Ingredients
Young fat duck, konjac tofu, garlic sprout segments, and meat broth, all to taste.
Seasonings
Seasonings: Shaoxing wine, Sichuan salt, light soy sauce, MSG, Pixian broad bean paste, sliced ginger, sliced garlic, wet starch slurry, Sichuan peppercorns, and lard, each to taste.
Instructions
1. Remove the duck head, neck, wing tips, and feet, then debone the duck and cut it into strips; cut the konjac into strips, blanch them in boiling water twice to remove the lime taste, then soak them in warm water.
Place a wok over high heat and add lard, heating until it reaches 70% hot. Add the duck strips and stir-fry until they turn a light golden color, then remove from the wok. Clean the wok, then add meat broth, Sichuan peppercorns, and Pixian broad bean paste, bringing to a boil. Remove and discard the peppercorns and bean paste residue. Return the duck strips to the wok along with konjac strips, ginger, garlic, Shaoxing wine, Sichuan salt, and soy sauce. Cook until the sauce thickens and the duck becomes tender, and the konjac has absorbed the flavors. Add green garlic sprouts and MSG, then thicken with a light slurry of wet cornstarch. Stir briefly, then plate. This dish features a glossy red hue, with konjac that is tender and silky, rich and succulent duck meat, and a savory, umami-forward taste with a fragrant spiciness.