add ginger slices and bean paste, stir fry until red oil comes out

Step 4 . Add the duck pieces, stir fry until the duck pieces change color, add some cooking wine, light soy sauce and a small amount of dark soy sauce, and stir fry for a while

Step 5 . Pour in konjac, stir fry, put a little salt (less salt, do not put light taste, because both bean paste and soy sauce are salty), stir fry for about 1 minute

Step 6 . Pour in beer, smear the meat (if you like rotten meat, you can put more beer), boil the pot for 3-5 minutes, cover it with medium fire for 5-10 minutes, and then put in green garlic and mix well before collecting the juice

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