Duck braised with snow konjac

Duck braised with snow konjac

　　500g fresh duck, 200g snow konjac, 30ml Pixian bean paste, fresh red chili peppers, 10g ginger, 5g dried Sichuan peppercorns, 3 bay leaves, 40ml cooking wine, 15ml soy sauce, 5g salt, pepper and scallions to taste.

　　Cooking method:

　　 1. Soak the snow konjac in clear water for over an hour, then squeeze out the excess water and set aside. Clean the duck, cut it into chunks, and place the pieces in a pot of boiling water. Once it comes to a boil, remove the duck and set it aside.

　　 2. When the oil in the pan is 70% hot, add the dried Sichuan peppercorns, red chili peppers, ginger slices, bay leaves, and Pixian bean paste. Stir-fry until fragrant, then add the duck chunks and stir well. Add half a pot of boiling water, along with the snow konjac and cooking wine, and bring to a boil over high heat.

　　 3. Reduce the heat and simmer for 30 minutes. Season with soy sauce, salt, and pepper. Sprinkle with chopped scallions before serving.