Q: Can I use store-bought duck instead of home-raised duck?
A: Yes, you can use store-bought duck, but the taste may slightly differ from home-raised duck.
Q: Is it necessary to blanch the konjac before adding it to the dish?
A: Blanching konjac is optional. It can be blanched for a minute to remove any bitterness, but you can also add it directly to the dish.
Q: Can I replace beer with another liquid?
A: Yes, if you prefer not to use beer, you can substitute it with the same amount of broth or water for a different flavor profile.
Braised Duck with Konjac
Notes
Ingredients:
- Konjac, 300g
- Duck, half
- Young ginger, 200g
- Sichuan peppercorns, 108 grains
- Black pepper, 30 grains
- Green peppers, 3
- Beer, 1 bottle
- Dark soy sauce, 2 tablespoons
- Prepare half a duck. If it's a home-raised duck, it may be fattier.
- Chop the duck into mahjong tile-sized pieces.
- Peel the young ginger. Use green peppers, removing spicier peppers if serving to children.
- Heat a wok and add double the usual amount of cooking oil. Add the chopped duck and stir-fry until the oil becomes clear.
- Add a small amount of hotpot base (reduce the amount if too spicy), young ginger, Sichuan peppercorns, black pepper, and salt. Stir-fry on high heat for three minutes.
- Add beer and a small bowl of water. Cover and simmer for half an hour.
- Cut the konjac into pieces. Optionally, blanch in boiling water for a minute, then add to the duck and stir-fry for ten minutes. Add dark soy sauce for color.
- On high heat, reduce the sauce. Finally, add MSG to taste.
- Announce that the meal is ready.
- High in protein from the duck.
- Contains dietary fiber from konjac.
- Spices like Sichuan peppercorns and ginger offer digestive benefits.
