How to make Guizhou konjac tofu?

Tofu is not unfamiliar to most people, because many delicious foods can be made with tofu in daily life. For example, Mapo Tofu is a very popular Chinese food throughout the country and even the world. The nutritional value of tofu is self-evident, and it can also be paired with many foods. So the question is, how to make Guizhou konjac tofu?

Konjac is a perennial herb. The underground tubers are oblate, large, with thick petioles, cylindrical, light green with dark purple spots, and palmate compound leaves. They grow under sparse woods and have many functions such as dispersing toxins, nourishing the skin, unclogging the meridians, lowering blood pressure, reducing weight, and stimulating appetite. The main ingredient of konjac, glucomannan, is rich in dietary fiber, multiple amino acids and trace elements. Regular consumption has many benefits to the human body.

The preparation of konjac is also relatively simple. After the konjac is ground into a pulp, pour it into a large pot and boil it. After it is cooked thoroughly, add a certain proportion of lime water and it will slowly become viscous. Scoop it up and put it into a container to cool, then use it to cook dishes such as braised konjac, konjac duck, fried konjac shreds, and hot pot. My favorite dish is konjac duck. Let me introduce the method of making this dish to you:

The preparation method is: cut the water konjac into 5 cm long and 1.3 cm wide strips, blanch them in boiling water together with tea leaves (in a cloth bag) twice, and let the tea leaves absorb the unpleasant smell that may remain in the water konjac. Clean the tender and fat duck, take out the clean meat, cut it into duck strips of the same color as konjac strips, put it into a pan and fry it until it turns light yellow. Heat the wok, add the peppercorns and bean paste, stir-fry until fragrant, add broth and bring to a boil, remove the peppercorns and bean paste, then add Shaoxing wine, salt, soy sauce, MSG, young ginger, pepper, duck strips, konjac strips, and garlic slices. Cook until the sauce is thick and the duck is crispy, then add the green garlic sprouts and MSG, thicken with wet starch and stir evenly.

Preparation tips: pickled peppers, must pickle peppers. Konjac must be blanched to remove the alkaline taste and make it tough and chewy when eaten.