Qiaojia Shrimp Dried Shrimp Braised Konjac

Qiaojia Shrimp Dried Shrimp Braised Konjac

　　Qiaojia Shrimp Dried Shrimp Braised Konjac is a specialty dish from Qiaojia County, Zhaotong City, Yunnan Province. This dish is aromatic, light, and refreshing, and can be served as a main meal.

　　Ingredients needed for shrimp dried shrimp braised konjac: about 1 jin (approximately 500g – as shown in the photo) of konjac, cut into 1 cm cubes (soft and slippery, not easy to cut—cutting them smaller makes it easier to absorb flavor), first blanched in water (preferably tea water) to remove the lime water taste and add a hint of tea aroma. Drain and set aside. About 15 thick-stemmed Chinese chives, washed and cut into 1 cm lengths. 1–2 slices of ginger, julienned. 1 tablespoon of dried shrimp, rinsed, soaked in water until softened, then drained. About ten goji berries, rinsed clean.

　　How to prepare shrimp dried shrimp braised konjac: Heat oil in a pan over low heat, add julienned ginger and dried shrimp, stir-fry until fragrant, then turn up the heat. Add chicken broth (enough to cover the konjac; if unavailable, use water with a bit of chicken bouillon), an appropriate amount of salt (dried shrimp are slightly salty, so adjust to taste—try it first), then pour in the blanched konjac. Bring to a boil over medium heat, then simmer on low heat for about ten minutes. When the konjac turns lighter in color, add the chopped chives, goji berries, and a pinch of pepper. Once the chives are cooked, drizzle with a little sesame oil before serving.