Duck Konjac Hot Pot
Raw materials: 1 duckling (about 1500 grams), 1000 grams of watery konjac, 12 duck feet, 150 grams of duck intestines, tripe, eel and lard, 200 grams of soybean sprouts, watery kelp, potatoes and green vegetables, 15 grams of refined salt, rock sugar, pickled ginger and garlic, 40 grams of ginger, 3 grams of monosodium glutamate, 2 grams of pepper, and 5 grams of pepper.
Tasty dishes: oyster sauce, garlic paste, refined salt and monosodium glutamate. It can be prepared according to personal taste, one dish per person.
The method of duck konjac hot pot:
L. Wash the watery konjac repeatedly to remove the astringency, remove the drained water, cut it into strips and put it on a plate; Take off the pile, remove the claw and mouth shell, wash the duck, dry the water with gauze, put it in a cold water pan, boil it, boil it with low heat until it is seven ripe, remove it and make it into 4 cm square pieces; After washing, the duck intestines are cut into 6 cm long sections, and the duck feet are washed and boneless; Wash and cut the tripe into slices; Cut eels into slices about 8 cm long; Sliced kelp; Peel and slice potatoes; Choose to clean the bean sprouts and vegetables. The above ingredients, except konjac and duck pieces, are put into the plate and placed around the hot pot.
2. Put the frying pan on the fire, put the lard and boil it to 50% heat, fry the garlic, pepper and pickled ginger slices, add the boiled duck soup and boil for 10 minutes, then put the duck pieces, cracked ginger, rock sugar, refined salt, monosodium glutamate and pepper powder to boil, skim the foam, pour it into the hot pot, cover the konjac strips on the top layer, ignite and boil, and then scald the ingredients. It is appropriate to eat with food or dip it. Duck feet, eels and potato chips can be boiled for a while.
Features: Rich fragrance, tender and delicious
