Konjac Duck

Konjac Duck

　　1. Cut the water konjac into strips 5 cm long and 1.3 cm wide, and blanch them twice in boiling water together with tea leaves (wrapped in a cloth bag) to allow the tea to absorb any possible off-flavors from the konjac.

　　2. Clean the tender and plump duck, remove the skin and bones, and cut the meat into strips of the same size as the konjac strips. Stir-fry the duck strips in oil until they turn light yellow, then remove them.

　　3. Heat a wok, first add Sichuan peppercorns and broad bean paste, stir-fry until fragrant, then add meat broth and bring to a boil. Remove the Sichuan peppercorns and bean paste residue, then add Shaoxing wine, salt, soy sauce, MSG, tender ginger, pepper, duck strips, konjac strips, and sliced garlic. Cook until the sauce thickens and the duck becomes tender. Finally, add chopped green garlic sprouts and MSG, thicken with a thin cornstarch slurry, stir well, and serve.