Sichuan and Chongqing Konjac Beer Duck


Sichuan and Chongqing Konjac Beer Duck

This Sichuan-Chongqing konjac beer duck is perfect for those on a weight-conscious diet! The konjac's chewy texture is smooth and chewy, absorbing the fresh aroma of both the duck and beer. While it doesn't have much of a flavor of its own, it perfectly locks in the meat's flavor. The duck is stewed to a crispy tenderness, and the beer not only removes the fishy smell but also adds a refreshing sweetness from the malt. The salty and savory flavors, combined with the spicy Sichuan peppercorns, make the dish even more delicious with every chew. The key is that the konjac is incredibly filling; just a few bites will fill your stomach. Paired with rice soaked in the sauce, it's a satisfying snack without the worry of gaining weight. For those of you who are trying to control your weight but crave this dish, you'll love its tangy aroma and satisfying feeling. Every bite is a win-win for both deliciousness and weight management!

Ingredients

Steps

  1. Chop the ginger into slices or strips, crush the garlic, and mince. Chop the green and red chili peppers into small pieces. Set aside for later.
    Chop the ginger into slices or strips, crush the garlic, and mince. Chop the green and red chili peppers into small pieces. Set aside for later. Chop the ginger into slices or strips, crush the garlic, and mince. Chop the green and red chili peppers into small pieces. Set aside for later.
  2. Prepare the spices and rock sugar: Gather the spices (bay leaves, star anise, cinnamon, and Sichuan peppercorns) and rinse them thoroughly with water. Also prepare a few pieces of rock sugar.
    Prepare the spices and rock sugar:
Gather the spices (bay leaves, star anise, cinnamon, and Sichuan peppercorns) and rinse them thoroughly with water. Also prepare a few pieces of rock sugar.
  3. After washing the duck, place it in a pot with cold water, add a little cooking wine, and toss with some Sichuan peppercorns (scallions), and ginger slices. Bring to a boil and simmer for another 5 minutes. Remove the duck, rinse with hot water to remove any scum, drain, and set aside.
    After washing the duck, place it in a pot with cold water, add a little cooking wine, and toss with some Sichuan peppercorns (scallions), and ginger slices. Bring to a boil and simmer for another 5 minutes. Remove the duck, rinse with hot water to remove any scum, drain, and set aside. After washing the duck, place it in a pot with cold water, add a little cooking wine, and toss with some Sichuan peppercorns (scallions), and ginger slices. Bring to a boil and simmer for another 5 minutes. Remove the duck, rinse with hot water to remove any scum, drain, and set aside.
  4. Konjac Preparation: Chop the konjac into finger-thick strips. Bring water to a boil in a pot, add the strips, and cook for 2 minutes. Remove and drain. This step is essential, otherwise the alkaline smell of the konjac can be irritating.
    Konjac Preparation:
Chop the konjac into finger-thick strips. Bring water to a boil in a pot, add the strips, and cook for 2 minutes. Remove and drain. This step is essential, otherwise the alkaline smell of the konjac can be irritating. Konjac Preparation:
Chop the konjac into finger-thick strips. Bring water to a boil in a pot, add the strips, and cook for 2 minutes. Remove and drain. This step is essential, otherwise the alkaline smell of the konjac can be irritating. Konjac Preparation:
Chop the konjac into finger-thick strips. Bring water to a boil in a pot, add the strips, and cook for 2 minutes. Remove and drain. This step is essential, otherwise the alkaline smell of the konjac can be irritating. Konjac Preparation:
Chop the konjac into finger-thick strips. Bring water to a boil in a pot, add the strips, and cook for 2 minutes. Remove and drain. This step is essential, otherwise the alkaline smell of the konjac can be irritating.
  5. Stir-frying the duck: After the wok is smoking, add some oil and stir-fry the duck until both sides are golden brown and fragrant. Then, pour a spoonful of cooking wine along the edge of the wok. A sizzling aroma will burst forth.
    Stir-frying the duck:
After the wok is smoking, add some oil and stir-fry the duck until both sides are golden brown and fragrant. Then, pour a spoonful of cooking wine along the edge of the wok. A sizzling aroma will burst forth.
  6. Sauté the ginger and garlic until fragrant: Slide the fried duck to the sides of the wok. Reduce the heat to low. Place the minced garlic and ginger slices in the empty space in the middle and sauté until fragrant.
    Sauté the ginger and garlic until fragrant:
Slide the fried duck to the sides of the wok. Reduce the heat to low. Place the minced garlic and ginger slices in the empty space in the middle and sauté until fragrant.
  7. Stir-fry the doubanjiang: Pull the duck aside and place a spoonful of Pixian doubanjiang in the center. Stir-fry over low heat until the oil turns red. Then stir-fry the duck and the doubanjiang. Over medium-low heat, add the ginger slices, Sichuan peppercorns, bay leaves, cinnamon, and rock sugar. Stir-fry for 1 minute to release the aroma.
    Stir-fry the doubanjiang:
Pull the duck aside and place a spoonful of Pixian doubanjiang in the center. Stir-fry over low heat until the oil turns red. Then stir-fry the duck and the doubanjiang.
Over medium-low heat, add the ginger slices, Sichuan peppercorns, bay leaves, cinnamon, and rock sugar. Stir-fry for 1 minute to release the aroma. Stir-fry the doubanjiang:
Pull the duck aside and place a spoonful of Pixian doubanjiang in the center. Stir-fry over low heat until the oil turns red. Then stir-fry the duck and the doubanjiang.
Over medium-low heat, add the ginger slices, Sichuan peppercorns, bay leaves, cinnamon, and rock sugar. Stir-fry for 1 minute to release the aroma.
  8. Add seasoning and ingredients: Pour a tablespoon of dark soy sauce, add the konjac strips, and stir-fry evenly. Season with 1 tablespoon of salt. Note that Pixian doubanjiang is quite salty, so don't overdo it. Then open a can of beer and pour it in.
    Add seasoning and ingredients:
Pour a tablespoon of dark soy sauce, add the konjac strips, and stir-fry evenly. Season with 1 tablespoon of salt. Note that Pixian doubanjiang is quite salty, so don't overdo it. Then open a can of beer and pour it in. Add seasoning and ingredients:
Pour a tablespoon of dark soy sauce, add the konjac strips, and stir-fry evenly. Season with 1 tablespoon of salt. Note that Pixian doubanjiang is quite salty, so don't overdo it. Then open a can of beer and pour it in. Add seasoning and ingredients:
Pour a tablespoon of dark soy sauce, add the konjac strips, and stir-fry evenly. Season with 1 tablespoon of salt. Note that Pixian doubanjiang is quite salty, so don't overdo it. Then open a can of beer and pour it in. Add seasoning and ingredients:
Pour a tablespoon of dark soy sauce, add the konjac strips, and stir-fry evenly. Season with 1 tablespoon of salt. Note that Pixian doubanjiang is quite salty, so don't overdo it. Then open a can of beer and pour it in.
  9. Season with a tablespoon of salt and simmer over medium-low heat for about 35 minutes. The beer is used throughout the entire cooking process; no additional water is needed. Keep an eye on the mixture as it nears completion, then increase the heat for the last 5 minutes to reduce the sauce.
    Season with a tablespoon of salt and simmer over medium-low heat for about 35 minutes. The beer is used throughout the entire cooking process; no additional water is needed. Keep an eye on the mixture as it nears completion, then increase the heat for the last 5 minutes to reduce the sauce. Season with a tablespoon of salt and simmer over medium-low heat for about 35 minutes. The beer is used throughout the entire cooking process; no additional water is needed. Keep an eye on the mixture as it nears completion, then increase the heat for the last 5 minutes to reduce the sauce.
  10. In another wok, add some oil and sauté the diced green and red chilies and minced garlic. Add the stewed duck and stir-fry briefly before serving.
    In another wok, add some oil and sauté the diced green and red chilies and minced garlic. Add the stewed duck and stir-fry briefly before serving. In another wok, add some oil and sauté the diced green and red chilies and minced garlic. Add the stewed duck and stir-fry briefly before serving. In another wok, add some oil and sauté the diced green and red chilies and minced garlic. Add the stewed duck and stir-fry briefly before serving. In another wok, add some oil and sauté the diced green and red chilies and minced garlic. Add the stewed duck and stir-fry briefly before serving.
Languages
Sichuan und Chongqing Konjac Beer Duck - Deutsch (German) version
Sichuan and Chongqing Konjac Beer Duck - English version
Pato a la cerveza konjac de Sichuan y Chongqing - Española (Spanish) version
Canard à la bière Konjac du Sichuan et de Chongqing - Français (French) version
Bebek Bir Konjac Sichuan dan Chongqing - Bahasa Indonesia (Indonesian) version
anatra alla birra Konjac del Sichuan e di Chongqing - Italiana (Italian) version
四川と重慶のこんにゃくビールダック - 日本語 (Japanese) version
쓰촨과 충칭 곤약 맥주 오리 - 한국인 (Korean) version
เป็ดปักกิ่งเสฉวนและฉงชิ่ง - แบบไทย (Thai) version
川渝魔芋啤酒鴨 - 香港繁體中文 (Traditional Chinese - Hong Kong) version