Snow Magic is a specialty of Mount Emei in Sichuan. It is a konjac that foams into a sponge after a few days of frost and snow freezing. Of course, the snow magic roe duck is also a special dish of Emei! The snow konjac has a strong adsorption force like a sponge after foaming, and firmly locks the soup. The softness and scent of the sip of the duck is full of the plump and delicious flavor of the duck simmering juice... Hahaha I have a poor word, so吧( ̄ε(# ̄)
The snow konjac bursts in a few hours in advance, squeezing out the water and cutting the strips. The ducks are washed and smashed. Ginger takes a piece, the garlic is peeled off, the onion is cut, and the spices are ready.
Fried sugar color. Heat the oil into the oil, melt the rock sugar into brownish red in medium and small fire, pour the duck meat and stir fry quickly.
Pour ginger, onion, garlic, soaked ginger and all spices.
Add the bean paste and saute. At this time, the fish will be oiled for a while, and the color will become more red.
Add enough water and hot water to boil, turn to low heat, cover and cook for about 30 minutes.
After 30 minutes, add the chopped snow konjac and stir fry evenly. After boiling a small fire, continue to simmer for 15 minutes.