Emei snow konjac roast duck

Materials: a native duck, Emei snow konjac dry products, with gray white sand free as the top quality. Methods: 1, snow konjac with warm water for two hours, pay attention to turn over when rising 2, after the snow konjac is like a foam, the middle contains a lot of water 3, slightly extruded water and cut into strips for use 4, the pot under the mixed oil (rapeseed oil and lard) five oil temperature into spices: Cinnamon, star anise, Baikou, cumin, Sichuan peppercorns 5, add chopped duck pieces after fragrance 6, duck pieces and spices together stir-fry until fragrant (add a little white wine) 7, add Huoge's homemade chopped pepper bean paste and sugar color continue to stir-fry 8, the color has changed? The smell comes out, but you can't smell it on the screen! Ha ha ha 9, this is my bubble ginger add a unique flavor. 10, add water and bring to a boil 11, after boiling, cover and braise for half an hour (half an hour of young duck is almost, If it is the old duck at least three hours) 12, half an hour later add carrot 13, add the cut snow konjac 14, all materials after adding the fire continue for half an hour and collect the juice (gentle point of action oh) 15, before the pot according to their own taste add salt, scallion or a variety of fine tips: Just baked snow konjac roast duck remember not to clip a bite into the mouth, full of soup is very hot!