Today, I will serve you this "konjac roast duck", but this "konjac roast duck" is cooked with a can of beer without adding a drop of water. The addition of beer sprinkling can not only enhance the umami flavor of domestic ducks, but also contain a faint beer sprinkling flavor, which is delicious and very spleen-invigorating and appetizing.
The aroma of beer sprinkling and duck meat is perfectly combined, tender, smooth and mellow, which makes people stay fragrant after eating. The next meal is more appetizing. The whole family is hungry. Let's look at the recipe. Simple and delicious, you can have a look. Konjac beer duck food; 500 grams of old duck, 600 grams of konjac, one piece of ginger, several pieces of pepper, 5 dried peppers and 2 shallots. Practice;
The first step is to wash the old duck pieces and filter them for later use. Wash ginger and slice it. Plug in the rice cooker, select the cold pot program flow, and click Start. After hearing the reminder, put a proper amount of animal oil in the pot after preheating. Click "Mode" to select "Fried Life" animal oil, and then add duck pieces. Select "Firepower Point" and "Cooking Method" on the control panel on the left, click Start, and the pan will automatically stir fry gradually without hands.
Step 2, keep it hot and stir-fry until the duck is steamed. Add pepper, ginger and dried chillies and stir-fry for another minute. No need to shoot, the equipment is fully automatic. Add a spoonful of Pixian bean paste. Pour a can of beer, just swallow all the duck pieces to the standard, and then add a proper amount of soy sauce.
Step 3: Cover the lid, select "Slow Stew" on the left control panel, and click Start. This slow stew takes 20 minutes, and the old duck takes a long time to cook, which can be increased to 35 minutes. You can also finish a program flow and have another program flow for 20 minutes. There is no need to look after all the smoldering processes, and the cooking opportunity is completely automatic in the middle. At this time, the konjac can be washed and cut into strips. Boil in boiling water for 2 minutes, remove bitterness, take out and float in warm water. When the duck is cooked to seven minutes, take out the konjac, drain the water and put it in the cooking machine. Then simmer slowly.
Boiled duck meat is completely crispy. Add proper amount of monosodium glutamate and salt, sprinkle with washed and chopped onions, turn over and take out. The preparation of konjac beer duck, a spleen-strengthening appetizer, was completed. Duck meat is fresh and tender, konjac is smooth and firm, duck meat is soft and rotten, reflecting a mellow taste, and even bones are delicious. As soon as the table is served, adults and children scramble to eat! It's very simple. Please have a look.