1. Main ingredients, duck leg, konjac (don’t choose the packaged konjac or konjac shreds in the supermarket, go to the vegetable market to buy the bulky konjac), green garlic and ginger
2. Cut the duck leg into pieces and let it be used. Boil the konjac in boiling water for 3-5 minutes and drain the water. Cut quickly, slice ginger, and cut green garlic into sections
3. Heat the wok and add oil, add the ginger slices and bean paste and stir-fry on medium heat until the red oil comes out
4. Add the duck cubes, stir-fry on high heat until the duck cubes change color, add appropriate amount of cooking wine, light soy sauce and a small amount of dark soy sauce and stir fry for a while
5. Pour in the konjac, stir fry, put a little salt {less, you can leave it on if it tastes light, because the bean paste and soy sauce are both salty) and stir fry for about 1 minute
6. Pour in beer, wipe the meat (if you like rotten meat, you can put more beer), boil for 3-5 minutes after boiling, change to medium heat and cover and cook for 5-10 minutes, add green garlic and mix well before collecting the juice can
