1. For the ducks you bought back, you should see if there are any clean hairs. Use a hair clip to clean them.
2. Use a knife to chop into thumb-sized pieces,
3. Soak blood in water and wash away excess bone residue
4. Boil water, put cooking wine (2 scoops) and ginger (two slices) in it
5. Boil a pot under water
6. Rinse it with clean water after it is out of the pot, and then drain the water for later use
7. Hot pot base (1/3 package), garlic cloves (4 cloves), ginger (4 slices), green onion (3 segments), dried chili (4 pcs), dried Chinese pepper (1 scoop), star anise (3 pcs) , Pixian Doubanjiang (one spoon), ready
8. Heat oil in a pan over high heat (seven minutes hot), add green onion, ginger, and garlic until fragrant.
9. Turn off the heat, add the base and bean paste, and sauté the star anise
10. Put the drained duck into the pan and fry, add salt (2 tablespoons) to taste
11. Stir fry for three minutes, then add light soy sauce (2 spoons), dark soy sauce (2 spoons)
12. Fry for about two minutes,
13. Put in the water that flooded the ducks, bring the fire to a boil, then change to a low fire (half an hour)
14. Cut the konjac into half-centimeter thick slices and blanch them in water
15. After the duck is simmered for half an hour, put the konjac slices on high heat.
16. It's all right in ten minutes.
Tips:1 The duck can be put after being stewed for better taste
2 I made my own slightly spicy, you can add chili and Chinese pepper according to my taste
