When I went to the supermarket in the morning, I found that the ducks were still fresh and there were konjac for sale. Then buy some duck and konjac to eat at home. Little grandson likes to eat duck legs, so he specially left a whole duck leg for him. When the little grandson came home for lunch, he was very happy to see the whole duck leg.
Half a duck
2000 g konjac
30g bean paste
4G chicken essence
15 Chinese prickly ash
6 dried peppers
9 cloves of garlic
3 star anise
Three capsules of Sannai
Step 1Prepare raw materials: duck, black konjac, celery, ginger, garlic, star anise, Sannai, dry pepper, Zanthoxylum.
Step 2Wash and chop the duck. Wash black konjac and cut into strips. Wash celery and cut into sections; Prepare some more bean paste.
Step 3Heat the wok and pour in the vegetable oil.
Step 4Pour in the duck and stir fry the oil.
Step 5Duck discoloration, a little dry into the dry pepper section, Pepper Fried incense.
Step 6Stir in proper amount of bean paste and stir well.
Step 7Add in the black konjac and continue to stir fry.
Step 8Add some water.
Step 9Put the lid on and the fire will boil.
Step 10After the ingredients are ripe, stir fry the celery and stir in the chicken essence. Stir fry evenly and sprinkle the scallions.