1. The color is red and bright, the konjac is soft and delicate, and the duck meat is fat and crisp.
2. The ingredients are ready.
3. A pot of konjac cold water will remove the astringent taste.
4. After the duck intestines are cleaned, boil a pot of water for a few seconds.
5. The duck is chopped into chunks.
6. Add ginger slices with vegetable oil to stir out the fragrance.
7. Add the duck pieces and stir fry over high heat.
8. Stir-fry until the duck is golden brown.
9. Add duck intestines and stir fry with bean paste.
10. Add boiling water, add cinnamon, dried chili, and salt.
11. Put the konjac cubes into the pressure cooker, cover the lid and simmer on high heat and turn to low heat for 20 minutes.
12. Pour the stewed duck pieces into a wok over high heat to collect the sauce.
13. Add pesto leaves.
14. Salty with fresh, spicy and delicious.
Tips:1. The duck should be chopped into large pieces, and the duck intestines should be cleaned with plenty of water.
2. The konjac needs plenty of water.
3. The duck cooked in the pressure cooker should be used in a wok to collect the juice so that it has a rich taste.
