1. The ingredients are ready, choose lake duck, the meat is tight, not greasy and tastes good.
2. Chop the duck into pieces and stir-fry with the sliced ginger
3. Put the konjac in boiling water for 2 minutes, then cool with cold water
4. Cut into 2-3 cm pieces
5. Duck pieces burst to golden brown
6. Add cinnamon, star anise, dark soy sauce, light soy sauce, cooking wine and mix well
7. Add boiled water, minced dried chili and boil the duck pieces
8. Put the konjac cubes on the bottom, pour the duck cubes, add the bean paste, salt, a little balsamic vinegar, simmer in a pressure cooker on high heat for 8 minutes, turn to low heat and simmer for 10 minutes
9. Add the high heat to harvest the juice, add garlic leaves and Chaotian pepper.
Tips:1 For ducks, choose lake ducks that taste better than vegetable ducks and are not greasy.
2 Fry the duck and ginger slices on high heat until golden brown, add cinnamon and star anise to remove fishy.
3 must add boiling water
4 Adjust the temperature according to your own preferences.
5 Add a little balsamic vinegar duck chunks for easy stewing
