1. Cut the purchased duck (the old duck is the best, the most fragrant, but it's too hard to cook), cut into small pieces, blanch it in water, and set aside. Wash the shiitake mushrooms and fungus soaked in advance and set aside for use. Cut the Erjingtiao chili and soaked chili with an oblique knife, and cut them for later use. Soak ginger and shred.
2. Turn the heat to the maximum, pour in a little more cooking oil than usual for cooking (the oil in the rural home is the best), wait for the oil to smoke, pour in the blanched duck and stir fry.
3. Stir-fry for about a minute or so, pour in the prepared cooking wine and vinegar, stir-fry well, add the chopped pickled ginger and pickled peppers, and continue to stir fry.
4. Stir-fry for about 20 seconds (you can smell the scent of kimchi at this time), add the watercress and cut Erjingtiao and continue to fry.
5. When you stir fry for about 20 seconds, you can feel the braised flavour at this time. Add the aniseed and shiitake mushrooms and stir-fry for half a minute. Then pour water into the pot to submerge the duck, put a lid on it, and turn the heat down slightly after the water boils, and keep the water open.
6. During this period, turn the pot every few minutes. When the water is almost gone (the duck is ready), pour the fungus into the pot and mix well, then cover the lid and cook for a few minutes until the water in the pot is boiled dry, put it in Salt and monosodium glutamate, start the pot at the end.
